The reason I like making biscotti at home is because it’s so versatile. Simply by changing the nuts or other added ingredients to it – it gets a different flavor and the result is different each and every time.
This recipe is so easy to make, and these biscotti cookies are simply the perfect companion to your coffee cup.
Biscotti Cookies with Hazelnuts, Pecans and Pistachios
For the biscotti cookie dough:
- 260 grams (2 cups) all-purpose flour
- 1 tsp. baking powder
- 150 grams (3/4 cup) sugar
- Pinch of salt
- 2 large eggs
- 2 large egg whites
- 1 tsp. vanilla extract
- 1 tsp. amaretto liqueur
- 60 grams (2/3 cup) hazelnuts
- 60 grams (2/3 cup) pecans
- 60 grams (2/3 cup) pistachios
Preheat oven to 180c degrees.
In large bowl mix flour, baking powder, sugar and salt.
Add eggs, egg whites, vanilla and amaretto, and stir until dough begin to form.
Add hazelnuts, pecans and pistachios and mix just until they are assimilated into the mixture evenly.
Divide the dough into two pieces, and form 2 loaves. Put the loaves on a baking tray lined with baking paper.
Bake the loaves for 20-30 minutes, or until golden brown. Cool completely at room temperature.
Lower the oven temperature to 150c degrees.
Slice the loaves into 5-6mm cookies. Arrange on an oven rack and bake for another 10-15 minutes, until dry and golden.
Cool completely and store in a sealed jar.
- Keep the biscotti cookies in a sealed jar for up to a month.