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!
Triple Nut Biscotti
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!
How to Roast Nuts
Place nuts in a single layer on an ungreased baking / cookie sheet. Bake 5 to 8 minutes or until they are golden brown, remove immediately from pan to cool.
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.
They can be made as hard as Cantucci or softer which are than eaten with a cup of tea or coffee.
More Biscotti to try
However you call them or eat them, soft or hard I hope you enjoy these Triple Nut Biscotti. Enjoy!
Triple Nut Biscotti
- 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
- 1 egg
- 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!