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

Ingredients

• 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

Method

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

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

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