Credit were it's due: I adapted this from a recipe by Stephanie Jaworski of Joy of Baking
130g granulated sugar
2 large eggs
1tsp pure vanilla extract
1tsp baking powder
1/4 tsp salt
230g plain flour
60g pistachio, unsalted shelled and coarsely chopped
40g hazelnuts, coarsely chopped
40g pecans, coarsely chopped
Preheat oven to 177•C and prepare a baking tray
Whisk together the sugar and egg, when pale and fluffy add the vanilla extract.
Then in a separate bowl, mix the flour, baking powder and salt.
Add the egg and sugar mixture and beat tighter until combined, then fold in the nuts.
Flour a counter and pour the dough out onto it. Flour your hands if the dough is sticky and roll it into a log and flatten so that its is approx. 12"/30cm x 3 1/2" (9cm).
Place on a baking tray and into an oven for approx. 25mins or until firm to the touch.
Remove from the oven and leave to cool for about 10mins
Reduce the oven to 165•C
Place the log on a chopping board and, using a serrated knife, cut into slices approx. 1/2" wide.
Place these flat on the baking tray and bake for 8-10 mins or until golden brown. Turn over and repeat for the other side.
Remove from the oven and let cool on a wire rack.
Variation: As biscotti is hard and crunchy it may be difficult for children to eat. If you want a softer version they can be eaten after the first bake.
The picture shown is for a Cranberry and pistachio biscotti. I didn't realise that I didn't take a picture of the Nutty Biscotti. I will do when I make them again.