Sunday, 4 December 2016

Lemon Biscotti with Pistachios and Almonds

I have always been a fan of biscotti. However, I have also always been quite terrified to make it. This recipe is extremely easy, and produces biscotti that the perfect accompaniment to a cup of coffee. It has a fresh hit of lemon that goes well with the crunchy bits of almonds and pistachios. 



Ingredients:

  1. 50 g powdered sugar
  2. 1 lemon, zest and juice
  3. 175 g flour
  4. 3/4 tsp baking powder
  5. 1/2 tsp salt
  6. 1 tbsp honey
  7. 1 egg
  8. 1 1/2 tsp olive oil
  9. 1/2 tsp vanilla extract
  10. 25 g pistachios, chopped  
  11. 25 g almonds, chopped



Method:
  1. In a bowl, add the sugar and lemon zest and rub with your hands until the sugar smells lemony.
  2. Add the flour, baking powder and salt and stir until well combined.
  3. In a separate bowl, add the lemon juice, honey, eggs, olive oil and vanilla extract and whisk together. 
  4. Add the dry mixture and chopped nuts. Mix until just combined.
  5. Wrap the dough in cling film and refrigerate for an hour. 
  6. Pre heat the oven to 145 degrees.
  7. Roll the dough into a 6 cm wide and 2 cm high log, and place on the baking sheet. 
  8. Bake for 30-45 minutes, until the top feels hard to touch, and the inside isn't soft. 
  9. Remove from the oven and lower the temperature to 135 degrees.
  10. Cool the log for about 30 minutes before slicing it into 1 cm wide slices. 
  11. Place the biscotti flat on the tray and bake for another 10 minutes. 
  12. Cool completely before transferring into an air tight container.