Are you ready to impress your guests with a delightful homemade treat that pairs perfectly with your favorite hot beverage? Today’s recipe for Double Nut Biscotti is a wonderful balance of crunchiness and nutty goodness that will have everyone reaching for more. These twice-baked Italian cookies are a classic choice for any occasion, offering a satisfying blend of flavors and textures that make them a favorite among cookie lovers. Let’s delve into the recipe and bring some warmth and comfort to your home.
Title: Double Nut Biscotti
Ingredients:
– 1 cup of whole almonds
– 1 cup of unsalted pistachios
– 3 cups of all-purpose flour
– 1 1/2 teaspoons of baking powder
– 1/2 teaspoon of salt
– 1 cup of granulated sugar
– 3 large eggs
– 1/4 cup of butter, melted
– 1 teaspoon of vanilla extract
– Zest of 1 orange
Instructions:
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Spread the almonds and pistachios in a single layer on the baking sheet and toast them in the oven for about 8-10 minutes, or until fragrant. Once toasted, roughly chop the nuts and set them aside to cool.
2. In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined. Add the toasted nuts and mix them into the flour mixture until evenly distributed.
3. In a separate bowl, beat the sugar and eggs together until light and creamy. Stir in the melted butter, vanilla extract, and orange zest, mixing well to combine all the wet ingredients.
4. Gradually add the wet ingredients to the dry ingredients, stirring until a stiff dough forms. You may need to use your hands to incorporate all the ingredients thoroughly.
5. Divide the dough in half. On a lightly floured surface, shape each portion of dough into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving space between them.
6. Bake the dough logs in the preheated oven for 25-30 minutes, or until lightly golden brown and firm to the touch. Remove from the oven and let them cool for 10-15 minutes.
7. Reduce the oven temperature to 325°F (165°C). Using a serrated knife, carefully slice the baked logs diagonally into 1/2-inch thick slices. Place the biscotti cookies cut side down back on the baking sheet.
8. Bake the biscotti for an additional 10-15 minutes, turning them over halfway through the baking time to ensure both sides are golden and crispy. Once done, remove them from the oven and let them cool completely on a wire rack.
Enjoy these Double Nut Biscotti with a steaming cup of coffee or tea, or gift them in a decorative tin to your friends and family. Their irresistible combination of nuts and citrusy flavors will make them a delightful addition to any cozy gathering or afternoon snack. Treat yourself to a taste of Italy with these homemade biscotti – you won’t be disappointed!
