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Pistachio Biscotti

Posted on: January 12, 2016     |     0 comments

A fantastic recipe for a Pistachio Biscotti. A highly versatile component for use as part of deserts & for serving with coffee.

 

300g Pistachio Nuts (peeled)

560g Unsalted Butter

4 Egg Yolks

450g Icing Sugar

1kg Plain Flour

4tsp Baking Powder

240ml Espresso Coffee (cooled)

 

Blitz half of the pistachios into a powder

Mix all of the ingredients in a mixing bowl until fully incorperated

Shape into flattened, elongated rectangles and place on baking trays lined with parchment paper, leaving enough room for the biscotti to expand

Rest the shaped dough in the fridge for 30 mins

Bake for 20-22 mins at 160 degrees

Bring out of the oven, slice into fingers about 1.5-2cm thick and place back on baking trays

Bake again at 160 for 6-7 minutes until crispy

When cooked and cooled, the biscotti should have a distinct 'snap' when broken

Store in an airtight container until ready to use

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