Biscotti di Noci Misti (Mixed Nut Biscotti)

March 3, 2013Posted in:

Biscotti di Noci Misti
Mixed Nut Biscotti
(makes 40 cookies)

½ cup sweet butter
1 ¾ cups flour
¾ cup sugar
½ teaspoon baking powder
2 medium eggs, lightly beaten, plus 1 egg beaten with 1 tablespoon water
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon vanilla extract
½ cup toasted almonds
¼ teaspoon almond extract
½ cup toasted hazelnuts
Grated zest of ½ lemon
½ cup toasted pistachios
Grated zest of ½ orange

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.  In a large mixing bowl, cream together the butter and sugar.  Add the 2 eggs and mix well.  Add the vanilla and almond extracts and continue mixing.  Mix in the lemon and orange zests.
In a separate bowl, combine the flour, baking powder, baking soda, and salt.  Add this to the sugar-egg mixture and blend thoroughly.  Add the toasted nuts and blend thoroughly.
Divide the dough into 2 parts. Wet your hands and form each portion into a 12-inch log.  Place the logs on the baking sheet and bake for 20 to 25 minutes, or until the logs are golden brown.  Remove them from the oven and brush them with the egg wash.  Return the logs to the oven for 5 minutes more, then remove and cool the biscotti for 10 minutes.
Reduce the oven temperature to 250 degrees.  With a long metal spatula, remove the logs to a cutting board.  Use a long sharp knife to cut the logs in 1-inch thick slices.  Stand the cookies up on the baking sheet, and bake for another 15 minutes.  Cook on wire racks.  Store in airtight container.