This is a fun, simple Biscotti recipe that makes a ton of Almond Pistachio Biscotti and they’re great with the traditional Vin Santo, coffee or ice cream. 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. Since there is little moisture in the Biscotti dough, 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.
- Why are Biscotti Cookies crunchy? Biscotti translated into English is ‘twice cooked’. Biscotti are formed into a long flat dough which is parbaked prior to slicing into individual cookies, the biscotti are then baked a second time to dry them out. This was originally done to increase the shelf life of the Biscotti cookie.
- Are you supposed to dunk your Biscotti? Yes!!! I can’t imagine a better way to spend your time. The crunchy biscotti dunked into a steaming cup of coffee or Vin Santo is just about my favorite breakfast or dessert.
- How thick do you slice Biscotti? I prefer the biscotti to be about 1/2-inch or 1-cm thick. enough to hold together after dunking
Here’s my Almond Pistachio Biscotti recipe:
Almond Pistachio Biscotti
- 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
- 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