Lemon and pistachio biscotti

lemon and pistachio
60 Item
1H 5M



1.Preheat oven to 180°C (160°C fan-forced).
2.Beat butter, caster sugar, vanilla essence lemon rind in medium bowl until just combined. Add eggs, one at a time, beating until combined between additions.
3.Stir in flour, baking powder, bicarbonate of soda and pistachios. Cover; refrigerate 1 hour.
4.Knead dough on lightly floured surface until smooth but still sticky. Halve dough; shape each half into a 30cm log. Place each log on greased oven tray. Combine 1 egg and 1 tablespoon water, brush mixture over logs; sprinkle thickly with 2 tablespoons caster sugar.
5.Bake 20 minutes or until firm; cool on trays. Using serrated knife, cut logs, diagonally, into 1cm slices. Place slices on ungreased oven trays.
6.Turn oven down to 180°C (160°C fan-forced) and bake for 15 minutes or until dry and crisp, turning halfway through; cool on wire racks.

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