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.
- Why are Biscotti Cookies crunchy? Biscotti translated into English is ‘twice cooked’. The dough is formed into long, thin shapes that are parbaked prior to slicing into individual cookies. The biscotti are then baked a second time to dry them out. Twice baking biscotti was originally done to increase their shelf life.
- 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. You want the biscotti to hold together after dunking.
Ingredients in the Biscotti recipe
- Almonds and Pistachios: The nuts should be raw and in thin pieces. They will cook thoroughly in the oven inside the biscotti dough.
- Almond Flour and All-Purpose Flour: The combination creates a nice texture and the almond flour reinforces the flavor of the nuts.
- Extracts: I use either almond, vanilla, or anise extracts in my biscotti recipe. I will often use a combination of 2 or all three. It is nice to experiment with the flavors of the biscotti.
- Eggs and Lemon: This is the only moisture in the dough. the lemon adds a nice, subtle hint of flavor to the biscotti.
- Unsalted Butter: A good quality butter makes all the difference when baking biscotti. I prefer to use European-style butter, it’s what I think butter should really taste like.
- Granulated Sugar and Salt: These biscotti are not too sweet, and salt simply highlights all of the other flavors. Without salt, the cookie would be dull and lack flavor.
This Almond Pistachio Biscotti recipe is perfect to serve with your morning coffee
This is 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