Biscotti are incredibly easy to make, and the variations are countless. I find the freshest way to buy pistachio nuts is to buy them in the shell, roasted, and then you peel them yourself. So often the shelled product is rancid. Keep the nuts refrigerated or in the freezer to avoid them becoming rancid during the warm days of summer in NZ. This recipe is spiced ever so gently with cardamom,

Ingredients

• 2¾ cups flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cardamom
• 125 grams butter, at room temperature
• 1 cup caster sugar
• 3 eggs
• 1 tsp finely grated lemon rind
• 1 tblsp mixed peel
• ¼ cup dried apricot pieces
• 2 x 70 gram packets shelled pistachio nuts

Method

1. Sift together the flour, baking powder, baking soda and cardamom.
2. Beat the butter and sugar together until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition.
3. Beat in the lemon rind, mixed peel and apricots. Stir in the flour mixture and pistachios. Turn onto a lightly floured surface and knead for 1 minute. Shape into sausage-like rolls, about 3cm in diameter and the length of your baking tray. Flatten the sausage shapes a little.
4. Bake at 160°C for 30 minutes; allow the logs to cool on the tray for 10 minutes. Cut the logs on the diagonal into 0.5 - 1cm pieces. Place the biscotti on the tray and return to the oven for 5 minutes. Turn them over and cook for a further 5 minutes. Cool on a wire rack and store in an airtight container.

Cooks Tips

The word biscotti means to cook twice and it was traditionally a way to keep the biscuits longer. They are served to accompany wine or coffee, into which they are dunked, though I do like them sereved simply with a little sbutter spread on top.