Pistachio Biscotti

This recipe comes from the Marie Claire Seasonal Kitchen cookbook (which is absolutely incredible, by the way). These biscotti are easy, quick and delicious (attributes which seem to be my baseline criteria for any recipe here on the ladygrey blog). 

I love having biscotti around the house since we're big tea & coffee drinkers around here. I've never actually tried dipping biscotti into wine, like they do in Italy, but I imagine these would be good for that too, since they're not overly sweet.

Read on for the recipe...

Pistachio Biscotti

1 cup all-purpose flour

1/2 cup superfine (caster) sugar

1 tsp baking powder

1 cup shelled pistachio nuts

2 tsp orange zest

2 eggs, beaten

Preheat oven to 350 degrees. Mix the flour, sugar, baking powder, pistachios and orange zest. Then mix in the beaten eggs. The dough will be sticky... that's normal!

Divide the dough in two. Line a baking tray with parchment paper. Roll out each piece into a log about 5 inches long, 2-3 inches wide and 1 inch thick.

Bake for 30 minutes. Then remove from oven, and reduce heat to 300 degrees.

Slice the cooked dough into thin diagonal slices, approx 1/4 inch thick, using a very sharp knife.

Then bake cookies for 10-20 minutes (depending on the thickness of your slices) on each side. The smaller cookies may be done before the larger centre ones, so adjust cooking time accordingly. They should be lightly browned and crisp.

Dip into coffee, tea or wine, and enjoy!