Go Back
Biscotti cookies on a pan

Almond and Pistachio Biscotti

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


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • cups mixed almonds and pistachios
  • ¾ cup sugar
  • 3 eggs


  • 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