Ingredients and Weight:
- All-purpose flour: 270g (2 cups)
- Granulated sugar: 150g (3/4 cup)
- Baking powder: 1 teaspoon
- Salt: 1/4 teaspoon
- Butter: 113g (1/2 cup), softened
- Large eggs: 2
- Vanilla extract: 1 teaspoon
- Almond extract: 1/2 teaspoon
- Sliced almonds: 1/2 cup
- Coarsely chopped pistachios: 1/4 cup
Preparation Time:
20 minutes
Cooking Time:
40-45 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease a baking sheet.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- In another medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, vanilla extract, and almond extract.
- Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the almonds and pistachios.
- Divide the dough in half and shape into two 12-inch logs. Place on the prepared baking sheet.
- Bake for 25 minutes, or until the edges are golden brown.
- Remove from the oven and let cool for 10 minutes on a wire rack.
- Reduce oven temperature to 250°F (120°C).
- Slice the logs into diagonals, about 1-inch thick. Place the slices on the baking sheet and bake for 15-20 minutes longer, or until crispy and lightly browned.
- Cool completely on a wire rack.
Nutritional Information (per cookie):
- Calories: 200
- Fat: 10g
- Cholesterol: 50mg
- Sodium: 120mg
- Carbohydrates: 25g
- Protein: 4g
Dish Characteristics:
- Crispy exterior and chewy interior
- Sweet and nutty flavor
- Perfect for dipping in coffee or tea
User Comments:
- "These cookies were amazing! They were so easy to make and turned out perfectly."
- "These are the best biscotti I've ever tasted. The combination of almonds and pistachios is delicious."
- "I love that these cookies are not too sweet. They're the perfect afternoon snack."
Special Precautions and Tips:
- To make sure the cookies are crispy, cut them into thin slices and bake them until they're golden brown.
- Store the cookies in an airtight container at room temperature for up to 3 days.
