Pistachio, Hazelnut and Almond Biscotti

2015-05-30 16.22.43

This is a recipe that was inspired by the biscotti made by a friend recently. She had used ground almond to instead of plain flour in hers. It has a wonderful nutty texture and flavour, but I thought it was slightly too soft. So, I’ve made some very slight alterations. This biscuit is full of flavour, crunchy in texture from the twice baked biscuit itself and from the nuts within.

Ingredients

  • 2 large eggs
  • 100g caster sugar
  • 50g hazelnut (skin removed)
  • 50g pistachio (skin and shell removed)
  • 1 tbsp icing sugar
  • 100g ground almond
  • 170g plain flour + extra for dusting
  • 1/2 tsp baking powder
  1. Remove the shell and skin of the pistachio and set aside
  2. Lightly toast the hazelnut on a frying pan, let it cool and rub between fingers to remove the skin
  3. Roughly chop hazelnut and pistachio and return to the frying pan
  4. Sprinkle icing sugar over the chopped nuts
  5. Put the nuts and icing sugar over medium heat, mix with spoon until the icing sugar has melted and coats the nuts
  6. Remove the lightly caramelised nuts off the heat and set aside to cool
  7. Pre-heat oven to 180°C (356°F) or 160°C (320°F) in a fan assisted oven
  8. Mix eggs and caster sugar and beat until fluffy
  9. Sift flour and baking powder and add to the eggs
  10. Add almond to the eggs
  11. Beat all the ingredients together
  12. Fold in the caramelised nuts into the mixture
  13. Line a baking tray with baking paper and lightly dust with plain flour
  14. Spread and shape the mixture into a log about 20-25cm long
  15. Bake in the oven for 30 minutes (it should be very slightly golden/brown on the top)
  16. Remove the biscuit log from the oven and turn the heat of oven down to 160°C (320°F) or 140°C (285°F) in a fan assisted oven
  17. Cut the log into slices at 1-1.5cm thick pieces and lay the pieces with the inner surface facing up
  18. Return the biscuit pieces into the oven and bake for another 15 minutes
  19. Take the biscuits out of the oven and let it cool completely at room temperature on a wired rack
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