Pistachio Biscotti Recipe

Ingredients:

800g flour
450g caster sugar
40g cornflour
180g blanched pistachios
10g baking powder
250g butter
4 eggs
20ml vanilla essence

Method:

Pre-heat the oven to 185ºC full fan

Mix all of the ingredients together on a mixing machine until a smooth paste is formed. Mould the mix into a 10cm wide loaf shape and it put onto a silicone lined baking tray.

Bake for about 10-15 minutes and then leave it to cool.

Slice the loaf into ¼ cm slices and put them onto a clean silicone lined baking tray.  Turn the oven to ½ fan, and return and bake for about 10 minutes until crisp, then turn the slices over and bake again for another 5-7 minutes until the slices of biscotti are crisp.  Cool and store in containers until needed.

Notes:

Biscotti is something that keeps well, if it is kept in a air tight container. The trick with it is, to bake it, cool it, and then pack it away and keep it in a cool dry place.

I have done it before, where I have made a large quantity of the recipe, baked off the loaves, and then instead of cutting them and drying them, I let them cool, and wrap them in cling film really well and freeze them. You can keep them in the freezer for about 3 months before the quality of the ingredients and the finished product is affected by the freezer. If you do freeze a loaf of biscotti, when you need to use it, take it out and let is thaw over night, then slice it and dry it, as you would a loaf that you have freshly baked. Again once you have dried out the slices, pack them into an air tight container, and store it in a cool, dry place until you need it

Bon appétit