Nutty Biscotti
Crunchy, golden, and bursting with the wholesome flavors of toasted nuts, Nutty Biscotti is the perfect treat for coffee or tea time. This recipe combines almonds, hazelnuts, and pistachios for a trifecta of nutty goodness, while optional orange zest adds a hint of citrusy brightness. Crafted with simple pantry staples and lightly sweetened, these twice-baked Italian cookies boast a delightful crunch that makes them perfect for dipping. With a preparation time of just 20 minutes and yielding 24 biscotti, this recipe is ideal for gifting, entertaining, or stocking your snack jar. Whether you're an experienced baker or a novice, this easy-to-follow recipe will guide you to perfect results every time!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.25 cup unsalted butter (melted)
- 3 pieces large eggs
- 1 teaspoon vanilla extract
- 1 cup almonds (chopped and toasted)
- 0.5 cup hazelnuts (chopped and toasted)
- 0.5 cup pistachios (chopped and toasted)
- 1 teaspoon optional: orange zest
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In a separate bowl, beat the eggs and mix in the melted butter, vanilla extract, and optional orange zest.
Gradually add the wet ingredients to the dry mixture. Stir until the dough comes together, but don't overmix.
Fold in the toasted almonds, hazelnuts, and pistachios to evenly distribute them throughout the dough.
Transfer the dough to a lightly floured surface and divide it into two equal portions. Shape each portion into a log about 12 inches long and 2 inches wide.
Place the logs onto the prepared baking sheet, leaving some space between them. Lightly flatten the tops of the logs with your hand.
Bake in the preheated oven for 20-25 minutes, or until the logs are golden and firm to the touch. Remove from the oven and let cool for 10 minutes.
Using a serrated knife, carefully slice each log on the diagonal into 1/2-inch-thick biscotti. Arrange the slices cut-side down on the baking sheet.
Return the biscotti to the oven and bake for an additional 10-12 minutes on each side, flipping them halfway through, until crisp and golden.
Let the biscotti cool completely on a wire rack before serving or storing in an airtight container.
Nutrition Facts
Calories |
147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.8 g | 10% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 52 mg | 2% | |
| Total Carbohydrate | 16.4 g | 6% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 6.8 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 23 mg | 2% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 92 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
