In this post:

Recipe of Biscotti Cookies
List of Ingredients
Instruction

biscotti cookies serving on marble plate

Just three main ingredients and nuts (all of these are in a photo below), whisk and bowl. So this recipe works well during camping time and its product is a good snack too. Needless to say, this recipe is also more than good for The Cookie Calendar!

I always use different mixture of nuts. Sometimes they could be almond, cashew and walnut, sometimes the cashew nut is replaced with a pecan, and pistachio is added to the whole mixture. So test it by yourself.

This recipe is so simple that I’ve decided not to take detailed step-by-step photos.

Biscotti Cookies

cookie calendar, day 7

Ingredients

100 g white sugar
200 g all purpose flour
3 eggs
200 g nuts: almond, cashew, wallnuts, pecan, pistachio

20 g brown sugar, 20 g crushed pistachio for sprinkling

Method

1. Preheat oven into 175 °C.
2. Whisk well eggs and white sugar.
3. Add flour and mix until well incorporated. At the end of this stage it would be better to knead the dough with your hands in culinary gloves
4. Add nuts and mix them thoroughly into the dough.
5. Line a baking sheet with baking paper. Put the dough on paper, with wet hands form an oblong loaf out of it.
6. Sprinkle the top with the crushed pistachio and brown sugar mixture and press the topping into the dough.
7. Bake 30 minutes then cool the loaf completely.
8. Cut the loaf into pieces 8 mm thick, put on a baking sheet and dry in the oven for 10 minutes at the same temperature of 175 °C. Then turn the pieces over and dry for another 10 minutes.
9. Cool completely. Store biscotti in a tightly sealed tin or use a gift box for the Cookie Calendar.

Print Recipe