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Almond Pistachio Biscotti

Baking these Almond Pistachio Biscotti is a fun, and simple recipe.  Twice-baked, this Italian cookie dough is formed into logs, parbaked, then sliced diagonally into the thin ½ inch shapes. Afterward, the biscotti are baked a second time until dry and crunchy. As a result, there is little moisture in the Biscotti dough, and the finished cookies can last a couple of weeks. Although, I doubt they’ll go uneaten for two weeks. I certainly can’t leave my Almond Pistachio Biscotti alone for that long. Biscotti are great with the traditional Vin Santo, coffee, or ice cream.

Ingredients in the Biscotti recipe

This Almond Pistachio Biscotti recipe is perfect to serve with your morning coffee

This is my Almond Pistachio Biscotti recipe:

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Almond Pistachio Biscotti

Twice-baked, the dough is formed into logs, baked, then sliced diagonally into the thin ½ inch shapes that are baked a second time until dry and crunchy.
Course Dessert
Cuisine Italian
Keyword biscotti, cookie
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 24
Calories 276kcal

Ingredients

  • 200 Grams Unsalted Butter
  • 300 Grams Sugar
  • 1 Teaspoon Salt
  • 4 Eggs
  • 1 Lemon Zest and Juice
  • 400 Grams All-Purpose Flour
  • 2 Teaspoons Baking Powder
  • 100 Grams Almond Flour
  • 150 Grams Slivered Almonds
  • 150 Grams Chopped Pistachios
  • 1 Teaspoon Vanilla, Anise or Almond Extract

Instructions

  • Preheat oven to 325F
  • Cream the butter, sugar, salt until light and fluffy and very pale yellow
  • Add the vanilla extract, lemon zest, juice, and eggs, one at a time, mix until incorporated
  • Add both flours and baking powder, and nuts, mix until incorporated
  • Move dough onto a floured surface, and divide into 3 equal parts, the dough is sticky so use plenty of flour
  • Form into 3-inch-wide strips, ½ inch tall and tapered on the sides, 'biscotti shaped'
  • Refrigerate dough for 30 minutes before baking
  • Bake for approximately 15 minutes, until just lightly browned
  • Let cool, then slice diagonally into 1/2-inch (1-cm) wide biscotti using a serrated knife
  • Lay biscotti on a cooking sheet and bake at 325 for 15 minutes, turn the biscotti over and bake for another 10-15 minutes until golden brown and crunchy

Nutrition

Calories: 276kcal | Carbohydrates: 30g | Protein: 6g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 45mg | Sodium: 110mg | Potassium: 177mg | Fiber: 2g | Sugar: 14g | Vitamin A: 264IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 2mg

Form the biscotti dough into logs and bake

After the initial baking, the dough is sliced into individual biscotti and baked a second time

Twice-baked, this biscotti recipe is golden brown, crunchy, and delicious!

Thank you for visiting my Food Blog. I hope you enjoy my Almond Pistachio Biscotti recipe. Please come back again soon! Bon appetit, Steven

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