Pistachio Almond Biscotti
One of my absolute favorites is this elegant Italian Pistachio Almond Biscotti cookie studded with nuggets of almonds and pistachio making for a subtly sweet, nutty, and oh so satisfying flavor. These biscotti are not only super yummilicious but also gorgeous to look at with their flecks of pistachio green. Just the thing to add to a cookie box!
- Prep time
- 12 min
- Cook time
- 50 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup sugar, 200g
- 1 stick unsalted butter (8 tbsp), 113g, room temperature
- 3 eggs
- 3/4 cup whole almonds, 100g
- 3/4 cup shelled pistachio, 100g
- 1 tbsp lemon zest
- 2 tsp almond extract
- 1 tsp vanilla extract
- 3 tbsp fruit flavored liqueur
- 2 3/4 cup all purpose flour, 343g
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
- 1
Prepare the nuts: Shell pistachios. Roughly chop pistachios and almonds.
- 2
Prepare zest: Wash lemon. Dry. Use a grater to grate the peel off the lemon. Don't grate the white parts of the peel which is bitter.
- 3
Prepare the wet ingredients: Add sugar and room temperature butter to a bowl and beat at a low speed until combined. Add nuts and eggs. Stir to combine. Add in lemon zest, almond extract, vanilla extract and fruit liqueur. Mix til combined.
- 4
Prepare the dry ingredients: In a separate bowl, add the flour, baking powder and salt. Whisk until combined. Add dry ingredients to wet and mix until just combined. Chill the dough for a half hour or until firm enough to shape.
- 5
Preheat oven: Preheat the oven to 350°F (180°C or 160 fan°C).
- 6
Shape the dough: Separate the dough into two equal pieces. Line baking tray with baking paper. With wet hands, shape each piece into an approx. 12 by 2 inch flat loaf side by side on the baking tray, leaving a 3 inch gap in between.
- 7
First bake: Bake in oven for 30 mins or until a pale golden color. Remove from the oven and let cool for 15 mins or until firm enough to slice without breaking.
- 8
Slice first bake: Use a thin serrated knife to slice the loaf into 3/4 inch thick slices. Place the slices back onto the baking tray. As the cookies will no longer expand you can crowd the slices.
- 9
Second bake: Bake again for another 20-25 mins or until a rich golden brown. Remove and let cool completely on a rack. Enjoy!
- 10
Storage: Once completely cooled store in a air tight container for up to a month.