Holiday Treats - Part II : Pistachio Almond Biscotti

Ingredients:

3 tablespoons unsalted butter, softened
1/2 cup plus 2 tablespoons sugar
1 1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
Pinch salt
1 lemon zest
2 large eggs
2/3 cups slivered almonds
1/3 cup shelled pistachio nuts
1/4 tsp anise extract or 1 tbsp anise seeds

Method:

Preheat the oven to 350 degrees. Line a baking sheet with parchment. Beat the butter and sugar on medium speed until combined, about 1 minute. Add the flour, baking powder, salt and lemon zest and beat just until combined. Add the eggs 1 at a time, beating well. Add the anise extract and mix until combined. Add the nuts and mix with a spatula. Transfer the dough to a lightly floured work surface and shape it into a 12-inch-long log. Transfer the log to the prepared baking sheet and bake for 25 minutes or until pale golden brown. Cool for about 30 minutes.



Using a serrated knife, cut the log on the diagonal into 1/2 -inch-thick slices. Place the biscotti cut side up on the lined baking sheet and bake for an additional 14 to 15 minutes, or until golden brown and crisp. Cool completely on a wire rack. Store the biscotti in an airtight container.

Makes 30 cookies