Happy fall y’all! This delicious chai spice pistachio biscotti is perfect for fall. Biscotti is an Italian cookie that is baked twice to give it its crunchiness. The warm spices and a crunchy texture go great with a latte or warm apple cider. And your house will smell awesome while these are baking.
This recipe is so easy. You don’t even need to bother with the mixer. I just used a whisk and spatula. Preheat your oven to 350°. Whisk together 2 eggs, 1 1/4 cup of sugar and 1 teaspoon vanilla.
Then whisk or sift together 2 1/4 cups flour wth 1 tablespoon baking soda, a pinch of salt, 1 teaspoon of cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and a pinch of nutmeg. I like to just whisk instead of sifting if my flour isn’t too lumpy. It’s quicker and less mess.
When the flour and spice mixture is thoroughly combined add it to the egg and sugar alternately with a 1/2 cup melted butter.
Mix until it all comes together then stir in 1/2 cup chopped pistachios. The mixture will seem a bit dry and crumbly but it will come together like biscuit or pie dough.
On a parchment or Silpat lined baking sheet, form the dough into 2 logs. Sprinkle sugar over the tops then bake them at 350° for 30 minutes. Let the logs cool for about 20 minutes. Meanwhile turn the oven down to 325° degrees.
After the logs are slightly cooled, slice them on the diagonal about 1/2 inch thick. Place the slices back on a parchment lined cookie sheet. Bake for 10 minutes at 325° then turn over and bake for 10 more minutes.
When they are nice and golden remove them from the oven and allow to cool for 10 minutes and drizzle with melted chocolate. Of course, this is optional but everything’s better with chocolate.
If you love fall spices and chai tea, this recipe is for you. Chai spice pistachio biscotti is a scrumptious treat to make as we step into fall. So whip up a batch of these babies and get your fall on.