Pour the almonds and salted pistachio nuts in a non-stick pan. Place the pan over medium heat and dry roast the nuts gently. Give the pan a good shake every 15 seconds. Do this for 3 to 4 minutes. The nuts should be lightly golden, not blackened or burnt.

Place the StirAssist in the bowl of the Cook Processor and then add the 2 eggs and the sugar.

Close the lid and set the timer at 20 seconds. Press Start and select speed 3. Then add the all-purpose flour, the baking powder, the vanilla extract, the fennel seeds and the olive oil. Season with a pinch of salt.

Close the lid again and set the timer at 2 minutes. Press Start and select speed 3. After that, add the cooled roasted almonds and pistachios.

Close the lid and set the timer at 1 minute. Press Start and select speed 3. Once he biscotti dough is well combined, transfer it onto a clean surface, sprinkle with extra flour and knead the dough quickly for a minute. Then divide the dough into 2 pieces.

Roll them into sausage shapes and flatten the top a bit. Put these logs on a baking paper lined baking tray.

Bake the biscuit dough in a preheated oven at 356°F (180°C) for 25 minutes. Remove them and let the biscuit logs cool for 5 minutes. Cut them into slices using a very sharp knife, they are surprisingly soft on the inside.

Carefully place the slices on an oven wire rack. Watch out, they can still break. Bake the biscuits for another 20 minutes in the hot oven at 356°F (180°C). Remove the cantucci biscuits and let them fully cool down. Store them in an airtight jar.