Denise says:
Biscotti are twice baked Italian biscuits that need no excuse to enjoy ~ delicious with morning coffee, afternoon tea or as an impressive petit four to complete a gourmet dinner. The addition of pistachio nuts gives them great colour and texture and the most economical way to purchase them are to shell them yourself!
The origin of biscotti dates back to Roman times when the sailors discovered that if they baked their bread twice so that it was hard it would keep better on sea voyages. Somehow the idea of twice baked sweet breads or biscuits became the start of what we have today.
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Makes: 50 biscotti
Ingredients:
250g plain flour225g caster sugar
1 teaspoon vanilla essence
1 teaspoon baking powder
2- 3 medium eggs
225g pistachio nuts – shelled weight
125g dried figs - roughly chopped
Zest of 1 lemon
Method
1) Pre-heat the oven to 180 C/ Gas mark 4.2) Line a baking tray with non stick baking parchment paper.
3) Mix together the flour, sugar, vanilla essence and baking powder.
4) Add the egg gradually ~ you may not need it all and a stiff dough is what is required.
5) Knead in the pistachio nuts, lemon zest and chopped figs.
6) Divide the dough into 6. Using your hands roll into sausage shapes about 2.5 cm in diameter then flatten slightly.
7) Place on a baking tray, spaced well apart, then bake for 25 minutes or until pale golden.
8) Remove and leave to cool for 10 minutes.
9) Reduce the oven temperature to 150 C/ Gas mark 3.
10) Using a serrated knife and cutting at an angle, cut each ‘sausage’ into very thin slices.
11) Lay the slices on the baking tray and cook for a further 10 minutes or until dry and firm.
12) Leave to cool on a wire rack.