1. Put the softened butter, salt, and granulated sugar in a bowl and beat evenly with a whisk. Mix the milk with the beaten eggs and pour it into the butter. Beat with a whisk to make a paste
2. Mix the flour, cocoa powder, baking powder, and baking soda into the liquid paste in the second step. Stir evenly with a spatula to form a batter
3. Pour the pistachio kernels and chopped walnut kernels into the noodles. Mix well with a spatula. The mixed batter is soft and moist, and may be a little sticky
4. Place the batter directly on a baking pan lined with parchment paper and shape it into a long strip by hand. Put the baking pan into the preheated 160℃ oven and bake for 25-30 minutes until the biscuit dough is fully expanded and the surface is a little hard. Take it out of the oven and let it cool for a while (it is normal for the dough to crack a little while baking)
5. Cut the cooled dough into 1.2cm thick slices with a knife. Place the biscuit slices on the baking tray with the cut side up. Put it in a preheated 130℃ oven and bake for 25-30 minutes until the biscuits are crispy. Ready to be eaten when out of the oven
Tips:1. Biscotti is a kind of biscuit that needs to be baked twice. For the first time, bake the long strip of dough until it is shaped, cool it slightly, slice it, put it in the oven again, and bake the moisture in the biscuits at low temperature to make the biscuits crisp. No fat is added in the traditional Italian biscotti making process, and the finished product has a very hard taste. This formula is an improved formula with a small amount of butter, very crispy;
2. When baking and setting for the first time, don't bake the surface too crisply, otherwise it will break easily when slicing. If the baking is too crisp and difficult to slice, cover the surface of the dough with a wet towel for a while to soften the dough before cutting;
3. The nuts in the recipe can be replaced with other nuts you like. Such as pecan nuts, almonds, cashews and so on.
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