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Double-Nut Biscotti




Source of Recipe


Minutemeals.com






Recipe Introduction


Anything made with pistachios is special, and these twice-baked cookies are no exception.





List of Ingredients



• 2 cups flour
  
• 1 1/2 tsp baking powder
  
• 1/2 tsp salt
  
• 3 large eggs
  
• 1 1/4 cups sugar
  
• 1 tsp almond extract
  
• 3/4 cup coarsely chopped unblanched almonds
  
• 3/4 cup unsalted pistachio nuts
  






Instructions



1. Preheat oven to 350 degrees. Line large baking sheet with parchment paper. Into medium bowl, sift 2 cups flour, 1 1/2 tsp baking powder, and 1/2 tsp salt.
   
2. In large bowl, whisk together 3 eggs, 1 1/4 cups sugar, and 1 tsp almond extract until combined. Add flour mixture and stir until just combined. Add 3/4 cup each of chopped almonds and pistachios and stir until dough forms.
   
3. Divide dough in half and place halves on baking sheet, leaving 3" in between. Form each dough half into a log 3" wide by 10" long. Let stand 10 minutes at room temperature.
   
4. Bake 20 minutes, or until center springs back when pressed with finger. Let cool completely on baking sheet, then gently remove logs to cutting board. With sharp serrated knife, cut each log crosswise into 1/2" thick slices; place slices back on parchment-lined sheet. Bake 10 to 15 minutes, or until lightly browned around edges. Transfer to racks to cool completely. Store in airtight container for up to 2 weeks.
   






Final Comments


Makes about 2 1/2 dozen.