Flavors of The Mediterranean: The Most Mouth-Watering Mediterranean Recipes for You to Master! by Martha Stone

Author:Martha Stone [Stone, Martha]
Language: eng
Format: epub
Published: 2018-12-15T08:00:00+00:00

Almond and Pistachio Biscotti

Dry, crunchy and dense, these biscuits are a delightful with any warm beverage!

Makes: 12 biscotti biscuits

Prep: 25 mins

Cook: 1 hr.

Ingredients:

1 cup all-purpose flour

½ tsp baking powder

2 tbsp. unsalted butter, softened

6 tbsp. white sugar

1 large egg

1 tsp vanilla extract

3 tbsp. salted pistachios, chopped

3 tbsp. slivered almonds

Directions:

Line a baking sheet with a parchment paper and set aside.

In a small bowl, combine flour and baking powder. Set aside.

In a large bowl using a hand mixer, whisk together the sugar and butter for 4 minutes or until fluffy and light. Add in the eggs one at a time and whish until combined. Add in the nuts and vanilla extract and mix together with a wooden spoon. Add in the flour mixture and gently mix until just combined.

Flour the lined sheet and place dough on top. Cover and refrigerate for at least 15 minutes.

Preheat the oven to 350°F.

Remove the dough from the fridge and using your hands, form a log about 10-12 inches long. Bake for 22-25 minutes or until slightly golden.

Remove from the oven and cut into 12 slices. Arrange on the same baking sheet keeping them ½ an inch apart. Lower the oven to 275°F and bake for 30 minutes or until golden and crisp.

Cool on a wire rack.

Enjoy!

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