Take inspiration from the Italians with these traditional twice cooked pistachio biscotti biscuits. Perfect served up along side a steaming cafetiere full of fresh coffee, these Italian-inspired biscuits are best eaten the day or two after baking. Be sure to store them in an airtight container to prevent the biscotti softening - and they store for up to two months!
Preparation time: 15 mins Baking time: 45 mins plus 15 mins restingIngredients:
- 425g plain flour
- 125g caster sugar
- 1½ tsp baking powder
- ¼ tsp salt
- 100g milk chocolate chunks
- 75g unshelled pistachios, roughly chopped
- 3 eggs, large
- 50g butter, melted
- Preheat the oven to 180˚C/160˚C fan/gas mark 4. Prepare a baking tray by lining with non-stick baking paper or greasing well.
- In a large bowl thoroughly combine all the dry ingredients. In a separate bowl whisk together the eggs and melted butter. Make a well in the centre of the dry ingredients and add the eggs and butter. Mix well to form a soft but non sticky dough.
- Split the dough in half and shape each into a long round log shape approx. 25cm long x 5cm wide. Place both logs well spaced apart on the baking tray, they will flatten and spread whilst baking.
- Bake in the oven for 25 mins until the tops are golden brown and cracked. Allow to rest and cool slightly for 15 mins.
- Once rested, take each log in turn and using a very sharp serrated knife cut at a 45 degree angle into long thin biscuits.
- Place the biscuits back onto the baking tray and return to the oven to bake for 8 mins. Turn each biscuit over and bake for a further 8 mins.
- Allow to cool completely on a wire rack. Serve.
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