Before I start blogging away I would like to credit the Australian Women's Weekly Italian Cookbook and the "Almond Pistachio Biscotti Recipe" posted on Baking911Recipes.com as both inspiration and source.
2 cups sifted all-purpose flour
2/3 cup caster sugar
1 ¼ tsps baking powder
¼ tsp salt
3 tablespoons cold butter, cut into pieces
¾ to 1 cup sliced almonds
1 cup chopped pistachio nuts
½ cup fruit cake mix (currants, raisins/sultanas, cherries)
- Preheat oven to 350°F (around 180°C, gas mark 4). Place baking paper on cookie tray
- Mix flour, sugar, baking powder and salt in bowl.
- Add butter and essence.
- Mix until it forms coarse crumbs.
- Add almonds, pistachios and chocolate.
- Beat together whole eggs and egg yolk with a fork. Remove 2 teaspoons and set aside for egg wash.
- Add remaining eggs and vanilla and stir until mixture holds together.
- With floured hands, shape dough into a log. Flatten the log. Lightly brush logs with reserved egg wash.
- Bake for 25 to 35 minutes or until logs start to brown and no imprint remains when pressed lightly with finger. Cool on baking sheet on wire rack for 20 minutes.
- Reduce oven temperature to 325°F. Carefully transfer logs to a cutting surface. Cut logs on the diagonal into 1/2-inch-thick slices. Place biscotti standing up 1/2 inch apart on two ungreased baking sheets.
- Bake 15 to 25 minutes more or until biscotti are dry and the sides begin to color slightly. Do not overbake.
- Cool biscotti on baking sheets for 5 minutes. Transfer to wire racks and cool completely.
- Store biscotti in an airtight container or your desired packaging.