Italian Biscotti With Almonds, Pistachio And Anise

Name: Italian Biscotti With Almonds, Pistachio And Anise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups Almonds. Whole, Blanched; 1/2 cups Pistachio Nuts; 1 stick Butter. Cold, Unsalted; 3/4 cups Sugar; 2 cups Flour; 1 Tablespoon Anise Seeds, Crushed To Powder; 1 Tablespoon Baking Powder; 1/2 teaspoons Salt; 2 whole Eggs; 1 whole Egg White, For Brushing

Servings: persons

1
Roast the whole almonds and pistachio nuts in a dry pan over medium heat for 2-3 minutes while making sure they don't burn. Remove from heat and let them cool down.
2
Preheat oven to 340 F. In a large bowl mix the whole, roasted nuts with the remaining ingredients, except the egg white. (You can crush the anise seeds in a mortar or a Magic Bullet.)
3
Divide the dough into two equal portions and use your hands to make two oblong-shaped, flat breads and place them on a baking tray lined with baking paper. Brush with the egg white.
4
Bake for 35 minutes until golden brown in a 340 F oven. Remove from oven. Reduce heat to 300 F.
5
Cool a bit and when you can handle them cut them with a bread knife into slices about half an inch thick. Place slices with cut side up onto the baking sheet again.
6
Bake for an additional 6-10 minutes on each side. Slices should be lightly toasted. Dip in chocolate if desired.

832

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cups Almonds. Whole, Blanched, 1/2 cups Pistachio Nuts, 1 stick Butter. Cold, Unsalted, 3/4 cups Sugar, and more.

Yes, Italian Biscotti With Almonds, Pistachio And Anise falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!