Pistachio and Almond Biscotti

Hello Dear Friends,

We are almost at the end of a tiring week. Of course, the week never ends for me. While I continue my work during the week, I am at school at 09:00 in the morning and 18:00 in the evening on the weekends. Last week, after the cookie techniques, we moved on to the tarts. In between, we prepared bagels and pastries. It was better for me than I thought. Even though I always try at home, learning the right techniques at the business school improves people a lot.

This week we will have our first test in the kitchen. Let's see how it goes :)

The new topic of My Days with Usla was biscotti. I tried it at home a long time ago. You can find the recipe here. I think the recipe we prepared at school turned out to be perfect.

Biscotti; The origin of the word means twice cooked. Hundreds of years ago, the oven-drying method was used to store food. The food, which is dehumidified by cooking, is preferred because it can last longer. One of the classic recipes from that period to this time is biscotti. For the last week, whenever I make coffee, we take 1-2 slices with it :)

Meanwhile, Summer Elective Programs, which will run throughout July, are starting at USLA. The first week is Tart and Quiche special. Each program will last 5 days.

Love…

Ingredients for Pistachio and Almond Biscotti Recipe

• 2 medium eggs (120 g)
• 1 cup of granulated sugar (125 g)
• 2 cups of flour (235 g)
• 2,5 tablespoons of butter (40 g)
• half a pack of baking powder (5 g)
• 1 cup of almonds and whole pistachios (130 g)
• 2 teaspoon lemon zest

How to Make Pistachio and Almond Biscotti Recipe?

1. Beat the cubed butter and granulated sugar at high speed until creamy. Add the eggs one by one, reducing the speed.
2. Sift the flour and baking powder together.
3. When the eggs are completely mixed, add half of the flour mixture first and mix from the bottom up. When it starts to come together a little, add the rest to the dough and take it to the kitchen counter.
4. Add the nuts and lemon peel to the dough and gradually add the remaining flour mixture, kneading.
5. When all the flour is mixed into the biscotti dough, divide the dough into two equal parts.
6. Roll the two pieces of dough you have divided into the size of the tray you will use.
7. Place the dough on a lightly greased baking tray.
8. Bake in a preheated oven at 180 degrees for 35-40 minutes.
9. Remove the biscotti from the oven and let it cool. When it comes to room temperature, slice it and place it back on the tray with the sliced ​​side up.
10. Bake for another 180 minutes at 10 degrees.