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.
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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 Facts
Almond Pistachio Biscotti
Amount Per Serving
Calories 276
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 5g31%
Cholesterol 45mg15%
Sodium 110mg5%
Potassium 177mg5%
Carbohydrates 30g10%
Fiber 2g8%
Sugar 14g16%
Protein 6g12%
Vitamin A 264IU5%
Vitamin C 3mg4%
Calcium 56mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.