Pistachio & mixed-spice biscotti

Recipes / Vegetarian

Detailed step-by-step description of how to cook the dish "Pistachio & mixed-spice biscotti". Try it by all means

Recipe «Pistachio & mixed-spice biscotti» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 140g pistachio kernels, 155g caster sugar, 2 eggs, 2 tsp finely grated orange rind, 1/4 tsp mixed spice , 1/4 tsp ground cinnamon, 1/4 tsp ground ginger, 265g plain flour, sifted , Plain flour, extra, to dust, Espresso coffee, to serve.

Ingredients:

  • 140g pistachio kernels 
  • 155g caster sugar 
  • 2 eggs 
  • 2 tsp finely grated orange rind 
  • 1/4 tsp mixed spice 
  • 1/4 tsp ground cinnamon 
  • 1/4 tsp ground ginger 
  • 265g plain flour, sifted 
  • Plain flour, extra, to dust 
  • Espresso coffee, to serve 

Instructions

  1. Preheat oven to 170°C. Line a baking tray with non-stick baking paper. Spread the pistachio kernels over a second baking tray. Cook in preheated oven for 5 minutes or until toasted. Remove from oven and set aside.
  2. Use an electric beater to beat together the sugar, eggs, orange rind, mixed spice, cinnamon and ginger in a large bowl until thick and pale.
  3. Add the flour and pistachio kernels. Use a wooden spoon and then your hands to mix until well combined.
  4. Turn the mixture onto a lightly floured surface and knead until smooth. Divide mixture into 2 equal portions. Shape each portion into a log about 20cm long. Place logs on prepared tray.
  5. Bake in preheated oven for 25 minutes or until firm to the touch and cooked through. Remove biscuit logs from the oven and set aside on the tray for 1 hour to cool completely.
  6. Preheat oven to 140°C. Line 2 baking trays with non-stick baking paper. Use a serrated knife to cut the biscuit logs into 1cm thick slices. Place the slices in a single layer on the prepared trays. Bake, turning the slices and swapping trays halfway through cooking, for 15 minutes or until golden and crisp. Remove from oven and transfer to a wire rack to cool. Serve with espresso coffee.