Pistachio and Cashew Biscotti
Homemade Crispy Pistachio Cashew Biscotti Recipe
I’ve been prepping nuts stored in my freezer, and after toasting them to a lovely golden brown, I decided to make some biscotti generously filled with pistachios and cashews. The finished biscotti were wonderfully nutty and had a delightful crunch that wasn’t too hard. I think a zesty lemon glaze would be a fantastic addition, or perhaps a handful of tart cranberries for a burst of flavor! Let’s bake some together!
Ingredients
- 30g unsalted butter, softened
- 60g organic sugar
- 1 tsp vanilla extract
- 1 egg
- 80g organic all-purpose flour
- 30g almond flour
- 1/2 tsp baking powder
- Pinch of salt
- 40g roasted pistachios
- 40g roasted cashews
Cooking Instructions
Step 1
In a mixing bowl, cream the softened butter until smooth. Add the organic sugar and pinch of salt, and mix well until combined. Gradually add the egg, a little at a time, whisking continuously until the mixture is light and fluffy. Ensure each addition of egg is fully incorporated before adding more.
Step 2
Stir in the vanilla extract until well blended. Sift the organic all-purpose flour, almond flour, and baking powder directly into the bowl. Gently fold these dry ingredients into the wet mixture using a spatula until just combined. Be careful not to overmix, as this can result in tough biscotti.
Step 3
Once the dry ingredients are mostly incorporated, add the roasted pistachios and roasted cashews. Mix gently with the spatula until they are evenly distributed throughout the dough, forming a cohesive mass. If the dough is too sticky to handle, wrap it in plastic wrap and refrigerate for 15-30 minutes until firm enough to shape.
Step 4
When the dough is firm enough to handle, wear a plastic glove and shape it into a flattened log on a baking sheet lined with parchment paper. Aim for a rectangular shape. Bake in a preheated oven at 170-180°C (338-356°F) for 15-20 minutes, or until lightly golden brown.
Step 5
Remove the biscotti log from the oven and let it cool on the baking sheet until it’s warm enough to handle but not completely cold. Cutting the biscotti while it’s still hot will cause it to crumble and break apart.
Step 6
Once the biscotti log has cooled to a warm temperature, use a serrated knife (like a bread knife) to carefully slice it into cookies of your desired thickness. Place the sliced biscotti back onto the parchment-lined baking sheet, cut sides down, ensuring they have a little space between them.
Step 7
Return the baking sheet to the oven, reducing the temperature to 150-160°C (302-320°F). Bake for another 15-20 minutes, flipping the biscotti halfway through, until they are golden brown on both sides and feel dry to the touch. Once baked, transfer the biscotti to a wire rack to cool completely. Enjoy your crunchy homemade biscotti!
