Almond & Pistachio Biscotti

Let me admit to you, right off the bat, that I am a Biscotti novice.

Up until now, I had never cooked, nor even thought about cooking Biscotti.  I wasn't even sure I liked them!

But as you do on a rainy day, you break out your recipe book (or in this case, scour the Internet), raid your pantry and crank the oven.  So why Biscotti?  Why not!

Admittedly, I had some minor issues along the way, and they turned out looking like a Biscotti goddess had a serious run in with an ugly tree, but boy did they taste Deee-Lish!

Biscotti Use:

Biscotti Do:

(Rolling the logs was a little more finicky then I expected and they ended up to long and not thick enough)

From here on in I don't have photos.  I was concentrating so much so that my eyes could cut through sheet metal like lasers! Anyhoo...

5. Once cool, preheat oven to 160 degrees.  Using a serrated knife, thinly slice the logs and place flat down on a baking tray. (this was a little difficult because my log was still a little soft inside, I would suggest cooking the log in step 4 for another 5 minutes)

6. Bake for a further 5 minutes or so.  Be careful not to over bake as the Biscotti will become hard.

Devour!

As an aside, it's not all doom and sugary gloom with this biscuit; almonds & pistachios are a good source of protein, rich in dietary fibre, B vitamins, essential minerals & mono-unsaturated fats.  

With all sugary foods remember, consume in moderation.

For the original recipe click here