Description
Italian cantuccini, also known as biscotti, are crunchy twice-baked cookies from Tuscany. Traditionally filled with almonds, here they’re enriched with pistachios for an irresistible nutty twist.
Ingredients
Scale
- 125 g roasted almonds
- 125 g roasted pistachios
- 300 g all-purpose flour
- 180 g caster sugar
- 1 tbsp lemon zest
- 1 tsp baking powder
- ½ tsp fine salt
- 2 large eggs
- 3 tsp honey
- 1 tsp vanilla extract
- 85 g unsalted butter (melted and cooled)
Instructions
- Preheat the oven to 180°C / 350°F (static heat, bottom element).
- Prepare baking trays: line one large tray (or two smaller ones) with parchment paper.
- Combine dry ingredients: in a large bowl, mix flour, sugar, lemon zest, baking powder, and salt.
- Make a well in the centre of the dry mix.
- Add wet ingredients: crack the eggs into the well, then add honey, vanilla, and melted butter.
- Whisk together slowly incorporating the flour mixture.
- Switch to a spoon or hands to finish combining.
- Fold in the nuts: mix in almonds and pistachios, gathering the dough into a ball. The dough will be sticky. Refrigerate for 30 minutes if easier to handle.
- Divide dough into four equal portions.
- Roll into logs: shape each into ~30 cm logs. If nuts poke out, press them back in gently.
- Bake logs for 25 minutes until firm and golden.
- Cool for 10 minutes on the tray.
- Reduce oven to 150°C / 300°F.
- Slice diagonally into ~2 cm pieces while logs are still warm.
- Bake slices again cut side up for 10–15 minutes until crisp.
- Cool on a wire rack and store in an airtight container.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: cookies, biscuits
- Cuisine: italian cuisine
Nutrition
- Serving Size: 1 piece
- Calories: 85 kcal