I had some pistachios in the freezer that I needed to use up and I developed this recipe. I think it came out quite nicely, not too sweet. Hazelnuts or almonds can be substituted for the pistachios (make sure to toast them first). Let me know what you think!
In small bowl, dissolve espresso powder in 1/3 cup water.
05Add eggs and olive oil and beat with a whisk until well-combined.
06Pour wet ingredients into dry, add pistachios and (yes, I do this by hand) start mixing the flour gently into the liquids until all the ingredients have been incorporated and you have a malleable dough.
07If the dough is a bit sticky, sprinkle over 1 tablespoonful of flour and turn dough into the flour to coat.
08Knead the flour in.
09The dough should now be malleable without being sticky.
10If it is still sticky, repeat with another tablespoonful of flour.
11Cut dough into 3 equal pieces and shape into logs that are about 12 inches long and 2 ½ inches wide (every person’s logs are slightly different – they will spread while baking so have a good distance between them).
12Bake for 30 minutes.
13The biscotti will have risen only slightly, spread out some, and have a cracked surface.
14Cool completely.
15Preheat oven to 300 degrees F.
16With a serrated bread knife and a straight, downwards motion, cut biscotti at just under ½ inch intervals on the diagonal.
17(this will leave you with 6 not-so-nice-looking end pieces that you can munch on there and then) Place the pieces, cut side down, back in the baking pan.
18Not all the pieces may fit, in which case you’ll have to bake a second pan's worth after the first.
19Staggering two pans is not suggested unless you have a convection oven and can use that feature to make sure there is even heat distributed within the oven.