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Receta Almond Pistachio Biscotti

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Raciónes: 12


Cost per serving $0.84 view details
  • 3 ounce Semisweet chocolate
  • 1 3/4 c. All-purpose flour, spooned into measuring c. and leveled with the back of a knife
  • 2/3 c. Granulated sugar
  • 1 1/4 tsp Double acting baking pwdr
  • 1/4 tsp Salt
  • 1/2 c. Canned almond paste
  • 3 Tbsp. Chilled unsalted butter, cut into l/2-inch cubes
  • 2 lrg Large eggs plus
  • 1 lrg Egg yolk
  • 1 Tbsp. Vanilla extract
  • 1 c. Lightly roasted whole almonds (see Note)
  • 1 c. Shelled pistachio nuts


  1. YIELD: About 48 biscotti DIFFICULTY:* PREPARATION: 30 min plus baking and cooling times Recipe
  2. Note: To lightly roast almonds, position a rack in the center of the oven and preheat to 350 degrees F. Spread the nuts in a single layer on a baking sheet. Roast for 10 to 15 min, shaking the pan 2 or possibly 3 times during roasting, till the nuts are beginning to color. Transfer the nuts to another baking sheet to stop the cooking process and cold completely. Using a large, sharp knife, cut the nuts into halves.
  3. 1. Position a rack in the center of the oven and preheat to 350 degrees F. Lightly butter and flour an "insulated" cookie sheet.
  4. 2. Using a large, sharp knife, finely chop the chocolate. (Don't use a food processor, it will chop the chocolate too fine.) Scrape the chocolate into a small bowl or possibly c..
  5. 3. In a food processor, using the metal chopping blade, combine the flour, sugar, baking pwdr, and salt. Process in on/off pulses till blended. Add in the almond paste and butter. Process in on/off pulses till the mix forms coarse crumbs.
  6. 4. Scrape the flour mix into a large bowl. Using a rubber spatula stir in the almonds, pistachio nuts and chocolate.
  7. 5. Break the whole Large eggs into a measuring c. with a pouring spout. Add in the egg yolk and beat with a fork, till blended. Remove 2 tsp. of the egg mix and set aside in a small c. to use later as egg wash. Add in the vanilla to the egg mix in the measuring c. and stir till blended.
  8. 6. Make a well in the center of the flour/nut mix. Add in the beaten egg/vanilla mix and using a rubber spatula, stir till the mix starts to clump together. Using your hands, form the mix into a ball.
  9. 7. Scrape the dough out onto a lightly floured work surface and with your hands pat the ball into an 8-inch disk. Cut the disk into 4 equal wedges.
  10. 8. With lightly floured hands, gently roll each quarter into a 12-inch log.
  11. Carefully place the logs on the prepared cookie sheet at least 2 inches apart. Flatten slightly with the heel of your hand to the width of 1 1/4 inches. Lightly brush the logs with the reserved egg wash.
  12. 9. Bake for 25 to 35 min, till the logs start to brown and bounce back when gently pressed with a finger. Set the cookie sheet on a wire rack and cold the logs for 20 min.
  13. 10. Position one rack in the top third and another rack in the bottom third; reduce the oven temperature to 325 degrees F.
  14. 11. With a long metal cake spatula, carefully transfer the logs to a cutting surface. Using a sharp, finely serrated knife, cut the logs on the diagonal into 1/2-inch thick slices. Place the biscotti standing up, 1/2 inch apart on two ungreased "insulated" cookie sheets.
  15. 12. Bake an additional 15 to 25 min, till the biscotti are dry and the sides begin to color slightly. Halfway through baking, switch the positions of the cookie sheets for even browning. Don't overbake.
  16. 13. Cold the biscotti on the cookie sheets for 5 min. Transfer to wire racks and cold completely. Store the biscotti in an airtight tin in a cold, dry place for up to two weeks.


Nutrition Facts

Amount Per Serving %DV
Serving Size 66g
Recipe makes 12 servings
Calories 300  
Calories from Fat 140 47%
Total Fat 16.23g 20%
Saturated Fat 5.24g 21%
Trans Fat 0.0g  
Cholesterol 25mg 8%
Sodium 216mg 9%
Potassium 246mg 7%
Total Carbs 35.41g 9%
Dietary Fiber 3.6g 12%
Sugars 15.75g 11%
Protein 6.85g 11%
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