Let me first say, I don’t like Biscotti twice baked. And since the true meaning of Biscotti is “twice baked cookie”, I would gesture to say these are not really “Biscotti”, but are “Biscotti-like”! Either way, they are a not too sweet, but extremely flavorful cookie. They’re perfect with a cup of coffee or tea, and the flavor of anise, pistachios and almonds, make you feel you are right in the middle of Italy.
I especially like making these as I store then in glass jars and can pick at them any time I feel like having one. They store beautifully. They are still quite dry when baked only once, but are not rock hard as they get when twice baking. They’re perfect for gift giving also.
This version I made up to mimic a Biscotti I used to get at my favorite farmstand, Wilson Farm in Lexington, MA. They no longer carry the one’s that tasted like these, so I decided to formulate a recipe that tasted like theirs.
This comes pretty close.
|Pistachio Almond Biscotti||
- 3 Tbsp unsalted butter, softened
- 1/2 c. plus 2 Tbsp granulated sugar
- 1-1/2 c. plus 2 Tbsp all purpose flour
- 1 tsp. baking powder
- pinch salt
- grated zest of 1 lemon
- 2 large eggs
- 2/3 c. whole almonds (slivered can also be used)
- 1/3 c. shelled pistachio nuts
- 1 Tbsp Anise seed
- Preheat oven to 350 degrees F.
- <span class=”mceItemHidden”>Line baking sheet with parchment, wax paper or a <span class=”mceItemHiddenSpellWord”>Silpat</span>.</span>
- In the bowl of an electric mixer, beat butter and sugar until combined. Add flour, baking powder, salt and lemon zest. Beat until combined. Add eggs, one at a time, and beat well. Add nuts and anise seed and mix until combined.
- Transfer dough onto floured surface and shape into a 12″ log, flattened down slightly. Transfer log onto baking sheet.
- Bake for 30-35 minutes, or until top lightly browned and firm to the touch.
- Allow log to cool for 10 minutes. Using a serrated knife, cut on diagonal into 1/2″ thick slices.
* If twice baking is preferred, bake for an additional 12-14 minutes.