Description
These homemade pistachio and hazelnut biscotti are perfect for dunking in your morning cappuccino, offering a delightful crunch and nutty goodness.
Ingredients
Units
Scale
- 100 g plain flour
- 75 g golden caster sugar
- 1/4 tsp baking powder
- 1 medium egg, beaten
- Few drops of vanilla extract
- 1 tsp chopped fresh rosemary
- 25 g Grana Padano, grated
- 25 g shelled pistachio nuts
- 25 g shelled hazelnuts
Instructions
- Preheat the oven to 200°C (fan 180°C/gas 6) and line a baking tray with baking paper.
- In a bowl, mix together the flour, sugar, and baking powder.
- Make a small well in the center of the dry mixture and add the beaten egg and vanilla extract.
- Mix until the dough starts to come together, then add the rosemary, Grana Padano, pistachio nuts, and hazelnuts.
- Combine the ingredients until you have a sticky dough.
- Shape the dough into a log about 4 cm wide and place it on the prepared baking tray.
- Bake in the preheated oven for 20-25 minutes until lightly golden.
- Remove from the oven and allow to cool slightly.
- Once cool enough to handle, slice the log diagonally into 1 cm thick slices.
- Place the slices back on the baking tray, cut side up, and return to the oven.
- Bake for another 10-15 minutes until the biscotti are dry and crisp.
- Allow to cool completely on a wire rack before serving.
Notes
Store biscotti in an airtight container to maintain their crispness. These biscotti are perfect for dunking in coffee or tea. You can substitute Grana Padano with Parmesan if preferred. Adjust the nut quantities to taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotti
- Calories: 120
- Sugar: 8
- Sodium: 50
- Fat: 5
- Carbohydrates: 18
- Fiber: 1
- Protein: 3
- Cholesterol: 20