The pistachio biscotti in air fryer are a crunchy and fragrant variation of the classic Italian biscuits. They will capture you with their simplicity and the rich flavor of pistachio, intensified by the final toasting. Making them in an air fryer is easy, quick, and will allow you to achieve golden and fragrant cookies without turning on the oven.
With just a few genuine ingredients and a straightforward preparation, you can serve perfect treats to munch on anytime, ideal with coffee, tea, or dipped in a sweet wine as tradition suggests. Crunchy outside and slightly soft inside, the pistachio biscotti prove that the simplest recipes often offer the most satisfaction.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: About 30 biscotti
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Pistachio Biscotti in Air Fryer:
- 2 cups all-purpose flour
- 2 1/2 cups pistachio pieces
- 2 medium eggs (at room temperature)
- 1 tsp baking powder
- 1 pinch fine salt
- 1 tsp vanilla extract
- 3/4 cup granulated sugar
Tools for Pistachio Biscotti in Air Fryer:
- 1 Air Fryer
- 1 Bowl
- 1 Pastry Board
- 1 Knife serrated
Steps for Preparing and Cooking Pistachio Biscotti in Air Fryer:
In a bowl, break the eggs and beat them with the sugar until you obtain a light and frothy mixture.
Add the vanilla extract and mix well.
Incorporate the sifted flour with the baking powder and the pinch of salt, mixing until you obtain a compact but workable dough.
Add the pistachio pieces and mix quickly until you achieve a homogeneous mixture, adding the pieces gradually until the right consistency is reached.Transfer the mixture onto a slightly floured pastry board, knead it well, and divide the dough into 4 parts, forming 4 logs about 8 inches long and 2.5 inches wide, slightly flattened.
First baking:Preheat the air fryer, then place the logs in the fryer basket (with parchment paper underneath) and cook at 340°F for 15 minutes.
Let cool for a few minutes, then slice diagonally into slices about 3/4 inch thick.Second baking:
Place the biscotti back in the basket, well spaced, and toast them at 340°F for 9–10 minutes, turning them halfway through cooking.
Let them cool completely on a rack: they will become perfectly crunchy.
FAQ (Questions and Answers)
How many biscotti do I get with this recipe?
About 30 pieces, depending on the thickness of the slices.
Can I replace the pistachio pieces with whole pistachios?
Yes, you can use whole shelled pistachios or coarsely chopped ones for a more rustic effect.
What is the difference compared to cantucci?
Cantucci are typical of the Tuscan tradition and often based on almonds. The biscotti are a variant found in other regions, here enriched with pistachio.
Can I bake them in the oven instead of in an air fryer?
Of course! For the first baking, bake the logs at 350°F static for 20-25 minutes. After slicing them, proceed with the second baking for another 10-12 minutes at 340°F, turning them halfway through.
