Pistachio, almond and cashew nuts Biscotti - by Teo Choong Eng Cindy


• 2/3 cup blanched whole almonds, toasted and coarsely chopped

• ½ cup unsalted pistachios kernels, toasted and coarsely chopped
• 2/3 cup caster sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 ¾ cup flour
• finely grated zest of 1 lemon


To toast almonds and pistachios – preheat oven to 180C. Toast for 8-10 minutes or until lightly browned and fragrant. Let cool and coarsely chop. Set aside. The flavour of the nuts intensifies when toasted.

Beat sugar and eggs with electric mixer in a bowl until thick and pale, around 4-5 minutes. Then beat in the vanilla extract and lemon zest.

In a separate bowl, shift together the flour, baking powder and salt. Add to the egg mixture and mix until combined. Fold in the almonds and pistachios.

On a lightly floured surface, turn out the dough and lightly knead until dough is smooth. Divide the mixture in half and form into two logs by rolling the roll into a cylinder shape and then patting it down (flour your hands as you shape the logs as the dough can be sticky). Transfer the logs onto a baking sheet lined with greaseproof paper.

Bake for 20-25 minutes at 180C until light brown and firm to touch. Remove from oven and let cool for 10 minutes.

Transfer the logs to a cutting board and cut into 1.5cm slices. Reduce the oven to 160C. Place the biscotti back on the baking sheet and bake for a second time to draw out the moisture to produce a toasted, crisp and dry biscuit. Bake for 7-10 minutes, then turn slices over and bake for another 7-10 minutes.

The amount of time for the second baking depends on how you like your biscotti, the longer you bake more crispy

Fiona Lau

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