Italian Pistachio and Almond Biscuits

Combine almonds and pistachio, place in a bowl. Sift flour into a bowl and make a well in the center. Heat up milk with butter, sugar and crumbled yeast in a pot (do not boil). Pour yeast milk into the well, add eggs and knead until smooth dough forms. Dust dough with a little flour, cover with a kitchen towel and let rise for about 1 hour in a warm place.

Knead dough again on a floured work surface; if necessary, add a little more flour (dough should not be sticky). Remove 1 tablespoon of dough at a time, form small balls and roll in almond and pistachio mixture, press nuts in firmly. Place biscuits on a lined with parchment paper baking sheet and bake in preheated oven at 180°C (approximately 350°F) for 25-30 minutes.