Enjoy these Italian Biscotti with pistachio and anise, 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 is Italy when it’s best!

This version is twisted a bit and made with almonds, pistachio and anise.

Italian Biscotti are one of my absolute favorite coffee cookies.

As far as the size of the log is concerned, you can make them as wide or as narrow as you want.

I will usually make 3-3½ inch wide logs. Once I have placed the batter on the cookie sheets, I will gently “press” and shape the dough mixture into logs with my damp fingers.

Biscotti, is Italian for “twice-cooked”, so if you like a bit of a crunch, put those biscotti back in the oven again for a second round of baking.

The longer these Italian biscotti stay in the oven, the crisper they will get. Although it is a well-known practice to bake these biscotti cookies twice. However, these almond biscotti are fantastic even without the second baking.

Another well-known fact is that biscotti will last forever! Well, maybe not forever… but you get my point.

Because they are baked twice, there is little moisture in the dough. Since biscotti are a low moisture cookie, this will allow you to store them at room temperature, where they will keep for a few weeks.

It is best to keep them in an air tight container.

Enjoy these Italian Biscotti with pistachio and anise, with a good cup of espresso – or just your favorite one ;o) – and you’ll see what I mean.

Try to dip them in chocolate – it only makes them even more delicious!

Italian biscotti with almonds, pistachio and anise

Start by blanching the almonds.

Then roast the almonds and pistachio nuts on a dry pan and cool down.

Crush the anise seeds in a mortar or in a Magic Bullet.

Now in a bowl, mix the cooled nuts and crushed anise seeds with the remaining ingredients.

Mix well until it forms a dough.

Now you divide the dough into two.

Use your hands to make two oblong-shaped, flat breads and place them on a baking tray with parchment paper.

Now, brush the loafs with whipped egg white.

Bake them for 35 min. until golden brown in a 340 degree Fahrenheit warm oven.

Take out and cool a bit. When you can handle the breads, cut them with a bread knife into about half an inch thick.

Place the pieces with cut side up, onto the baking sheet again.

Now reduce the heat to 300 degree Fahrenheit.

Bake for an additional 6-10 minutes on each side.

Then the cookies should be lightly toasted.

If preferred you can dip the biscottis in melted chocolate.

Enjoy

Once completely cooled, store in an airtight container at room temperature for up to 1 month or in the freezer for up to 3 months.