Lemon and Pistachio Biscotti

A community recipe by kerryact

Not tested or verified by Nigella.com

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Introduction

Easy to make and perfect for a little treat after dinner with tea/coffee. From AWW Cook. How to cook absolutely everything

Ingredients

Serves: 0

1 tablespoon finely grated lemon peel
4 medium eggs
1 cup pistachios (shelled and chopped)
2 ounces chopped coarsely butter
1 cup superfine sugar
1 teaspoon vanilla extract
2¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 tablespoon water
2 tablespoons superfine sugar (extra)

Method

Lemon and Pistachio Biscotti is a community recipe submitted by kerryact and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat oven to 180c. Line oven trays

Beat butter, sugar, extract and rind in medium bowl until just combined. Add three of the eggs, one at a time, beating until combined between each addition.

Stir in sifted flour, baking powder and soda, then nuts. Cover; refrigerate 1 hour.

Knead dough on lightly floured surface until smooth but still sticky. Halve dough; shape each half into 30cm log. Place logs on oven trays.

Combine remaining egg with the water in small bowl. Brush egg mixture over logs; sprinkle thickly with extra sugar. Bake, uncovered, about 20 minutes or until firm; cool on trays.

Reduce oven temperature to 170c. Using serrated knife, cut logs, diagonally, into 1cm slices. Place slices on ungreased oven trays.

Bake, uncovered, about 15 minutes or until dry and crisp, turning halfway through; cool on wire racks.