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Pistachio Biscotti

A community recipe by steph4483

Not tested or verified by Nigella.com

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Introduction

These taste just like the ones from Italian coffee shops.

Ingredients

Serves: 10

Metric Cups

175 grams plain flour
½ teaspoon baking powder
175 grams caster sugar
100 grams pistachios (unsalted, shelled and roughly chopped)
2 medium eggs (beaten)
1 teaspoon vanilla essence

6⅙ ounces all-purpose flour
½ teaspoon baking powder
6⅙ ounces superfine sugar
3½ ounces pistachios (unsalted, shelled and roughly chopped)
2 medium eggs (beaten)
1 teaspoon vanilla essence

Method

Pistachio Biscotti is a community recipe submitted by steph4483 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven 180C/Fan 160C/Gas Mark 4. Lightly grease a baking tray.

Sift the flour, baking powder and a pinch of salt into a bowl. Add sugar, pistachio nuts, beaten eggs and vanilla essence. Mix together with a fork to make a soft, sticky dough.

Divide the mixture in half. With well floured hands, shape into 2 (8inch) sausages.

Place on the baking tray well spaced apart. Bake for 20 mins until pale golden and just firm. Cool for 10 mins.

Transfer to a chopping board; cut diagonally into 2cm thick slices. Place on baking tray, laying cut side down in a single layer. Return to the oven for 8-10 mins until the edges begin to turn golden brown. Cool on a wire rack.

Preheat the oven 180C/Fan 160C/Gas Mark 4. Lightly grease a baking tray.

Sift the flour, baking powder and a pinch of salt into a bowl. Add sugar, pistachio nuts, beaten eggs and vanilla essence. Mix together with a fork to make a soft, sticky dough.

Divide the mixture in half. With well floured hands, shape into 2 (8inch) sausages.

Place on the baking tray well spaced apart. Bake for 20 mins until pale golden and just firm. Cool for 10 mins.