Almond and Pistachio Biscotti

February is here which means that in a few days, we will celebrate Tu BiShvat. I am bringing you 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.

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.

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.

For other Tu BiShvat recipes, check my holiday recipe index and for more non dairy desserts recipes, there’s always my parve dessert page.

Here is the recipe for these yummy almond and pistachio biscotti cookies: