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    Almond and Pistachio Biscotti

    Published: Feb 1, 2020 · Modified: Apr 19, 2022 · by Renana · I may get commission for purchases made through links in this post at no extra cost to you.

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    Home » Recipes » Cookies » 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 on a pan

    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:

    Biscotti cookies on a pan

    Almond and Pistachio Biscotti

    Non-dairy biscotti cookies with almonds and pistachios. Crunchy and delicious.
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 30 mins
    Resting time 10 mins
    Course Dessert
    Cuisine Italian, Jewish
    Servings 40 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!
    Keyword Tu BiShvat

    More Cookie Recipes

    • Passover almond butter cookies
      4-Ingredient Almond Butter Cookies (Passover GF & DF)
    • Vegan Hamantaschen Cookies on a marble surface
      Vegan Hamantaschen Cookies
    • Best Gluten Free Hamantaschen
    • butter cookies on a platter
      Butter Cookies

    Filed Under: Cookies, Desserts, Parve Desserts, Tu BiShvat Tagged With: Almond

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    Renana Spiegel Levkovich

    Hello!

    I'm Renana and I share kosher recipes for Shabbat, yummy parve desserts, and Jewish holiday recipes - and so much more. I share easy kosher recipes for the whole family, along with some pretty great photographs, and easy-to-follow instructions. Enjoy!

    Contact me for any question →


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