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.

Head straight on to the Recipe For ♥ Pistachio Cantuccini ♥
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?
Today’s inspirational recipe from Lavender and Lime ♥ Pistachio Cantuccini ♥ #LavenderAndLime Share on X
Click on the links for conversions and notes.
Pistachio Cantuccini
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.
View the previous posts on January 2:
- 2023: December 2022 Showcasing In My Kitchen
- 2022: 2 Sisters Detective Agency
- 2019: December 2018 Showcasing In My Kitchen
- 2017: Rose Water Marshmallows
- 2012: 2011 In Review
- 2011: 2010 In Review
Looks yummy! Wishing you and yours all the best for this new year, dear Tandy, hope it’s a good one!
Amalia
xo
Thank you Amalia xx
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!!!
I have never tried the vin santo route – but we will be in Tuscany this year so I may have to just try 😉
These look wonderful. I love all the ingredients including the rose water. I had no idea about the differences with biscotti.
I also love using rose water 🙂
Hi Tandy, I didn’t know this about biscotti in Italy. This recipe sounds lovely.
I think many English people don’t realize this 🙂
these look beautiful and i bet they taste wonderful. i love pistachios!
Thank you Sherry, I made these twice as they were so good 🙂
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!
Thank you Hasan 🙂
I agree, these lovely cantucci cookies are just begging to be served with vin Santo.
Thank you Bernadette 🙂
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
I might have to try dunking one day 😉
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.
I would love to live in pistachio country! And thank you so much for the compliment 🙂
Pistachios are one of my favourite nuts, so these beautiful biscuits are right up my alley! Loving the addition of rose water, too.
Happy new year!
Thank you Ben, and happy new year to you as well 🙂