Lemon, honey and pistachio biscotti

These crunchy Italian biscuits go wonderfully with hot espresso coffee.

  • 50 mins cooking
  • Makes 40 Item
  • Print


Lemon, honey and pistachio biscotti
  • 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


Lemon, honey and pistachio biscotti
  • 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.


Store in an airtight container for up to 1 month.

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