Name: Honey and pistachio biscotti
Prep time: 40 min
Cook time: 33 min
Total time: 73 min
Yield: 1
Ingredients: 250.00 ml unsalted pistachio kernels (see note); 250.00 ml plain flour; 1.00 gm baking powder; 0.63 gm bicarbonate of soda; 70.95 gm caster sugar; 57.20 gm honey

Honey and pistachio biscotti

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Prep Time:
40 minutes

Cook Time:
33 minutes

Total Time:
73 minutes

Delicious crunchy biscotti perfect with coffee.

Ingredients:

250.00 ml unsalted pistachio kernels (see note)
250.00 ml plain flour
1.00 gm baking powder
0.63 gm bicarbonate of soda
70.95 gm caster sugar
57.20 gm honey

Instructions:

Preheat your oven to 170°C/150°C fan-forced and line 2 baking trays with baking paper. Finely chop 1/2 cup of pistachios and transfer them to a bowl.
Combine the flour, baking powder, and bicarbonate of soda in a bowl with the chopped pistachios, then add the sugar and the rest of the pistachios. Mix well before adding the honey and 2 tablespoons of cold water. Stir until the mixture comes together, then knead by hand until fully combined (this may take a little time to incorporate the wet ingredients into the dry ones).
Divide the dough in half and form each half into a 18cm log, gently flattening them. Arrange on a baking tray and bake for 18 to 20 minutes until they turn golden and firm. Allow them to cool, then lower the oven temperature to 150°C/130°C fan-forced.
Slice logs into 1cm thick pieces using a serrated knife and arrange in a single layer on 2 trays. Bake for 15 minutes or until golden and firm. Let cool on wire racks before serving.

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