Triple Nut Biscotti
A crunchy easy to make Triple Nut Biscotti. These delicious Italian cookies are made with walnuts, pistachios and almonds. The perfect Christmas Cookie or why not gift a few!
Now that Christmas is here you can bet Biscotti are everywhere. So needless to say I decided to make the Italian a Cantucci with his favourite nuts.
Walnut, Pistachios and Almonds, of course if you don’t like a certain type of nut you can always replace it with your favourite nut or why not a few chocolate chips!
Recipe Ingredients
- Almonds – skinned
- Pistachios – shelled
- Walnuts
- Eggs – 2 large eggs
- Sugar – granulated or fine sugar
- Flour – all purpose flour
- Salt
- Baking powder
- Honey
- Vanilla
- Lemon – zest of 1/2 a lemon or if you prefer you can use orange zest
How to Roast Nuts
Pre-heat the oven to 350F/180C. Place the nuts in a single layer on an ungreased baking sheet. Bake 5 to 8 minutes or until they are lightly golden brown, remove immediately from the pan to a clean bowl to cool. Do nut leave them on the pan as they will continue to bake as the pan cools.
How to make Biscotti
- In a large bowl beat eggs and sugar for 1 minutes,
- then add the flour, salt, baking powder, honey, vanilla and zest and combine with the dough hook.
- When the dough is almost combined, then add the roasted cooled nuts.
- Then move the dough to a lightly floured flat surface and gently knead.
- Divide the dough into 3 parts and form into 3 logs.
- Approximately 8-10 inches long, place on prepared cookie sheet and brush with beaten egg.
- Bake for approximately 20 minutes.
- Remove from the oven and cut each log into 1/4 inch slices (or slimmer if you wish) on the diagonal, place cut side up on the cookie sheet and bake again for approximately 5-10 minutes or until dry.
- Let cool completely, you can dip them in melted chocolate if you wish or eat plain.
Where are Biscotti from?
Biscotti are from the region of Tuscany. Cantucci, Cantuccini or Biscotti from Prato are one of the biggest and well known sweets in the Tuscan cuisine.
In the region of Lazio and Umbria they are known as Tozzetti. There are a few differences between the two, one being Cantucci are made with dried almonds and are eaten with a glass of Vin Santo.
Whereas Tozzetti can be made with a number of ingredients including hazelnuts, chocolate chips, pistachios or candied fruit.
How to store them
The Biscotti should be stored in an airtight container in a cool dry place. To keep them crisp, place parchment paper between the layers of cookies, this also helps to keep them separated if you wish to dip them in chocolate. Stored properly, they will last up to two weeks.
How to freeze Cantucci
Place the completely cooled biscotti in a freezer safe bag or container and freeze. The will keep for up to 3 months in the freezer. Thaw on the kitchen counter.
They can be made as hard as Cantucci or softer which are then eaten with a cup of tea or coffee.
However you call them or eat them, soft or hard I hope you enjoy these Triple Nut Biscotti. Enjoy!
More Biscotti to try
- Chocolate Almond Biscotti
- Italian Almond Cranberry Biscotti
- Mocha Almond Biscotti
- Italian Homemade Breakfast Biscotti
Triple Nut Biscotti
Ingredients
- 1/3 cup almonds (skinned)
- 1/3 cup pistachios (shelled)
- 1/3 cup walnuts
- 2 large eggs
- 3/4 cup sugar
- 2 cups + 2 tablespoons flour
- 1 pinch salt
- 1 teaspoon baking powder
- 1 1/2 teaspoons honey
- 1 teaspoon vanilla
- zest 1/2 lemon
EGG WASH
- 1 egg
Instructions
- Pre-heat oven to 350F (180C). Line a large baking sheet with parchment paper.
- On a plain cookie sheet place the nuts (break up the walnuts into smaller pieces) in a single layer and roast for 5-8 minutes. Remove from pan and place in a small bowl, let cool.
- In a large bowl beat 2 eggs and the sugar for 1 minute, then add the flour, salt, baking powder, honey, vanilla and zest, with the dough hook attachment mix the dough, when almost combined stir in the nuts.
- Move the dough to a lightly floured flat surface and gently knead into a soft dough.
- Divide into 3 parts and form into 3 logs. Approximately 8-10 inches (20-25cm) long, place on prepared cookie sheet and brush with beaten egg, bake for approximately 20 minutes.
- Remove from the oven and cut each log into 1/4 inch slices on the diagonal, place cut side up on the cookie sheet and bake again for approximately 5-10 minutes or until dry. Let cool completely before serving. Enjoy!
Nutrition
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Why do some biscotti’s have butter and some don’t. Your triple nut biscotti don’t have butter. Is that a typo?
Hi Estelle, no not a typo. Actually authentic Italian Cantucci (biscotti) does not have butter in them. I hope you enjoy these. Take care!
Your recipes are always so good, thanks for sharing! I am not Italian at all, but my cousin in law came here from Italy so I have had some amazing dishes. I have to see if you have a recipe for eggplant lasagna. Anyways, do you suppose it’d be ok to use all walnuts in this recipe? The cost of nuts, like everything now, is through the roof, but black walnuts grow here in MT so that’s what I have. I wouldn’t think it’d change moisture content, would it? Thank you, and again I thank you for sharing so many great recipes!
Hi MJ thanks so much, so glad you enjoy the recipes, and yes all walnuts would be fine to use. I hope you enjoy them.
I have made a lot of biscotti cookies and this recipe is by far the best. Lots of nuts and crunchy.
Thanks so much Susan, glad you like them. Have a great weekend.
I MADE THESE 3/7/21 EXACTLY AS THE RECIPE CALLS, AND TOASTED THEM 7 MIN ON EACH SIDE. THEY WERE VERY GOOD. NICE AND CRUNCHY. BEING FULL BLOODED ITALIAN, LOVING MUCH FLAVOR TO THAT 1 CUP OF NUTS, PERHAPS I WOULD ADD SOME ORANGE, CITRON, OR SOME CANDIED CHERRY, MAYBE ONE, AND UP THE VANILLA 1 TSP. I LL GIVE IT A NINE.
Hi Lucille, thanks glad you enjoyed them. Have a great week.
Once made how long to these keep for?
Hi Carolyn, the must be stored in an airtight container and they will keep up to 2 weeks.
Hi. May i ask what you mean by 1/2 zest lemon? Thanks.
Hi Richel, corrected to read zest of 1/2 lemon. Thanks