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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 8 |
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In Italy, a cup of espresso or cappuccino just wouldn't be complete without biscotti. Ingredients:
3 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1/4 teaspoon salt |
3 large eggs |
1 cup sugar |
1/4 cup butter or 1/4 cup margarine, melted |
1/4 cup vegetable oil |
1 teaspoon vanilla extract |
1/2 teaspoon almond extract |
1/2 teaspoon grated lemon, rind of |
1 cup shelled pistachios, chopped |
Directions:
1. Heat oven to 325 degrees.
2. Position rack in center of oven.
3. Combine flour, baking powder and salt in a medium bowl and set aside.
4. Whisk eggs, sugar, butter, oil, vanilla and almond extracts and lemon peel in a large bowl.
5. Gradually stir in dry ingredients until smooth.
6. Stir in nuts.
7. Form dough into a 15x4 1/2-inch log or prepared sheet.
8. Bake 30 minutes until edges are lightly browned and toothpick inserted comes out clean.
9. Cool for 15 minutes.
10. Keep oven on.
11. With serrated knife, cut log on angle into 18 1/2” thick slices.
12. Lay slices flat on cookie sheet and bake until bottom of cookie turn golden about 10-12 minutes.
13. Turn cookies over and bake 10-12 minutes more.
14. Cool cookies on wire racks.
15. Note: if you can't find pistachio, you can substitute almonds.
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