Honey and Pistachio Biscotti

Honey and Pistachio Biscotti

Makes 36

1 cup unsalted pistachio kernels
1 cup plain flour
1/4 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
1/3 cup caster sugar
2 tablespoons honey

1. Preheat oven to 170°C/150°C fan-forced. Line 2 baking trays with baking paper. Finely chop 1/2 cup pistachios. Transfer to a bowl.
2. Sift flour, baking powder and bicarbonate of soda over chopped pistachios. Add sugar and remaining pistachios. Stir to combine. Add honey and 2 Tablespoons cold water. Stir until mixture just starts to come together. Using your hands, knead until well combined.
3. Divide dough in half. Shape each half into an 18cm log. Press down slightly to flatten. Place on 1 baking tray. Bake for 18 to 20 minutes or until golden and firm. Remove from oven. Cool. Reduce oven temperature to 150°C/130°C fan-forced.
4. Using a serrated knife, cut logs into 1cm slices. Place slices, in a single layer, on 2 trays. Cook for 15 minutes or until lightly browned and firm. Transfer to wire racks to cool completely. Serve.

Notes: You could use blanched almonds instead of pistachios. Nutrition data is per biscotti.

Add a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.