Pistachio-Almond Biscotti

BiscottiCourtesy of Brandy Stumpe, Pastry Chef at The Seven Feathers’ Camas Room

3 tablespoons (43 grams) unsalted butter, softened
1/2 cup, plus 2 tablespoons (125g) sugar
1 1/2 cups plus 2 tablespoons (235g) all purpose flour
1 teaspoon (5g) baking powder
Pinch of salt
Grated zest of 1 lemon
2 large eggs
2/3 cup (60g) slivered almonds
1/3 cup (50g) shelled pistachio nuts
1 tablespoon (6g) anise seeds

Preheat the oven to 350°F. Line a baking sheet with parchment or wax paper.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until combined, about 1 minute. Add the flour, backing powder, salt and lemon zest and beat just until combined. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Add the nuts and anise seeds and mix until combined.

Transfer the dough to a lightly floured work surface and shape it into a 12-inch long log. Transfer the log to the prepared backing sheet with a spatula. Bake for 30 minutes, or until the top is firm to the touch. Allow the log to cool on the baking sheet for 10 minutes. Leave the oven on.

Using a sharp serrated knife, cut the log on the diagonal into 1 inch thick slices. Place the biscotti cut side up on the lined baking sheet and bake for an additional 12 to 14 minutes, or until golden brown and crisp. Cool completely on a wire rack. Store the biscotti in an airtight container in a cool dry place for up to 2 weeks.

This twice-baked Italian cookie is classically crumbly and crunchy and they strike some people as extremely dry. But that’s intentional, they are designed to be dipped into coffee (or milk); some people enjoy them dipped into wine.

Make about 30 biscotti.