The pistachio and hazelnut biscotti are delightful, crunchy baked treats. Biscotti are typical Tuscan cookies, and the original dough uses almonds. There are many variations, and the word ‘biscotti’ itself indicates the traditional elongated shape, obtained by diagonally cutting the dough log after an initial baking. In the recipe I present today, there are pistachios and hazelnuts, a simple and quick recipe to make. You’ll get crunchy and very tasty cookies that will be hard to resist, and you can pair them with Vin Santo.
Also try:
Fig and Walnut Biscotti
Abruzzo Biscotti
Savory Olive Biscotti
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 40 Pieces
- Cooking methods: Oven
Ingredients
- 2 3/4 cups Flour
- 3/4 cup Sugar
- 1 cup Hazelnuts
- 3/4 cup Pistachios
- 5.5 oz Butter (at room temperature)
- 2 Eggs
- 1 teaspoon Vanilla extract
- Half packet Baking powder
Preparation
To make the pistachio and hazelnut biscotti, coarsely chop the hazelnuts and pistachios. On a floured surface, form a well with the flour and add all the ingredients in the center. Mix them with your hands and knead until you obtain a soft and homogeneous dough.
Divide the dough into three parts and form as many logs. Place them on a baking sheet lined with parchment paper and bake in a preheated oven at 350°F (175°C) for 25 minutes.
When they begin to brown, remove them from the oven and cut them into diagonal slices about 1/2 to 3/4 inch thick (biscotti). Place them back in the oven at 250°F (120°C) for 10 minutes to toast until golden.
Then remove them from the oven and let them cool. They can be stored in a cookie jar for several days. Enjoy!
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