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Pistachio & orange biscotti
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Prep Time:
75 minutes
Cook Time:
55 minutes
Total Time:
130 minutes
Flavorful Italian-inspired pistachio and orange biscotti, a must-have for your pantry and coffee time.
Ingredients:
  • 3 eggs
  • 220g caster sugar
  • 375g plain flour
  • 75g self-raising flour
  • 150g pistachio kernels
  • 2 tsp grated orange rind
  • 1/2 tsp ground cardamom
Instructions:
  • Preheat the oven to 170°C. Use an electric beater to whip 3 eggs and 1 cup (220g) caster sugar until they are thick and pale. Mix in 2 1/2 cups (375g) plain flour, 1/2 cup (75g) self-raising flour, 150g pistachio kernels, 2 teaspoons of grated orange rind, and 1/2 teaspoon of ground cardamom until well combined.
  • Divide the dough into two portions on a floured surface and shape each into logs measuring 20cm in length and 8cm in width. Transfer the logs to a lined tray and bake for 30-35 minutes or until they turn light golden. Allow them to cool completely.
  • Lower the oven temperature to 140°C. Slice the ingredients into 1cm thick slices using a serrated knife. Place them on trays and bake for 15-20 minutes.

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