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Triple Nut Biscotti

A crunchy easy to make Triple Nut Biscotti.  Made with walnuts, pistachios and almonds. The perfect Christmas Cookie or why not gift a few! 
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: cookies
Cuisine: Italian
Keyword: Biscotti with nuts, Italian Almond Biscotti
Servings: 45 cookies
Calories: 55kcal
Author: Rosemary Molloy / An Italian in my Kitchen


  • 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!


Calories: 55kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Cholesterol: 11mg | Sodium: 5mg | Potassium: 39mg | Sugar: 3g | Vitamin A: 20IU | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 0.4mg