Triple Nut Biscotti
A crunchy easy to make Triple Nut Biscotti. These delicious Italian cookies are made with walnuts, pistachios and almonds. Walnut, Pistachios and Almonds, of course if you don’t like a certain type of nut you can always replace it with your favourite nut or why not a few chocolate chips! Biscotti are from the region of Tuscany. Cantucci, Cantuccini or Biscotti from Prato are one of the biggest and well known sweets in the Tuscan cuisine.
In the region of Lazio and Umbria they are known as Tozzetti. There are a few differences between the two, one being Cantucci are made with dried almonds and are eaten with a glass of Vin Santo.
Whereas Tozzetti can be made with a number of ingredients including hazelnuts, chocolate chips, pistachios or candied fruit. The Biscotti should be stored in an airtight container in a cool dry place. To keep them crisp, place parchment paper between the layers of cookies, this also helps to keep them separated if you wish to dip them in chocolate. Stored properly, they will last up to two weeks. They can be made as hard as Cantucci or softer which are then eaten with a cup of tea or coffee.
Ingredients:
- 1/3 cup almonds (skinned)
- 1/3 cup pistachios (shelled)
- 1/3 cup walnuts
- 2 large eggs
- 3/4 cup sugar
- 2 cups + 2 tablespoons flour
- 1 pinch salt
- 1 teaspoon baking powder
- 1 1/2 teaspoons honey
- 1 teaspoon vanilla
- zest 1/2 lemon
EGG WASH
- 1 egg