It comes from a book we've had ages called, Biscuits brownies and biscotti from a women's weekly.
220g Caster Sugar
1 teaspoon Vanilla essence
1 tablespoon Lemon rind*
335g Plain flour
1 teaspoon Baking Powder
1/2 teaspoon Bicarbonate of soda
150g Shelled pistachios (chopped coarsely)
2 tablespoons Caster sugar
Beat the butter, sugar, essence, and rind in a medium bowl until combined. Add 3 of the eggs one at a time, beating until combined.
Stir in the flour, baking powder, bicarbonate of soda and the chopped nuts.
Cover and refrigerate for an hour.
Preheat oven to 180C.
Knead the dough on a lightly floured surface until smooth but still sticky.
Shape each halve into a 30cm log.
Place each log onto a lightly greased tray.
Combine last egg with 1 tablespoon of water in a small bowl, brush the egg mixture over the logs.
Sprinkle thickly with the extra sugar.
Bake for about 20 minutes, or until lightly brown and firm. Stand for 10 minutes.
Reduce oven temperature to 160C.
|How the biscotti look before cutting up (sorry for lack of light, this was taken about 11.30pm)!|
Using a serrated or electric knife, cut logs diagonally into 1cm think slices. Place the slices onto ungreased trays and bake for about 15minutes or until dry and crisp, turning half way through cooking.
Cool on wire racks, and then enjoy!
*I didn't add lemon rind when I made them as I had no lemons and they still tasted delicious, I have been told by my parents and in laws that they are great with coffee too.
Hope you enjoy it as much as my family and I did, nice alternative to cake when there are eggs to be used too! In the haste of Easter I never actually got around to taking a photo of just the biscotti once it was all baked so sorry for that!