What better way to enjoy a nice cup of hot chocolate than with a crumbly, nutty biscotti. Although pistachio biscotti are not really a Christmas cookie, I always seem to make them before Christmas.
As for the chocolate biscotti I didn’t bake these cookies twice, to give them a softer crumbly texture. Biscotti are meant for dipping but you know how I feel about cookie crumbles in my coffee. But you can go ahead and dip them if it is your thing ;)
- 300g all-purpose flour
- 150g unsalted, whole pistachios
- 50g ground almonds
- 1 tsp baking powder
- pinch of salt
- 2 eggs
- 225g icing sugar
- 1 tbsp Amaretto (optional)
- 1/4 tsp almond extract
- 1 tsp vanilla extract
- 1. Preheat oven to 180°C. Line a baking tray with parchment paper.
- 2. In a small bowl, combine flour, pistachios, ground almonds, baking powder and salt, set it aside. In a larger bowl, mix together eggs and icing sugar with an electric mixer, for about 2 minutes. The mixture should be thick and foamy. Add Amaretto and vanilla extract and mix it together. Add the dry ingredients and using your hands and knead everything into a smooth dough. Divide the dough into two halves and form two flattened logs.
- 3. Transfer the logs on the baking tray and bake them for 20 minutes. Once they are done, take them out and let them cool for 15 minutes. Place the logs on a cutting board and with a serrated knife cut the biscotti diagonally, about 2 cm thick. The biscotti will be soft in the center and crispy on the outside. If you like your biscotti softer, do not bake them a second time. Let them cool completely and store them in an airtight container.
- 4. For crunchier biscotti: Place the cut biscotti back on the baking tray and bake them again for about 15 minutes at 180°C.
- Biscotti can be stored in an airtight container for up to 3 weeks.
- They make a nice gift, put in a beautiful cookie jar or individually in small cellophane bags.