Biscotti are typical Tuscan sweets, specifically from Prato, they are delicious almond dry cookies, obtained by slicing the dough logs while still warm and then baking them again for a second crunchy cooking.
Today I propose this variant: BISCOTTI WITH HAZELNUTS AND PISTACHIOS, even more delicious because, besides almonds, they have a mix of nuts that makes them more exquisite.
They contain no butter and are lactose-free.
Biscotti with hazelnuts and pistachios are prepared in no time, you can also decide the degree of cooking, whether to make them very hard and crunchy or slightly soft with the crunchiness of the nuts.
Traditionally, biscotti are dipped in vin santo, perfect for after meals.
If you don’t have vin santo, they can be enjoyed with other liquors or with a good cup of coffee or tea.
Biscotti are enjoyed all year round but are particularly appreciated during the Christmas holidays as a gift or to enjoy with family after meals.
Find the video recipe at the end of the page
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 40 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas, All Seasons
Ingredients for Biscotti with Hazelnuts and Pistachios
- 2 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 cup almonds
- 1/2 cup hazelnuts
- 1/3 cup pistachios
- 2 eggs (medium)
- 1 orange and lemon zest (grated)
- Half teaspoon baking ammonia
Tools
- 1 Baking pan
- 1 Bowl
- 1 Lemon Zester
- 1 Hand Whisk
- 1 Parchment Paper
- 1 Baking Tray
- 1 Oven
Steps for Biscotti
Before starting the dough, toast the nuts in the oven for a few minutes, it’s better to use unpeeled almonds.
In a bowl, work the eggs with the sugar, add the baking ammonia, the grated orange and lemon zest, and the toasted nuts. Mix everything well and finally add the flour, continue working the dough with a spatula and then with your hands.
Turn the dough onto the work surface, if it’s sticky, add more flour.
Divide the dough into two equal parts and form two logs to place on a baking sheet with parchment paper, sprinkle the surface with granulated sugar if desired.
Bake the biscotti in a preheated oven at 350°F for about 18 minutes.
The baking time varies based on the size of the logs and the power of your oven.
Remove the logs when they are well puffed and golden on the surface.
At this point slice with a blade, scraper, or knife into pieces about 0.75 inches thick.
Turn the pieces in a baking tray lined with parchment paper and bake again for 4 minutes on one side; then turn them and bake another 4 minutes on the other side.
Remove the biscotti with hazelnuts and pistachios, wait until they are completely cool before serving.
Storage and Tips
Storage and Tips
Let the biscotti cool completely before storing them.
To maintain their fragrance, store them airtight in a tin or glass cookie jar, they keep well for many days.
FAQ (Questions and Answers)
Can I replace ammonia with baking powder?
Yes, of course, but they will not have the same crispiness that ammonia gives.
Can I brush the logs with beaten egg?
For a shinier look, you can brush the surface with beaten egg or milk before baking.
Can I enjoy biscotti softer?
If you prefer them softer, increase the baking time of the logs and once sliced, do not toast them again in the oven.
NOTES
