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.
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
Preheat oven to 160°C fan-forced (180°C conventional). Line two large oven trays with baking paper.
In a bowl, using fingertips, rub caster sugar with lemon zest. Then whisk in eggs to dissolve sugar. Mix in lemon juice and vanilla.
Add butter, fold in flour and meal. Cover, refrigerate for 2 hours.
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.
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.