Pistachio and Almond Biscotti
As I was browsing the Italian Home baking book, biscotti’s captured my attention. Biscotti in Italian means double baked. Since they are baked twice, which removes most of the moisture, so they can be stored for long period. They go beautifully paired with hot cup of coffee.
I had never tasted biscotti before so I was up for the challenge. You would have figured by now, I can never follow a recipe to “T”, I always like to add my little twist to it. With this one, I had reduce the amount of suagr and nuts as well. I made one batch with hard texture which is perfect biscotti and another batch with soft texture (You can achieve this by reducing the baking time during the second bake.) just to see how they taste with different textures.
Here is the picture of my Pistachio and Almond Biscotti
Considering this was my first attempt I was happy with the result, but there is still room for improvement. It tasted great with a subtle orange aroma coming through it and the crunchy nuts to bite on. It was so wonderful to look at the bright green colour of shelled pistchios all over the biscotti’s.