Air-Fried Pistachio and Almond Biscotti

Instructions

• 1

  Insert the wire rack into position 6 and press Start to preheat. Meanwhile, continue to the next step.

• 2

  Place the flour, ground almonds and baking powder in a bowl and stir to combine. Set aside.

• 3

  Using a stand mixer fitted with the paddle attachment, beat the butter, sugar, vanilla and salt until pale and creamy. Add the eggs one at a time, scraping the side of the bowl occasionally.

• 4

  Add the flour mixture and mix until just combined. Add the pistachios and almonds and mix to combine.

• 5

  Turn the dough out onto a floured countertop. Divide into two portions and shape each portion into a loaf, approximately 11-inches long. Place the loaves in the parchment paper-lined roasting pan, evenly spaced so there is room for them to spread.

• 6

  Once preheated, place the pan in the oven and start the timer.

  Tip: The oven’s settings are optimized for this recipe, just kick back and relax.
• 7

  The loaves should be golden brown. If not, give it a bit more.

• 8

  Transfer the loaves to a wire rack and cool for 5 minutes. Meanwhile, adjust the oven to crisp the biscotti.

• 9

  Using 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.

• 10

  Place the basket in rack position 3 and start the timer.

• 11

  The biscotti should be golden and feel dry to touch. If not, give it a bit more. Transfer to a wire rack to cool.

• 12

  Place the remaining slices in the air fry basket. Place the basket in rack position 3 and start the timer.

• 13

  The biscotti should be golden and feel dry to touch. If not, give it a bit more.

• 14

  Biscotti can be stored in an airtight container for up to 5 days.