Behind the Recipes
Almond-Pistachio Biscotti by Divya Gugnani
INGREDIENTS:
3/4 cup pistachios
3/4 cup chopped almonds
1/2 cup vegetable oil
3 eggs
1 cup sugar
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon anise extract
powdered sugar
PREPARATION:
1. Preheat the oven to 375 degrees.
2. Chop almonds and then lay both almonds and pistachios on a cookie sheet and bake for 10 minutes to lightly toast.
3. Beat together the oil, eggs, sugar and anise extract until thoroughly blended. Combine the flour and baking powder, stir into the egg mixture to form heavy dough.
4. Divide dough into two log shaped pieces about 10-12 inches long and 1/2 to 1 inch thick. Place roll onto the greased cookie sheet.
5. Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack.
6. Let cookies cool for 10 minutes. Slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet.
7. Bake for 6 to 10 minutes more on each side. Slices should be lightly toasted.
8. Sprinkle with powdered sugar.
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