No biscotti is right without nuts. All the flavors are cohesive, but every bite is equally as exciting and offers something slightly different, a texture change and a nuance. The nut flavors melding with the butter make it such a good cookie.
Three-Nut Biscotti
AlmondPecanWalnut
Holiday & Special Occasion
Breakfast / BrunchSnack
Vegetarian
prep
15
minscook
60
minsmake
20
servings1/4 cup
(1/2 stick) unsalted butter, softened
1 tablespoon
lemon zest
3/4 cup
sugar
2
eggs
1-2/3 cups
flour
1 teaspoon
baking powder
1/2 teaspoon
kosher salt
2/3 cup
Fisher® Whole Almonds, coarsely chopped, divided
1/3 cup
Fisher® Pecan Halves, coarsely chopped
1/3 cup
Fisher® Walnuts Halves & Pieces, coarsely chopped
1 cup
chocolate chips
Food Safety Instruction
DIRECTIONS
- Heat oven to 350ºF. Beat butter, lemon zest and sugar in large bowl with electric mixer on medium speed until combined. Add eggs; beat until well blended and mixture is light and fluffy. Gently stir in flour, baking powder and salt. Reserve half the Fisher® Almonds for garnish. Stir in all remaining nuts.
- Shape dough into 12x3-inch log on lightly floured surface. Place on greased or parchment paper-lined baking sheet.
- Bake 22-25 minutes or until lightly browned and firm. Transfer dough to wire rack and cool 15 minutes. Reduce oven to 325°F. Use serrated knife to cut dough into 20 slices. Arrange cookies, cut-sides up, on baking sheet. Bake 25-30 minutes, flipping cookies halfway through, or until browned and dry. Cool completely on wire rack.
- Microwave chocolate chips in small bowl on HIGH 30 seconds; stir. Microwave in 15-second intervals, stirring until chocolate is completely melted. Dip one end of each biscotti in chocolate then sprinkle with reserved nuts. Let stand until chocolate is firm.
Tips
Dunk biscotti in coffee or serve with ice cream.
