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Return to January 4, 2010
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Almond and Pistachio Biscotti
Preheat oven to 180oC/350 degrees F
Makes 12 biscuits
4 oz/125g ground almonds
2 oz/50g pistachios, shelled
2 oz/50g blanched almonds
2 medium eggs
1 medium egg yolk
4 oz/125g icing (confectioner's) sugar
1/2 Tbsp amaretto (optional)
8 oz/225g plain flour
1 tsp baking powder
pinch of salt
zest of a half lemon
Line a large baking sheet with non-stick baking parchment.
Toast the ground almonds and whole nuts lightly and reserve
until cool.
Beat together the eggs, egg yolk, amaretto (if using) and
icing sugar until thick, then beat in the flour, baking
powder and salt. Add the lemon zest, ground almonds and
whole nuts and mix to form a slightly stick dough.
Turn the dough on to a floured surface and, using lightly
floured hands, form into a log measuring approximately 12
inches/30 cm long. Place down the centre of the prepared
baking sheet and bake for 20 minutes.
Remove from the oven and increase the oven temperature to
200oC/400oF. Cut the log diagonally into 1 inch/2.5cm
slices. (use a sharp serrated knife) Return to the baking
sheet, cut side down and bake for a further 10 - 15 minutes
until golden., turning once after 10 minutes. Leave to cool
on a wire rack. Store in an airtight container.
I hope you enjoy these as much as we did.
Sylvia <Scotland>
http://www.nancyskitchen
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