hazelnut and pistachio biscotti recipeOctober 20, 2015
Cantuccini is the perfectly crispy classic Tuscan biscotti that you’ve probably enjoyed in an Italian deli (or even homemade by your Nonna if you’re lucky!).
The word biscotti is derived from Medieval Latin, and literally means “twice-cooked”. That might sound like this hazelnut and pistachio biscotti recipe is hard work, but actually it couldn’t be easier!
This recipe is a wonderful mix of sweetness and savoury flavours, and the whole nuts feel very special indeed. One slice served with coffee is perfectly sufficient, but we found these herby biscotti to be very moreish- so be prepared to eat more than one! The quality of the ingredients will really shine through in this recipe, so be sure to grab some high quality vanilla and Grana Padano. This recipe uses pistachios and hazelnuts, but you could use any nuts you like – almonds in particular are a delicious traditional option (we’ll be saving that for Christmas).
Italian Cantuccini recipe
- 100g plain flour
- 75g caster sugar
- ¼ tsp baking powder
- 1 egg, beaten
- Few drops vanilla extract or 1 vanilla bean pod, seeds removed
- 1 tsp fresh rosemary, chopped
- 25g Grana Padano, grated
- 25g shelled pistachio nuts
- 50g whole unblanched hazelnuts
- Preheat the oven to 200°C / 180°C fan forced.
- Put the flour, sugar and baking powder in a large bowl. Make a well in the centre and stir in the beaten egg, vanilla, rosemary, Grana Padano cheese and nuts until you have a soft dough.
- Shape into a long oval and bake on a baking sheet for 20-25 minutes until the top is golden. Set aside to cool slightly.
- Using a serrated knife, cut it diagonally into 1cm thick slices. Arrange on the baking sheet and return to the oven for 5- 8 minutes, until the pieces are crisp and golden.
To enjoy your hazelnut and pistachio biscotti like a real Italian, serve with a fresh hot espresso (or try cold drip coffee with a shot of Vin Santo for a sweeter, more indulgent brew).