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Pistachio, fig and lemon biscotti
Pistachio, fig and lemon biscotti
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Indulge guilt-free with these delicious low-carb, low-fat biscotti to pair with your coffee or tea anytime of day.
Ingredients:
  • Melted butter, to grease
  • 55g (1/3 cup) pistachio kernels
  • 3 egg whites
  • 80g (1/3 cup) caster sugar
  • 20.00 ml finely grated lemon rind
  • 115g (3/4 cup) plain flour, sifted
  • 80g (1/3 cup) finely chopped dried figs
Instructions:
  • Preheat your oven to 180°C. Use melted butter to lightly grease a 7 x 25cm bar pan. Line the base and 2 long sides with non-stick baking paper, allowing it to overhang.
  • Place pistachio kernels in a small heatproof bowl and cover with boiling water. Let soak for 5 minutes, or until skins soften. Drain, peel off skins, and dry nuts on paper towel.
  • Using an electric beater, whip the egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar, whisking thoroughly after each addition until the sugar dissolves. Stir in the lemon rind until just combined.
  • In a small bowl, mix the flour and figs, using your fingers to coat the fig pieces with flour. Fold in the fig mixture and pistachio nuts into the egg whites until just combined using a large metal spoon.
  • Pour mixture into pan and level it with a spoon. Bake in a preheated oven for 30 minutes or until set and fully cooked. Remove from the pan and cool on a wire rack for 1 hour until it reaches room temperature.
  • Preheat your oven to 140°C. Slice the loaf into 5mm-thick slices using a serrated or electric knife. Arrange the slices in a single layer on a large baking tray and bake for 30 minutes until they are dry, crisp, and lightly golden. Allow them to cool on the tray before serving.

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