Almond & Pistachio Biscotti
- 125 g/4 oz./1 1/3 cups ground almonds
- SO g/2 oz./ 1/3 cup shelled pistachios
- SO g/2 oz./ 1/3 cup blanched almonds
- 2 medium/large eggs
- 1 medium/large egg yolk
- 125 g/4 oz./1 ¼ cups icing/confectioners’ sugar
- 225 g/8 oz./1 ¾ cups plain/all-purpose flour
- 1 tsp baking powder
- pinch salt
- zest of ½ lemon
Preheat the oven to 180°C/350°F/Gas Mark 4. 10 minutes before baking. Line a large baking sheet with nonstick baking parchment. Toast the ground almonds and whole nuts lightly and reserve until cool.
Beat together the eggs, egg yolk and icing/confectioners· sugar until thick. then beat in the flour. baking powder and salt. Add the lemon zest. ground almonds and whole nuts and mix to form a slightly sticky dough.
Turn the dough onto a lightly floured surface and using lightly floured hands. form into a log measuring approximately 30
cm/12 inches long. Place down the center of the prepared baking sheet and transfer to the preheated oven. Bake for 20 minutes.
Remove from the oven and increase the oven temperature to 200°C/400°F/Gas Mark 6. Cut the log diagonally into 2.5 cm/1 inch slices. Return to the baking sheet. cut-side down. and bake for a further 10–15 minutes until golden. turning once. Leave to cool on a wire rack and store in an airtight container.