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Pistachio Biscotti

  • Makes 40 biscotti
Pistachio Biscotti

Pistachio nuts are used a lot in both Indian and Mediterranean cooking and most places in between. These biscotti can accompany drinks or be served with coffee.


  • 2¾ cups flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 125 grams unsalted butter
  • 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


  1. Sift together the flour, baking powder, baking soda and salt.
  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 air tight container.

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