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Place each log on a cutting board. With a serrated knife, slice each log into 1 cm biscotti. Transfer the biscotti back onto the baking sheets and continue baking for 30 minutes, flipping halfway.
Transfer to a wire rack and let cool before serving.
If you are trying all 3 variations, divide the dough into 3. Kneed in 2/3 cup of almonds in the first dough; 1/3 cup each pistachios and cranberries in the second; and 1/3 cup each hazelnuts and chocolate chips in the third piece of dough.
Notes
1-2 tsps. of vanilla extract may also be added to the dough for extra flavor.
The dough is very sticky. Slightly damp hands as well as a bench scraper will help handle the dough in order to shape into logs.
Please note that baking time may vary slightly according to your oven. Bake until golden brown both on top and underneath.
Since biscotti are twice baked they have no moisture left in them. Therefore they can be stored at room temperature in a cool dry place for 2 weeks.
They can also be frozen well sealed in plastic wrap for months.
Please note that the nutritional information is not necessarily accurate as it may vary according to the ingredients you choose to add to your biscotti.
Nutrition
Calories: 127kcal |
Carbohydrates: 14g |
Protein: 3g |
Fat: 7g |
Saturated Fat: 3g |
Polyunsaturated Fat: 1g |