Artisanal Almond and Pistachio Biscotti

Instructions

1. 1
   Preheat the oven to 180°C.
2. 2
   In a bowl, whisk the eggs with the sugar and extract until the mixture is frothy.
3. 3
   Fold in the flour, baking powder, and salt until a sticky dough forms.
4. 4
   Fold in the whole almonds and pistachios, integrating them well into the dough.
5. 5
   Form a long log on a baking sheet lined with parchment paper and bake for 25-30 minutes until firm.
6. 6
   Remove from the oven and let cool for 10 minutes. Using a serrated knife, cut diagonal slices approximately 1.5 cm thick.
7. 7
   Place the slices back on the baking sheet and bake for another 10 minutes on each side until very crunchy and golden brown.