Lemon Pistachio Biscotti

Prep time: 15 mins | Cook time: 45 mins 
Makes: 40 Biscuits

INGREDIENTS

80ml extra virgin olive oil
200g caster sugar
2 tbsp lemon juice
1 tbsp lemon zest
2 size 7 eggs
300g flour
1 tsp baking powder
½ tsp salt
70g FreshLife Pistachio Kernels

150g melted white chocolate to decorate

METHOD

  • Preheat oven to 180° (Bake). Spread the pistachio kernels onto a baking sheet and toast in the oven for 8-10 minutes. Check after 8 minutes to ensure they aren’t getting too dark. Set aside to cool.

  • Line two baking sheets with baking paper.

  • Whisk the olive oil, caster sugar, lemon juice and zest in a medium bowl.  Add the eggs and mix until well blended.

  • Stir the flour, baking powder and salt together in a medium bowl, then add to the wet mixture and mix until just coming together. Before the mixture is fully combined, use your hands or a wooden spoon to work in the cooled pistachio kernels.

  • Turn the dough out onto a lightly floured surface and knead lightly to form a ball. If it is very sticky, chill in the fridge for 20-30 minutes before kneading.

  • Divide the dough in half and roll each piece into a cylinder 30cm long and flatten each one slightly. Place these on the lined baking sheets and bake for 25-30 minutes until browned and firm.

  • Remove from the oven and cool for 10 minutes. Reduce the oven temperature to 150°C (Bake).

  • While the biscotti cylinders are still warm, cut each one into 20 slices with a sharp, serrated knife. Return the slices cut side up to the baking sheets and bake for another 10-15 minutes until beginning to dry. 

  • Cool on a wire rack. They will be a little soft to start with but will crisp up as they cool.

  • Once the biscotti are completely cool, they can be left plain or drizzled with some melted white chocolate for a bit of extra luxury.

 
Baking, Christmas, Desserts and Treats, GiftingSuze QuinlanPistachio Kernels