Biscotti with nuts
10 servings
40 minutes
Biscotti with nuts is a crunchy cookie with Italian roots that is traditionally baked twice to achieve the perfect texture. Its origin traces back to Tuscany, where it served as an ideal accompaniment to a cup of aromatic coffee or dessert wine. In this version, biscotti comes alive with the richness of nuts and dried fruits—pistachios, almonds, and hazelnuts create a rich flavor, while strawberries, apricots, and dates add pleasant sweetness. Lemon zest adds a refreshing citrus accent. These cookies are perfect for morning coffee or a cozy evening with tea; they retain their crunchiness and flavor for a long time. Italian pastries that bring warmth and enjoyment in every bite!
1
Preheat the oven to 180 degrees.
2
Line the baking tray with paper.
3
In a large bowl, mix flour, sugar, and baking powder.
- Wheat flour: 250 g
- Sugar: 250 g
- Baking powder: 1.5 teaspoon
4
Add eggs, mix well, and gather the dough into a ball.
- Chicken egg: 3 pieces
5
Add dried fruits, nuts, and lemon zest.
- Dried strawberries: 50 g
- Dried apricots: 100 g
- Pitted dates: 50 g
- Pistachios: 75 g
- Almond: 50 g
- Hazelnut: 50 g
- Lemon zest: 1 piece
6
Divide the dough into 6 parts, roll into sausages with a diameter of 3 cm, and place them 6 cm apart.
7
Bake for 20-30 minutes until the sausages are browned.
8
Remove them from the oven, let them cool, and slice them into half-centimeter thick pieces.
9
Place on a baking sheet and put in the oven for 8 minutes, then flip and cook for another 10 minutes.