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Lemon and pistachio biscotti
Lemon and pistachio biscotti
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Italian biscotti: perfect with coffee.
Ingredients:
  • 1 egg
  • 1 egg yolk
  • 141.90 gm caster sugar
  • 1 1/2 tsp finely grated lemon rind
  • 332.50 ml plain flour
  • 2.00 gm baking powder
  • 125.00 ml pistachio kernels
Instructions:
  • 1. Preheat the oven to 180°C/160°C fan-forced and line 2 large baking trays with baking paper. 2. In a large bowl, use an electric mixer to beat egg, egg yolk, sugar, and lemon rind until pale and thick. 3. Sift in the flour and baking powder, then add pistachio kernels. Stir until well combined.
  • Transfer the dough onto a lightly floured surface and gently knead it until smooth. Then, separate the dough into two portions and shape each portion into a 20cm-long log. Finally, place the logs on the prepared trays and lightly flatten them.
  • Bake for 30 minutes until golden, rotating trays halfway through. Cool on trays for 15 minutes. Lower oven temperature to 140°C/120°C fan-forced. Slice logs diagonally into 5mm-thick pieces using a serrated knife, discarding ends.
  • Arrange biscotti in a single layer on baking trays. Bake for 20 to 25 minutes, flipping halfway through, until they are crisp and dry. Let them rest on the trays for 5 minutes, then transfer to a wire rack to cool. Serve and enjoy!

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