Air-Fried Pistachio and Almond Biscotti

Instructions

• 1Place the flour, ground almonds and baking powder in a bowl and stir to combine. Set aside.  
• 2Using a stand mixer fitted with the paddle attachment, beat the butter, sugar, vanilla and salt until pale and creamy. Add the eggs and egg yolk, one at a time, scraping down the bowl occasionally.  
• 3Add the flour mixture and mix until just combined. Add the pistachios and raw almonds and mix to combine.
• 4Insert the oven rack into position 3 Up. Set the oven to Bake & Roast, No Fan, 355°F, for 25 minutes and press Start to preheat. Meanwhile, continue to the next step.
• 5Turn the dough onto a floured countertop. Divide into two portions and shape each portion into a loaf, approximately 7-inches long. Place the loaves in the parchment paper-lined roasting pan, evenly spaced so there is room for them to spread.
• 6Once preheated, place the pan in the oven and bake for 25 minutes. Halfway through cooking rotate the pan.
• 7The loaves should be golden brown. If not, press A Bit More.
  Tip: It may need a little more or a little less extra cooking time, best to keep an eye on it.
• 8Cool the loaves in the pan for 5 minutes.
• 9Using a serrated knife, cut each loaf into approximately ¾-inch thick slices. Place half the slices, in a single layer, in the air fry basket.
• 10Adjust the oven to Air Fry, Super Convection, 300°F, for 10 minutes and press Start to preheat.
• 11Once preheated, place the basket into position 1 and air fry for 10 minutes. When the oven signals halfway through cooking, check the biscotti and rotate the basket if needed to ensure even browning.
• 12Biscotti should be golden and feel dry to touch. If not, press A Bit More. Transfer the biscotti to a wire rack to cool. Repeat with the remaining biscotti.
  Tip: It may need a little more or a little less extra cooking time, best to keep an eye on it.
• 13Keep your biscotti crisp and fresh by storing them in an airtight container—best enjoyed within 2 days.