Clem's Pistachio Biscotti

 

In Italian, biscotti means "twice baked". Indeed these biscuits are placed in the oven twice during their making. This dry hard biscuit has many variations depending on the ingredients used. When almonds are predominant as baked in Prata, (in Tuscany, northern Italy), the biscotti is known as cantucci. Biscotti traditionally are eaten (dipped in) with vin santo (a wine). Away from Italy, biscotti are often served with coffee. 

I decided to make my first batch of biscotti with both almonds and pistachios. You can too. Here's how:
 

INGREDIENTS

• 240 g plain flour.
   

• 100 g sugar (add up to 50 g more if you have a sweet tooth).
   

• 25 g almond meal/flour.
   

• 50 g butter (softened).
  Do not add butter (or any other fat) if you want the traditional hard biscuit.
  Butter encourages a more crumbly texture to the biscuit (I added butter in this my first try).
   

• 1/2 cup of pistachio nuts (shelled).
   

• 5 g baking powder.
   

• 1 g salt (none if you use salted butter).
   

• 2 large eggs.
   

• Optional: A teaspoon of vanilla extract.
  
   

METHOD

• Pre-heat your oven to 180°C.
   

• In a mixing bowl, combine the dry ingredients and mix.
   

• Add the eggs and mix further (use hands or a mixing machine).
   

• Add the butter and mix further.
   

• Add the pistachios and mix further.
   

• Divide the batter into two and form two logs.
   

• Place logs in oiled (or baking paper lined) baking pan.
   

• Bake for 30 minutes until golden brown.
  The logs should have cracks in them when done.
   

• Remove from oven and let the logs cool down  on a wire rack.
  Reduce the oven temp to 160°C.
   

• Slice the logs into a slices of a thickness to your liking (a serrated knife works best).
  Note that if the texture has come out crumbly, it will be difficult to get nice intact slices when cutting.
   

• Place the slices singly onto a baking pan and re-bake at the lower temperature for another 30 minutes.
  (or for as long as needed to achieve the degree of hardness that you desire in your biscotti - let them cool before testing hardness).
   

Clem's Pistachio Biscotti
 

03 August 2024

www.clemkuek.com
 

Created by Clem Kuek