Ingredients Jump to Instructions ↓

  1. 1/3 cup(s) whole natural almonds

  2. 1/3 cup(s) shelled pistachios

  3. 1/3 cup(s) walnuts

  4. 1 cup(s) all-purpose flour

  5. 2/3 cup(s) whole wheat flour

  6. 2/3 cup(s) sugar

  7. 1/4 cup(s) toasted wheat germ

  8. 1 1/2 teaspoon(s) baking powder

  9. 1/2 teaspoon(s) ground cinnamon

  10. 1/4 teaspoon(s) salt

  11. 2 large egg whites

  12. 1 large egg

  13. 1/4 cup(s) water

  14. 1/2 teaspoon(s) grated fresh lemon peel

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 degrees F. Grease large cookie sheet; set aside.

  2. In 13-inch by 9-inch metal baking pan, bake nuts until toasted, about 15 minutes, stirring once. Cool in pan on wire rack. Coarsely chop nuts.

  3. In large bowl, stir nuts, flours, sugar, wheat germ, baking powder, cinnamon, and salt. In small bowl, beat egg whites, egg, water, and lemon peel. With wooden spoon, stir egg mixture into nut mixture, then, with floured hand, press dough just until blended.

  4. Divide dough in half. On prepared cookie sheet, with floured hands, shape each half into 9-inch log, placing logs 3 inches apart (dough will be sticky). Bake 35 minutes. Cool logs on cookie sheet on wire rack 30 minutes.

  5. Transfer logs to cutting board. With serrated knife, cut logs crosswise on the diagonal into 1/4-inch-thick slices. Place slices, cut side down, on 2 cookie sheets.

  6. Bake biscotti, on 2 oven racks, 15 minutes, rotating cookie sheets between upper and lower racks halfway through baking. Transfer biscotti to wire racks to cool.

  7. Store in tightly covered container at room temperature up to 3 weeks or in freezer up to 3 months.


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