Pistachio Cantuccini

These pistachio cantuccini are similar to biscotti in shape and method. But not the same as they use pistachios instead of almonds. I went for a Mediterranean feel using rose water and mixed peel.

Pistachio Cantuccini
Pistachio Cantuccini
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Confusion around the word biscotti

In English, biscotti is used to describe a hard, twice baked biscuit. Similar to a rusk, but smaller in size. But in Italian, biscotti is the plural of the word biscotto, which refers to any biscuit or cookie. If you want a biscotti as you know it, you would be well served in Italy to ask for cantuccini. These are traditionally almond biscuits from Prato in Tuscany and are for dipping in Vin Santo.

Pistachios

I always think of Sicily when we eat pistachios as that is where the best pistachio paste can be found. Even though the trees are a member of the cashew family, pistachios are in fact seeds and not nuts. The Romans planted pistachio trees in Southern Europe after conquering Asia. This is why you find pistachios being used in so many Mediterranean dishes.

Veering from the traditional and making pistachio cantuccini

As I did not use almonds which are traditional when making biscotti I called these pistachio cantuccini. I veered far from the norm using rose water and mixed peel to add flavour to this treat. I would never consider dunking my cantuccini in anything, but it is common practice in Italy and Spain where they are served alongside a dessert wine. Outside of Italy one might dare dunk these into a cappuccino or latte. Do you dunk your biscuits? If yes, what do you use for dunking?

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Pistachio Cantuccini

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5 from 1 vote

Pistachio Cantuccini

These biscuits will keep well if stored in an airtight container
Recipe Category: Baking, Dessert, Italian
Makes enough for: 20 biscuits
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

  • 1 egg
  • 1 egg yolk
  • 115 g xylitol
  • 62.5 mls canola oil
  • 5 mls rose water
  • 115 g self raising flour
  • 110 g four, plus extra for dusting
  • 20 g pistachios, roughly chopped
  • 20 g mixed peel

Method

  • Preheat the oven to 180° Celsius
  • Place the egg and egg yolk into a stand mixer bowl and whisk until pale
  • Add the xylitol, oil and rose water and whisk to combine
  • Add the self raising flour, flour, pistachios and mixed peel
  • Change to a dough hook and mix until the dough forms a ball
  • Turn out onto a lightly dusted surface and bring the dough together using your hands
  • Shape into flat log 30cm long and 3cm high
  • Place onto a baking tray and place into the oven for 20 minutes
  • Reduce the temperature to 170° Celsius and bake for a further 10 minutes
  • Remove from the oven and leave to cool on the tray for 5 minutes, at the same time, reduce the oven temperature to 100° Celsius
  • Trim the edges and cut 1.5cm thick slices and place the slices back onto the baking tray
  • Place into the oven and bake for 1 hour, turning them over half way through the baking time
  • Remove from the oven and place onto a wire rack to cool completely

In Cape Town we are celebrating Tweede Nuwe Jaar. This is a traditional celebration and the day of the Cape Town Minstrel Carnival.

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21 thoughts on “Pistachio Cantuccini

  1. As far as I know, I’ve only made biscotti. I love dipping them in coffee; I can’t dip in vin santo for some reason. These pistachio variety are beautiful, but they’re screaming to be dipped!!!

  2. These look wonderful. I love all the ingredients including the rose water. I had no idea about the differences with biscotti.

  3. The detailed recipe and tips make it accessible for home bakers. Thanks for sharing this delicious twist on a classic treat. It’s an invitation to savor the joy of baking and enjoying Pistachio Cantuccini!

  4. Happy New Year!

    I learned a few things from your post this morning. I did not know pistachios were considered a seed and ‘biscotto’ in Italian refers to cookies and biscuits.

    I am a dunker of the highest order (laugh). These would be dunked in my coffee and my vin Santo (smile).

    Velva

  5. Ooooo, yes. This looks as wonderful as it sounds. You really do great work with your photos, Tandy. My little NM town is known for the “Giant Pistachio.” I visited it once. It’s very comical. I was surprised to learn that pistachios and pecans seem to love the climate here. Hugs.

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