Pistachio and fig biscotti recipe
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.
Ingredients
- 250 g plain flour
- 225 g sugar
- 1 tsp vanilla essence
- 1 tsp baking powder
- 2 medium eggs, beaten
- 200 g pistachio nuts, shelled weight
- 1 lemon, zest and juice
- 125 g dried figs, roughly chopped
- 8.8 oz plain flour
- 7.9 oz sugar
- 1 tsp vanilla essence
- 1 tsp baking powder
- 2 medium eggs, beaten
- 7.1 oz pistachio nuts, shelled weight
- 1 lemon, zest and juice
- 4.4 oz dried figs, roughly chopped
- 8.8 oz plain flour
- 7.9 oz sugar
- 1 tsp vanilla essence
- 1 tsp baking powder
- 2 medium eggs, beaten
- 7.1 oz pistachio nuts, shelled weight
- 1 lemon, zest and juice
- 4.4 oz dried figs, roughly chopped
Details
- Cuisine: Italian
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 35 mins
- Serves: 25
Step-by-step
- 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.
You might also like
Apricot, honey and pistachio tart
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature