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Pistachio & mixed-spice biscotti
Pistachio & mixed-spice biscotti
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Indulge in perfectly crunchy pistachio dunking biscuits with a hot cup of tea.
Ingredients:
  • 140g (1 cup) pistachio kernels
  • 155g (3/4 cup) caster sugar
  • 2 tsp finely grated orange rind
  • 0.63 gm mixed spice
  • 0.63 gm ground cinnamon
  • 0.63 gm ground ginger
  • 265g (1 3/4 cups) plain flour, sifted
  • Plain flour, extra, to dust
  • Espresso coffee, to serve
Instructions:
  • Preheat your oven to 170°C and line a baking tray with non-stick baking paper. Spread the pistachio kernels on a separate baking tray and toast in the preheated oven for about 5 minutes until fragrant. Once done, take them out of the oven and set aside.
  • In a large bowl, use an electric beater to whisk together sugar, eggs, orange rind, mixed spice, cinnamon, and ginger until thick and pale.
  • Combine the flour and pistachio kernels by first stirring with a wooden spoon and then using your hands until fully mixed.
  • Transfer the mixture to a lightly floured surface and knead until smooth. Divide it into 2 equal portions and shape each into a 20cm long log. Place the logs on the prepared tray.
  • Bake in the preheated oven for 25 minutes until firm and fully cooked. Allow the biscuit logs to cool completely on the tray for 1 hour.
  • 1. Preheat your oven to 140°C and line 2 baking trays with non-stick baking paper. 2. Slice the biscuit logs into 1cm thick pieces using a serrated knife. 3. Arrange the slices in a single layer on the trays. 4. Bake for 15 minutes until they turn golden and crisp, remember to turn and switch the trays halfway through cooking. 5. Take out of the oven and let them cool on a wire rack. 6. Enjoy your delicious biscotti with a side of espresso coffee.

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