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Lemon and Pistachio Biscotti

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Easy to make and perfect for a little treat after dinner with tea/coffee. From AWW Cook. How to cook absolutely everything

Ingredients

Serves: 0

  • 1 tablespoon finely grated lemon peel
  • 4 medium eggs
  • 1 cup pistachios (shelled and chopped)
  • 2 ounces chopped coarsely butter
  • 1 cup superfine sugar
  • 1 teaspoon vanilla extract
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon water
  • 2 tablespoons superfine sugar (extra)

Method

Lemon and Pistachio Biscotti is a community recipe submitted by kerryact and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat oven to 180c. Line oven trays
  • Beat butter, sugar, extract and rind in medium bowl until just combined. Add three of the eggs, one at a time, beating until combined between each addition.
  • Stir in sifted flour, baking powder and soda, then nuts. Cover; refrigerate 1 hour.
  • Knead dough on lightly floured surface until smooth but still sticky. Halve dough; shape each half into 30cm log. Place logs on oven trays.
  • Combine remaining egg with the water in small bowl. Brush egg mixture over logs; sprinkle thickly with extra sugar. Bake, uncovered, about 20 minutes or until firm; cool on trays.
  • Reduce oven temperature to 170c. Using serrated knife, cut logs, diagonally, into 1cm slices. Place slices on ungreased oven trays.
  • Bake, uncovered, about 15 minutes or until dry and crisp, turning halfway through; cool on wire racks.
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