These crispy cookies are endlessly versatile. Don’t like pistachios and almonds? Use dried apricots and dried cranberries, or white chocolate and macadamia nuts, or lemon zest and lemon extract instead of vanilla, or walnuts and raisins, or…..
My little baking buddy helped me whip up these cookies in record time yesterday.
1 stick of butter, at room temperature
1 cup of sugar
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
Pinch of salt
1/3 cup of pistachios, shelled and chopped
1/3 cup of sliced of almonds
Preheat oven to 300 F. In a mixing bowl, combine the butter and sugar, beating together until light and fluffy. Beat the eggs in 1 at a time, scraping the bowl down occasionally. Add the vanilla.
Gently mix in the flour, baking powder, and salt. Once the dry ingredients are incorporated, fold in the nuts.
Divide the dough in half and roll the dough into 2 logs. The logs should be the length of the sheet pan and about the three inches wide. Transfer to a sheet pan and place at least 4 inches apart. Bake for 30 minutes.
Remove from the oven and let cool for 10 minutes. Transfer logs to a cutting board and slice on the bias about 3/4 inch thick. Lay the biscotti on the sheet pan, cut side down. Return to the oven for another 7 minutes. Flip the biscotti over and bake for another 7 minutes. Cool completely on a rack.
Source: Adapted slightly from Food Network