Pistachio Biscotti

Now that I have discovered how to make biscotti it has become a bit of an addiction, rather like playing Angry Birds! Since the biscotti are so versatile and keep so well in an air-tight container they are the perfect treat for my sugarcraft class. Each week once the ladies have got underway I make everyone a hot drink and offer them whatever goodie I have. I used to make scones, brownies or sponge cakes but my class has grown so much that the most cost-effective treat is biscuits especially biscotti.



12 oz plain flour

2tsp baking powder

0.5 tsp lemon oil or zest of half a lemon

9 oz caster sugar

3-4 free range eggs, beaten

6 oz shelled pistachios


  1. Preheat oven to 180C / 160C fan.
  2. Line 2 large baking sheets with baking parchment
  3. Place the flour, sugar & baking powder in a mixing bowl then a stir in the eggs and lemon oil until a soft dough forms.
  4. Add the nuts
  5. Turn the dough onto a lightly floured board and split the dough into 4 equal pieces.
  6. Lightly flour your hands then roll each piece of dough into a sausage shape approximately 12 inch long.
  7. Place the dough onto the prepared trays, making sure they are well spaced.
  8. Bake for 15-25 mins until the dough is well risen, firm to the touch but not too brown.
  9. Allow to cool for a few minutes on a cooling rack.
  10. Reduce the oven temperature to 140C / 120C fan
  11. Cut the dough diagonally, using a bread knife, into 1cm thick slices.
  12. Place the slices back onto the baking sheets, cut side down, and bake for 10-15 minutes.
  13. Turn the slices over and bake for a further 10-15 minutes.
  14. Allow to cool completely.



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