Lemon and pistachio biscotti
A great afternoon treat that any guest would be delighted to try. Better yet, your gluten-free friends will love you to pieces when you bring these out!
Note: in addition to the 15mins preparation time in this recipe, you will need to chill the biscotti for 2 hours.
Ingredients
150g caster sugar, plus extra 150g
Finely grated zest of 2 lemons
2 free-range eggs
50ml lemon juice
1 tsp vanilla essence
90g melted butter, warm
150g gluten-free flour
120g pistachio meal
150g pure icing sugar
60g pistachio kernels or 20 glacé cherries
Method
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Preheat oven to 160°C fan-forced (180°C conventional). Line two large oven trays with baking paper.
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In a bowl, using fingertips, rub caster sugar with lemon zest. Then whisk in eggs to dissolve sugar. Mix in lemon juice and vanilla.
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Add butter, fold in flour and meal. Cover, refrigerate for 2 hours.
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Shape tablespoons of dough into balls, roll in extra caster sugar to crust all over, then roll in icing sugar. Put on lined oven trays.
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Stud each biscuit with a whole pistachio or a cherry and bake for 12-15 minutes, remove from oven and allow to cool. Serve.
Stock the bickie jar with these tasty little arvo tea treats.
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