Camp Herron: Mixed Nuts Biscotti

My Ninang Vangie is the one who inspired me to pursue baking (not as a profession, but as a hobby). Except for her last trip, she always brings us some of her yummy nutty biscotti and I just absolutely love it. Well, today I gave it a try using a recipe that I got off www.joyofbaking.com website. Next week, I will try the recipe that she has and compare the difference.

For the biscotti –

50 grams roasted almonds
25 grams roasted macadamia nuts
75 grams pistassio nuts
1 tsp baking powder
2 cups flour
3/4 cup granulated white sugar
3 large eggs
1/2 tsp vanilla extract

To make the biscotti –

Preheat oven to 350 degrees F (180 degrees C). Toast almonds and macadamia for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Set aside.
Reduce oven temperature to 300 degrees F (150 degrees C) and line a baking sheet with parchment paper.
In a small bowl lightly beat the eggs and extracts together. Set aside.
In the bowl of your electric mixer (or with a hand mixer) combine the flour, sugar, baking powder and salt. Beat until blended (about 30 seconds). Gradually add the egg mixture and beat until a dough forms, adding the nuts about halfway through.
On a lightly floured surface roll dough into a log about 14 inches (35 cm) long and 3 – 4 inches (8 – 10 cm) wide. Transfer log to the prepared baking sheet and bake for 30-40 minutes, or until firm to the touch (log will spread during baking). Remove from oven and let cool on a wire rack for about 10 minutes.
Transfer log to a cutting board and, using a serrated knife, cut log into slices 1/2 inch (1.25 cm) thick on the diagonal. Arrange evenly on baking sheet. Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch. Remove from oven and let cool. Store in an airtight container.

Take Note –
You can substitute pecans or walnuts for the other nuts. If desired, add 1 tablespoon (5 grams) of orange or lemon zest to the egg mixture.
You can put a chocolate glaze on the biscotti. Melt 3 ounces (85 grams) of semi-sweet or white chocolate and 1 teaspoon (5 grams) vegetable shortening in a small metal bowl placed over a saucepan of simmering water. Stir until melted and smooth. When melted, place chocolate into a parchment triangle or small plastic bag with one edge cut. Pipe onto the biscotti in a decorative pattern. Alternatively, you can dip or spread with a small metal spatula one side of the biscotti with chocolate and let dry on a clean baking sheet.
Yield - Makes about 28 biscotti.

Biscotti in the Making -

Here is the dough for the biscotti (without the nuts)