Pistachio Biscotti Recipe

For approx. 20 cookies.  

INGREDIENTS

• 30 g butter at room temperature 
• 40 cc of olive oil 
• 100 g sugar 
• 1/2 teaspoon salt 
• 2 eggs 
• 1 teaspoon baking powder 
• 180 g white flour 
• ¾ cup pistachios, peeled and chopped 
• 1 liter of vanilla ice cream 
• 1 cup candied peanuts 

PREPARATION 

For the Biscotti: 

Using a hand mixer, mix the butter at room temperature with the sugar and salt until creamy. Then add the eggs and baking powder and mix again. Fold in the flour. Finally, add the pistachios. 

Let the dough rest in the freezer for 1 hour wrapped in plastic wrap. 

Take out the dough wrapped in plastic wrap and form a thin, elongated rectangle. 

Remove the film and place some baking paper over the tin to prevent it from sticking. 

Bake at 200°C for 20 minutes until golden brown. 

Allow to cool completely (if not it will crack) and cut into slices about 1cm wide using a bread knife. 

Place the slices back on baking paper and bake at 180°C for 20 minutes or until golden brown. 

For the vanilla and candied peanut ice cream: 

In a bowl, put the prepared vanilla ice cream, add 1 cup of candied and chopped peanuts and a generous splash of olive oil. 

Stir well until creamy. Place in the freezer until cool again. 

Serve the ice cream with the warm biscotti! 

Enjoy!!