Name: Lemon, honey and pistachio biscotti
Cook time: 50 min
Total time: 50 min
Ingredients: 1/2 cup (110g) caster (superfine) sugar; 1 egg; 1/2 cup (75g) plain (all-purpose) flour; 1/4 cup (35g) self-raising flour; 2 teaspoon finely grated lemon rind; 1/2 cup (70g) roasted unsalted pistachio nuts; 1/4 cup (50g) pumpkin seed kernels; 1/4 cup (35g) sunflower seed kernels; 1 tablespoon honey; 2 teaspoon caster (superfine) sugar, extra

Ingredients

1/2 cup (110g) caster (superfine) sugar

1 egg

1/2 cup (75g) plain (all-purpose) flour

1/4 cup (35g) self-raising flour

2 teaspoon finely grated lemon rind

1/2 cup (70g) roasted unsalted pistachio nuts

1/4 cup (50g) pumpkin seed kernels

1/4 cup (35g) sunflower seed kernels

1 tablespoon honey

2 teaspoon caster (superfine) sugar, extra

Method

1.Preheat oven to 180°C/350°F. Grease oven trays; line with baking paper.

2.Whisk sugar and egg in medium bowl; stir in sifted flours and rind, then nuts, seeds and honey. Shape dough into a 20cm (8 inch) log; place on tray. Sprinkle with extra sugar; bake about 30 minutes. Cool on tray 10 minutes.

3.Reduce oven temperature to 150°C/300°F.

4.Using serrated knife, cut log diagonally into 5mm (¼ inch) slices. Place slices, in single layer, on ungreased oven trays. Bake biscotti about 20 minutes or until dry and crisp, turning halfway through baking. Cool on wire racks.