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Pistachio and Cardamom Biscotti (Ilaichi pista cookies)
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4 from 1 vote

Cardamom and Pistachio Biscotti | How to make Italian Pistachio and cardamom Biscotti | Easy Biscotti recipe

Cardamom and Pistachio Biscotti, these cardamom flavoured twice baked delicious Italian biscuits are crispy and crunchy, studded with loads of pistachios. Perfect to dunk in you tea or coffee. It also makes a wonderful homemade gift for for friends and family.
Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Course: Dessert, Snack
Cuisine: Italian
Keyword: cardamom cookies, coffee time, coffee time cookies, desserts, Italian biscotti, Pistachio and cardamom biscotti, pistachio biscotti, tea biscuits, teatime cookies


  • 275 grams All Purpose Flour plus extra flour for hands
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 75 grams Unsalted butter (approx 5 tbsp, room temperature)
  • 3/4 cup Caster sugar
  • 2 Large Eggs
  • 1/2 cup Pistachio roughly chopped
  • 1 tsp Cardamom Powder freshly ground
  • 1 tsp Vanilla


  • Preheat oven to 350°F/ 175˚ C. Line heavy large baking sheet with parchment paper.
  • In a large bowl whisk together the flour, baking powder and 1/2 tsp salt.
  • In another large bowl, using an electric mixer or in your stand mixer beat the sugar and butter for 2-3 minutes until light and fluffy.
  • Then add the eggs one at a time and vanilla extract and continue to beat on low until combined.
  • Add the chopped pistachios and cardamom powder stir until well distributed.
  • Now add the flour mixture half cup at a time to the butter-egg mixture and slowly stir with a spatula to form a soft, sticky dough.
  • Now using floured hands, shape the dough into 15inch x 3inch loaf on the the parchment paper.
  • Now bake the loaf in the preheated oven for 25-30 minutes or until golden brown.
  • Let the loaf sit for about 10-15 minutes or so or until cool enough to handle.
  • Transfer the loaf to a work surface and using a serrated knife, cut logs on diagonal into 1/2inch to 3/4inch wide slices.
  • Now decrease the heat of the oven to 150 C.
  • Arrange the slices on the large cookie sheet. Bake for another 25-30 minutes or until it looks nice golden brown and toasted.
  • Let the biscotti cool right on the cookie sheet.
  • Store the biscotti in an airtight container, they will keep up to 6 weeks or they can last for many months in the freezer.


To make this cookies more Christmasy add chopped dried cranberries along with pistachios.