Indulge your taste buds in the irresistible blend of crunchy almonds and rich pistachios with my delightful Almond Pistachio Biscotti Cookies. This simple yet exquisite recipe promises to elevate your coffee or tea time experience with each satisfying bite.
Homemade biscotti for Tu BiSh
Originally I baked these biscotti cookies to celebrate Tu BiShvat. This recipe is another easy parve recipe to serve as your holiday dessert or even just a yummy dessert to enjoy any time of the year.
During this time of the year, the almond trees are blooming in Israel and they look so beautiful. For this recipe, I chose to use almonds and pistachios as these are also very classic flavors in biscotti cookies.
What is biscotti
Biscotti cookies, if you haven’t heard of them by now, are a hard and dry, crunchy cookies that originated in Italy. Sometimes they’re also referred to as cantucci. These cookies are always baked twice - once as a loaf which are then sliced into cookies and baked again.
The biscotti cookies are meant to be dipped in a drink. Tea, coffee or wine are the top choices. Personally, I like to dip my biscotti in coffee.
How to make biscotti
The recipe only requires a few basic ingredients and is very easy to make, even with the double baking process. The only liquid needed in the recipe is eggs. The eggs are mixed with flour, baking powder, sugar and nuts. And that's it, nothing else is added.
The dough is sticky and that's okay because this is how it needs to be. You only need to shape it to 2 logs and bake for the first time. The reason I made 2 logs instead of 1 is because the middle of the log can be still raw while the edges can be burned.
If you want other flavors in your biscotti, then you can change the almond and pistachios to other nuts, chocolate chips or dried fruits. Just keep the measurements the same and don’t add more than 1 & ½ cups of your chosen flavor.
Then you simply slice the logs to cookies. Try to slice them into thin and even slices because the cookies are hard and it is easier to bite into them if they are thinner.
Tips
Fresh Ingredients
Ensure your almonds and pistachios are fresh for maximum flavor. Consider toasting them lightly before incorporating them into the dough to enhance their nutty essence.
Precise Measurements
Accurate measurements are crucial for the perfect texture and taste. Use measuring cups and spoons for both the flour and sugar to maintain the balance of the ingredients.
Quality Flour
Opt for high-quality all-purpose flour to achieve a light and tender biscotti. Sifting the flour before mixing can help prevent any lumps.
Room Temperature Eggs
Allow your eggs to come to room temperature before using them. Room temperature eggs blend more evenly into the dough, resulting in a smoother texture.
Uniform Logs
When forming the logs, aim for uniformity in both size and shape. This ensures even baking, and your biscotti will have a consistent texture.
Baking Pan Preparation
Line your baking pan with parchment paper to prevent the biscotti from sticking. This also makes for easier cleanup.
Cooling Time
Follow the specified cooling times in the recipe. Cooling the logs before slicing helps them firm up, making it easier to cut into individual cookies without crumbling.
Sharp Knife
Use a sharp knife to slice the logs. This helps create clean cuts, preventing the biscotti from breaking or crumbling during the slicing process.
Second Bake Considerations
The second bake is crucial for achieving the classic crispiness of biscotti. Be mindful of the bake time to achieve the desired level of crunchiness without overbaking.
Storage
Once baked and cooled, store your almond pistachio biscotti cookies in an airtight container to maintain freshness. They can last for several weeks, making them a perfect make-ahead treat.
FAQS
While all-purpose flour is recommended for the best texture, you can experiment with substitutes like almond flour or a gluten-free flour blend. Keep in mind that it might alter the texture and taste of the biscotti.
Absolutely! Biscotti are known for their extended shelf life. Once baked and cooled, store them in an airtight container, and they should stay fresh for several weeks.
Ensure you follow the specified bake times and avoid overbaking during both the initial bake and the second bake. Additionally, adjusting the thickness of the logs can impact the final texture; thinner logs tend to result in a slightly softer biscotti.
Certainly! Biscotti are versatile, and you can customize the recipe by adding ingredients like orange zest, chocolate chips, or even a hint of vanilla extract for extra flavor.
Store biscotti in an airtight container at room temperature. If you want to extend their freshness even further, consider storing them in the freezer.
Yes, dipping biscotti in chocolate is a popular variation. Melt your favorite chocolate, dip one end of the biscotti, and let them cool until the chocolate hardens for an extra decadent touch.
Absolutely. Adjust the size of the logs and the thickness of the slices according to your preference. Keep in mind that baking times may need slight adjustments based on the size.
Yes, you can omit the nuts if you have allergies or personal preference. You can add dried fruits, chocolate chips, or other mix-ins for variety.
A sharp knife and a slow, steady hand will help you achieve even slices. If you find the dough challenging to cut, consider chilling the logs in the refrigerator for a short time before slicing.
Other cookie recipes to try:
For other Tu BiShvat recipes, check my holiday recipe index and for more non dairy desserts recipes, there’s always my parve dessert page.
Bake these biscotti cookies today!
Whether you're an experienced baker or a novice in the kitchen, these biscotti cookies are a delightful treat waiting to be savored. So, preheat your oven, gather the ingredients, and embark on a culinary journey to create these heavenly delights. Get ready to enchant your senses and add a touch of sweetness to your moments of relaxation.
Almond and Pistachio Biscotti Cookies
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1½ cups mixed almonds and pistachios
- ¾ cup sugar
- 3 eggs
Instructions
- Set the oven to 180°C / 350°F with the fan.
- In a bowl, mix all ingredients to create a unified dough.
- With your hands, create 2 logs and place them on a baking pan.
- Bake the logs for 20 minutes.
- Let the logs cool for 10 minutes.
- Slice the logs to individual cookies.
- Bake for 10 more minutes.
- Cool at room temperature.
- Have a cookie with your coffee or tea and enjoy!
chris Kipp
Hey, I made these and they turned out very good. My questions were about the size of the logs, width of the cut cookies, do you put them cut side down and do you turn them in the last bake.
A side note, I made the logs 3" wide and 6" long, cut them into almost 1" wide cookies and did not turn them at the last 10 min bake. Thanks for the recipe..My first time making biscotti
Renana
Hi,
Thank you so much for trying the recipe and sharing your experience! I'm thrilled to hear the biscotti turned out well, especially since it was your first time making them. 😊
To answer your questions:
The size of the logs you made sounds just right! I usually make mine about 3" wide and 6-7" long, so you're spot on.
Cutting the cookies about 1" wide is perfect for that classic biscotti shape.
Yes, placing them cut-side down for the second bake helps them crisp up evenly. Turning them in the last 10 minutes isn’t necessary, but it can give them an even crunch on both sides if you prefer.
Your method sounds great, and I love that you made it your own. Enjoy your biscotti, and I hope you’ll make them again soon!
chris Kipp
Thanks for answering my questions so quickly.