Pistachio and fig biscotti recipe
by Denise Phillips | 0 comments | Print recipeTweet
Biscotti are twice baked Italian biscuits that you can enjoy anytime, delicious with morning coffee, afternoon tea or as animpressive petit four to complete a gourmet dinner. The addition of pistachio nuts gives them great colour and texture – for best value buy unshelled and shell them yourself.
Makes 50 biscotti.
At a glance
- Cuisine Italian
- Recipe Type Cake
- Difficulty Easy
- Preparation time 15 mins
- Cooking time 35 mins
- Serves 25 people
- 250 g (8.8oz) plain flour
- 225 g (7.9oz) sugar
- 1 tsp vanilla essence
- 1 tsp baking powder
- 2 medium eggs, beaten
- 200 g (7.1oz) pistachio nuts, shelled weight
- 1 lemon, zest and juice
- 125 g (4.4oz) dried figs, roughly chopped
- Pre-heat the oven to 180°C/350°F/Gas mark 4. Line a baking tray with non-stick baking parchment.
- Mix together the flour, sugar, vanilla essence and baking powder.
- Add the eggs gradually - you may not need it all as a stiff dough is what is required.
- Knead in the pistachio nuts, lemon zest and juice and chopped figs.
- Divide the dough into six. Using your hands roll into sausage shapes about 2.5 cm/1 inch in diameter then flatten slightly.
- Place on a baking tray, spaced well apart, then bake for 25 minutes or until pale golden. Remove and leave to cool for 10 minutes.
- Reduce the oven temperature to 150°C/300°F/Gas mark 2. Using a serrated knife and cutting at an angle, cut each `sausage' into very thin slices.
- Lay the slices on the baking tray and cook for a further 10 minutes or until dry and firm. Leave to cool on a wire rack.
Recipe taken from The Gourmet Jewish Cookbook, by Denise Phillips.
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