John Whaite's pistachio and rosemary biscotti recipe
Twice-baked biscotti with soothing pistachio and rosemary flavours.
Ingredients
- 125 g plain flour
- 75 g caster sugar
- 0.5 tsp baking powder
- 1 large orange, zest only
- 50 g dried apricots, roughly chopped
- 80 g pistachio kernels, roughly chopped
- 1 sprig rosemary, finely chopped
- 1 egg
- 1 tbsp milk
- 4.4 oz plain flour
- 2.6 oz caster sugar
- 0.5 tsp baking powder
- 1 large orange, zest only
- 1.8 oz dried apricots, roughly chopped
- 2.8 oz pistachio kernels, roughly chopped
- 1 sprig rosemary, finely chopped
- 1 egg
- 1 tbsp milk
- 4.4 oz plain flour
- 2.6 oz caster sugar
- 0.5 tsp baking powder
- 1 large orange, zest only
- 1.8 oz dried apricots, roughly chopped
- 2.8 oz pistachio kernels, roughly chopped
- 1 sprig rosemary, finely chopped
- 1 egg
- 1 tbsp milk
Details
- Cuisine: Italian
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 20 mins
- Cooking Time: 40 mins
- Serves: 10
Step-by-step
- Preheat the oven to 180C/gas mark 4. Place the flour, sugar, baking powder, orange zest, apricots, pistachios and rosemary in a mixing bowl and stir together so that everything is evenly dispersed.
- Beat the egg with the milk using a whisk, and pour this into the bowl. Bring everything together into a dough using your hands. Grab the ingredients and squeeze them together, then, when the mixture forms a rough dough, knead it gently for a minute.
- Roll the dough into a long fat sausage, about 23cm long, then place it on the baking sheet.
- Bake for 25 minutes, or until light golden-brown, then remove from the oven and slice into 1cm-thick pieces using a sharp serrated knife.
- Put these slices back on the baking sheet and back into the oven, turning the oven down to 130°C and baking for 15 minutes.
- Allow to cool completely before eating.
John Whaite has joined Currys PC World to get the nation baking. To see their full baking range, visit www.currys.co.uk/baking
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