Gigi Biscotti


 
At Gigi Trattoria we received constant praise for our biscotti, which are flavorful and crunchy but not tooth-breakers. The are wonderful dipped in coffee, cappucino, or a sweet wine such as Vin Santo.

Makes about
36 cookies

• 2-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 1/2 cup chopped almonds
• 1/2 cup pistachio nuts
• 1 cup sugar
• 1/4 cup (1/2 stick) butter, softened
• Grated zest of 1 lemon
• 4 large eggs

1. Preheat oven to 350 degrees F. Grease and flour two baking sheets or line them with parchment paper, and set aside.

2. In a medium size bowl, sift together the flour, baking powder and salt. Stir in the almonds and pistachio nuts.

3. Place the sugar and butter in another bowl and beat with an electric mixer until pale and creamy. Alternately, beat on medium speed in the work bowl of a standing mixer. With the mixer running, add the lemon zest and the eggs, one by one, until smooth. Reduce the mixing speed to low and beat in the dry ingredients until just incorporated.

4. Scoop one quarter of the dough out onto one of the prepared baking sheets. Shape the dough into a log about 10 inches long x 2 inches wide x 3/4 inches thick. Repeat this procedure with the other three quarters of the dough. Place two logs 2 inches apart on each prepared baking sheet.

5. Bake until the logs are light golden brown and firm to the touch, about 25 minutes. Remove from the oven and allow to cool slightly on the baking sheets.

6. Reduce the oven temperature to 325 degrees F.

7. Life each log off of the baking sheet and transfer to a cutting board. Use a serrated knife to cut each log on the bias at 1-inch intervals. Lay the cookies, cut side down, on the baking sheets.

8. Return the biscotti to the oven and bake until lightly browned and dry, about 5 minutes. Turn them over and continue baking until lightly brown on the other side, about 5 minutes. Transfer to a wire rack to cool completely. Store in an airtight container for up to 1 week or the freezer for up to 1 month.