Pistachio and Raisin Biscotti
Directions
- 1Add all dry ingredients to a bowl: flour, sugar, a pinch of salt, pistachio, raisins, and a generous teaspoon of baking powder. Mix well.
- 2Add all dry ingredients to a bowl: flour, sugar, a pinch of salt, pistachio, raisins, and a generous teaspoon of baking powder. Mix well.
- 3Add all dry ingredients to a bowl: flour, sugar, a pinch of salt, pistachio, raisins, and a generous teaspoon of baking powder. Mix well.
- 4Add two eggs, one teaspoon of vanilla extract, two teaspoons of honey, and a touch of lemon zest to the dry ingredients.
- 5Add two eggs, one teaspoon of vanilla extract, two teaspoons of honey, and a touch of lemon zest to the dry ingredients.
- 6Add two eggs, one teaspoon of vanilla extract, two teaspoons of honey, and a touch of lemon zest to the dry ingredients.
- 7Mix all ingredients together, working the dough until the eggs are fully absorbed and there is no more dry flour.
- 8Mix all ingredients together, working the dough until the eggs are fully absorbed and there is no more dry flour.
- 9Mix all ingredients together, working the dough until the eggs are fully absorbed and there is no more dry flour.
- 10Place the dough in the fridge to firm up for about half an hour. Turn the oven on at 170°C.
- 11Place the dough in the fridge to firm up for about half an hour. Turn the oven on at 170°C.
- 12Place the dough in the fridge to firm up for about half an hour. Turn the oven on at 170°C.
- 13Shape the firm dough directly on a baking tray lined with baking paper. Dust with a touch of flour on top and a little on your hands.
- 14Shape the firm dough directly on a baking tray lined with baking paper. Dust with a touch of flour on top and a little on your hands.
- 15Shape the firm dough directly on a baking tray lined with baking paper. Dust with a touch of flour on top and a little on your hands.
- 16Take your time to shape the dough into a 25cm long and about 9-10cm wide log.
- 17Take your time to shape the dough into a 25cm long and about 9-10cm wide log.
- 18Take your time to shape the dough into a 25cm long and about 9-10cm wide log.
- 19Put the dough straight into the oven and bake it for 20 minutes at 170°C.
- 20Put the dough straight into the oven and bake it for 20 minutes at 170°C.
- 21Put the dough straight into the oven and bake it for 20 minutes at 170°C.
- 22After baking, leave it to cool for 15 minutes before cutting into it.
- 23After baking, leave it to cool for 15 minutes before cutting into it.
- 24After baking, leave it to cool for 15 minutes before cutting into it.
- 25With a sharp knife, cut the baked log into slices about 2 centimeters thick.
- 26With a sharp knife, cut the baked log into slices about 2 centimeters thick.
- 27With a sharp knife, cut the baked log into slices about 2 centimeters thick.
- 28Place the slices back on the baking tray and bake them once again for about 10 minutes at 160°C.
- 29Place the slices back on the baking tray and bake them once again for about 10 minutes at 160°C.
- 30Place the slices back on the baking tray and bake them once again for about 10 minutes at 160°C.
Ingredients
- 250 g good quality gluten-free plain flour
- 250 g good quality gluten-free plain flour
- 250 g good quality gluten-free plain flour
- 100 g sugar
- 100 g sugar
- 100 g sugar
- 2 tsp honey
- 2 tsp honey
- 2 tsp honey
- 60 g whole pistachios
- 60 g whole pistachios
- 60 g whole pistachios
- 40 g raisins
- 40 g raisins
- 40 g raisins
- 6 g baking powder
- 6 g baking powder
- 6 g baking powder
- 2 medium eggs
- 2 medium eggs
- 2 medium eggs
- 0.5 lemon zest
- 0.5 lemon zest
- 0.5 lemon zest
- 1 pinch salt
- 1 pinch salt
- 1 pinch salt
- 1 tsp vanilla extract
- 1 tsp vanilla extract
- 1 tsp vanilla extract
Equipment
bowlspoonmicroplane zesterbaking traybaking paperknife
Tips
- Don't cook for too long on the second bake, as they will firm up while cooling down.
- Biscotti are delicious with a nice cup of coffee or as a sweet gift.