Biscotti Mandorle e Pistacchio (Pistachio and Almond Biscuits)
Biscotti Mandorle e Pistacchio (Pistachio and Almond Biscuits) is a traditional Italian recipe for a classic celebratory biscuit (cookie) of a butter, sugar, egg yolk, flour and nut dough that is cut into different shapes depending on the occasion being celebrated. The full recipe is presented here and I hope you enjoy this classic Italian version of: Pistachio and Almond Biscuits (Biscotti Mandorle e Pistacchio).
prep time
20 minutes
cook time
10 minutes
Total Time:
30 minutes
Makes:
18
Rating: 
Tags : Baking RecipesItaly Recipes
These are classic Italian celebratory biscuits (cookies). Ordinarily they are cut into rounds, but, for Valentine's day you can cut into hearts, for Easter into eggs or rabbits and for
Christmas into trees.
Ingredients:
225g butter, softened
140g sugar
1 egg yolk, lightly beaten
225g plain flour
pinch of salt
60g ground
almonds
60g unsalted pistachio nuts, finely chopped
Method:
Cream together the butter and sugar until light and fluffy. Add the egg yolks and mix thoroughly to combine. Sift together the flour and sugar into the bowl then add the ground almonds and stir until combined. Bring the mixture together as a dough, shape into a ball then cover in clingfilm (plastic wrap) and set aside to chill for at least 40 minutes.
After this time, unwrap the dough, divide into two pieces and place each piece between two sheets of baking parchment then roll out to about 3mm thick. Scatter half the pistachio nuts over each piece of dough then roll lightly with a rolling pin to press the nuts into the surface.
Use a pastry cutter to cut out the dough (use an appropriate cutter for the occasion you wish to serve them for). Transfer to a baking tray then place in an oven pre-heated to 180°C and bake for about 10 minutes, or until golden brown around the edges.
Transfer the biscotti to a wire rack to cool completely before serving.
Find more Christmas Recipes Here and more Valentine's day Recipes Here and more Easter Recipes Here.