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    Pistachio biscotti

    Recipes by Maria Bastine

    These biscuits are really best when they are sliced thinly and very dried out so that the nuts toast nicely.

    • 3 eggs, at room temperature
    • 1 cup caster sugar
    • 27 ml milk
    • 1 tsp vanilla extract
    • 8g salt
    • 8g baking soda
    • 7g baking powder
    • 390g plain flour
    • 1 cup whole raw almonds, skinned
    • 2 cups whole raw pistachios, shelled

    1. Preheat oven to 165˚C and line two baking trays with parchment.
    2. With a whisk attachment whisk the eggs, sugar, milk and vanilla together on medium high speed for 3 minutes.
    3. In a bowl mix the flour, salt, baking soda and baking powder together.
    4. Switch to a beater attachment and add in the flour, salt, baking soda, baking powder until just combined on low speed.
    5. Add the raw almonds and the pistachios then mix again on a low speed.
    6. Place some water on a clean surface and use gloves as the dough is quite sticky.
    7. Shape into 4 logs an inch or two apart - the thickness and length is up to you but they do rise and spread.
    8. Bake for 20-25 minutes or until firm when pressed down. Cool completely and wrap and leave overnight. It cuts much easier and softens after this time and makes it much easier to cut. Tip: you can also freeze them once they're cool for up to 5 weeks and then you can slice them and bake them for fresh biscotti.
    9. Preheat oven to 150˚C. Slice the biscotti into thin slices and place on a baking tray.
    10. Bake for 10-20 minutes or until dried out and starting to turn golden. I can't stress enough that they need to start looking golden or you just won't get the flavour that really makes these moreish. The reason why there is such a big range in time is because it depends on how thickly you slice them. If you've sliced them very thinly bake them for 10 minutes but thicker and you'll bake them until longer.
    11. Remove from oven and they will crisp even further.