Sunday, January 8, 2012

Honey and Pistachio Biscotti

I currently have an over supply of pistachios so I've been making friends these Honey and Pistachio Biscotti from Preheat your oven to 160°C, line and grease a baking tray and measure out 1 cup of unsalted pistachio kernels. Chop half of them with a sharp knife and place in a large mixing bowl with 1 cup of plain flour, 1/4 teaspoon of baking powder, 1/4 teaspoon bicarbonate soda and 1/3 cup of caster sugar. Mix the dry ingredients before adding 2 tablespoons of honey and two tablespoons of cold water. Using your hands, combine until you have a sticky dough.

Mould the dough into a long flat log and bake for 20 minutes or until the log in golden and firm. Remove from the oven and allow the log to cool. Then using a serrated knife, cut the log into 0.5cm slices and place them in a single layer on two trays. Reduce the oven to 130°C and bake them for 15 minutes or until browned and firm. Remember to turn them occasionally and be careful not to burn the pistachios.

The finished result in these caramel coloured, flavoursome biscotti. Best enjoyed in the company of friends with a cup of tea or coffee.


  1. Ah, I wondered where those biscotti came from today.

  2. Afraid it was just a simple offering as I've completed a lot of baking this week.