Italian Cookie Platter Recipe

Make dough

In a large bowl whisk together 1.5 cups all-purpose flour, 0.5 cup almond flour, 0.25 cup granulated sugar and 0.25 tsp salt. Cut in 0.5 cup cold cubed unsalted butter with a pastry cutter or fingertips until mixture resembles coarse crumbs. Add 1 egg yolk and 1 tsp vanilla extract and stir until a soft dough comes together; if too dry, add 1 teaspoon cold water. Do not overwork.

Shape and bake

Preheat oven to 350°F (175°C). Line a baking sheet with parchment. Pinch off walnut-sized pieces of dough and roll into a small log, then curve into a crescent shape. Place on prepared sheet about 1 inch apart. Bake 12–14 minutes until edges are lightly golden but not browned.

Coat

While still warm (but cool enough to handle), place 0.5 cup powdered sugar in a shallow bowl and gently roll each warm cookie in the powdered sugar to coat. Transfer to a rack to cool completely; roll again in powdered sugar if desired for a white dusting.

Prepare dough

Preheat oven to 350°F (175°C). Line a baking sheet with parchment. In a bowl whisk together 2 cups all-purpose flour, 0.75 cup granulated sugar, 1 tsp baking powder and 0.25 tsp salt. In another bowl beat 2 large eggs with 1 tsp vanilla extract and 2 tablespoons melted butter (or oil). Fold wet into dry until a sticky dough forms, then fold in 1 cup toasted chopped almonds.

Form logs and first bake

Divide dough in half. On the prepared sheet shape each half into a log about 10 inches long and 2 inches wide, smoothing the top with wet hands or a spatula. Bake 22–25 minutes until set and lightly golden. Remove from oven and let rest 10 minutes (oven stays on).

Slice and second bake

Transfer logs to a cutting board and slice on the diagonal into 3/4-inch-thick slices. Place slices cut side down back on the baking sheet. Bake an additional 10–12 minutes, flip slices and bake 8–10 more minutes for crisp, dry biscotti. Remove and cool on a rack.

Make dough

Preheat oven to 325°F (160°C). In a bowl cream together 0.5 cup softened unsalted butter and 0.5 cup powdered sugar until light and fluffy (2–3 minutes). Beat in 1 tsp pistachio paste or a drop of green food coloring if using. Stir in 1.25 cups all-purpose flour, 0.5 cup ground pistachios and 1/8 tsp salt until a crumbly dough forms; press together to make a smooth dough.

Shape and bake

Roll dough into a log about 1 inch in diameter and chill 20 minutes to firm (or roll out and cut rounds). Slice into 1/4-inch rounds and place on parchment-lined sheet about 1/2 inch apart. Bake 12–14 minutes until edges are set and bottoms are lightly golden. Cool on a rack.

Melt chocolate

Place 6 oz chopped semisweet chocolate and 1 tsp oil in a heatproof bowl set over a small pot of barely simmering water (double boiler) or microwave in 20-second bursts, stirring until smooth and thin. Keep warm and fluid.

Dip and decorate

Dip one end of cooled biscotti slices into the melted chocolate, letting excess drip back into the bowl. Optionally sprinkle dipped ends with 2 tablespoons chopped pistachios or sprinkles. Place on parchment until set. For a two-tone look, drizzle remaining chocolate over pistachio shortbreads or crescents if desired.