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DOUBLE NUT BISCOTTI




List of Ingredients



• 2 CUPS FLOUR
  
• 1 1/2 TEASPOONS BAKING POWDER
  
• 1/2 TEASPOON SALT
  
• 3 LARAGE EGGS
  
• 1 1/4 CUPS SUGAR
  
• 1 TEASPOON ALMOND EXTRACT
  
• 3/4 CUP COARSELY CHOPPED UNBLANCHED ALMONDS
  
• 3/4 CUP UNSALTED PISTACHIO NUTS, CHOPPED
  






Instructions



1. PREHEAT OVEN TO 350°. LINE A LARGE BAKING SHEET WITH PARACHMENT PAPER OR BUTTER BAKING SHEET LIGHTLY.
   
2. IN A MEDIUM BOWL, SIFT 2 CUPS FLOUR, 1 1/2 TEASPOONS BAKING POWDER AND 1/2 TEASPOON SALT. SET ASIDE
   
3. IN A LARGE BOWL, WHISK TOGETHER 3 EGGS, 1 1/4 CUPS SUGAR AND 1 TEASPOON ALMOND EXTRACT. ADD CHOPPED ALMONDS AND PISTACHIO, STIR INTO DRY MIXTURE UNTIL DOUGH FORMS.
   
4. DIVIDE DOUGH IN HALF AND PLACE HALVES ON BAKING SHEET, LEAVING 3" BETWEEN. FORM EACH DOUGH HALF INTO A LONG 3" WIDE BY 10" LONG LOG. LET STAND 10 MINUTES AT ROOM TEMPERATURE.
   
5. 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.
   
6. WITH SHARP SERRATED KNIFE, CUT EACH LOG CROSSWISE INTO 1/2" THICK SLICES ON AN DIAGONAL. PLACE SLICES BACK ON PARACHMENT LINED BAKING SHEET AND BAKE 10 TO 15 MINUTES, OR UNTIL LIGHTLY BROWNED AROUND EDGES.
   
7. TRANSFER TO RACKS TO COOL COMPLETELY. STIRE IN AN AIRTIGHT CONTAINER FOR UP TO 2 WEEKS.