This is Italy when it’s best!
Enjoy these Italian Biscotti with a good cup of espresso – or just your favorite one ;o) – and you’ll see what I mean.
Biscotti can be made in thousand of ways – but they are always twice-baked, dry and crunchy!
This version is twisted and made with almonds, pistachio and anise.
Try to dip them in chocolate – it only makes them even more delicious!
Italian biscotti with almonds, pistachio and anise
Ingredients: (makes about 25)
1/2 cup pistachio nuts. Whole.
3/4 cup almonds. Whole, blanched.
1 stick butter. Cold, unsalted.
3/4 cup sugar
2 cups of flour
1 teaspoon of Anise Seeds, crushed to powder.
1 teaspoon baking powder
1/2 teaspoon salt
1 egg white for brushing
Blanche the Almonds.
Roast Almonds and pistachio nuts and cool down.
Mix nuts with the other ingredients. (You can crush the Anise Seeds in a mortar or a Magic Bullet)
Divide the dough into two and use your hands to make two oblong-shaped, flat breads and place on a baking tray with baking paper.
Brush with whipped egg white.
Bake for 35 min. until golden brown in a 340 degree Fahrenheit warm oven.
Cool a bit and when you can handle the breads cut them with a bread knife about half an inch thick and place with cut side up onto the baking sheet again.
Reduce heat to 300 degree Fahrenheit.
Bake for an additional 6-10 minutes on each side.
Slices should be lightly toasted.
Dip in chocolate :0)