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.

Store in an airtight container for up to 1 month.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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