• Place your Silpain® Baking Sheet on the top of your Medium Perforated Baking Sheet.
• Preheat oven to 350F/180C.

BISCOTTI PREPARATION

• Pour the flour, baking powder, cane sugar, and salt into the bowl of your stand mixer. Mix for 30 seconds with the paddle attachment on.
• Add the softened butter in pieces, lime zest, eggs, milk and Sambuca. Continue mixing until well incorporated, so you can form a ball. About 5 minute on the second lowest speed of your stand mixer. IMPORTANT: Do not overmix the dough.
  
• Scrap the dough onto your Roul'Pat® and Roll it a little to give it a rectangular shape.
  
• Then, add your almonds, pistachios and knead the dough all together.
  
• Form a slightly flattened log and slice it in half. Transfer them onto your Silpain®
  

BAKE!

• Bake for 30 minutes at 350F/180C, until lightly golden brown around the edges. (Every oven heats differently, monitor your cookie dough from 28min).
  
• Once your Cookie logs are out of the oven, let them cool down directly onto your baking sheet for about 20 minutes. Then, slide them onto your chopping board. Slice the cookies with a sharp knife (1/2"/1cm). Then, bake them for another 20 minutes. Once cooled, serve and enjoy with your favorite beverage! Bon Appétit!