The perfect Pistachio and Orange Biscotti to enjoy with a cup of steaming coffee and a good book!
60g butter softened
450g Self-Raising Flour
350g Caster Sugar
2 whole eggs
2 egg yolks
Grated zest of one orange
a pinch of salt
1 teaspoon of vanilla paste
3 tbsp Frangelico (or any other sweet liquor) optional
Preheat oven to 180°C.
Beat the caster sugar and butter in a mixer.
Add the eggs and vanilla paste and whip until pale and creamy.
Then add the sifted flour, salt, orange zest, and alcohol if using and mix till combined.
Stir in the nuts.
Using floured hands, shape the dough on a floured workbench, into three sausage-like shapes and bake them on trays lined with baking paper for 20 minutes.
They will expand so don’t place too close together.
Let them cool slightly, then slice using a sharp knife.
Place the sliced biscuits back on the tray and into the oven and toast for 5 minutes.
You can substitute pistachios for any other nut.
I also like to use a combination of whole almonds and sultanas.
Prepared, tried, and tested Lorelle Catalano