Biscotti are typical Italian cookies with various ingredients; in this recipe, we prepare them with almonds and coffee, which are my family's favorites.
Prepare a baking sheet for cookies with parchment paper.
Place the almonds and pistachios on a baking sheet, each in their own. Put in the oven for approximately 5 minutes.
Put the almonds and pistachios in a food processor until finely chopped.
Grind the coffee beans.
In a bowl, mix the flour, baking powder, and salt. Incorporate the cubed butter until it resembles crumbs.
Add the pistachios, almonds, ground coffee beans, sugar, eggs, and coffee. Mix well.
Divide the dough into three equal mounds placing them on the baking sheet. Flatten them slightly and sprinkle with cocoa powder.
Bake for 30 minutes or until lightly golden and remove from the oven. Allow to cool for 5 minutes.
With a bread knife, cut pieces in the shape of biscotti and place on the baking sheet. Bake for 15 minutes or until golden. Remove from the oven and allow to cool.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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