Biscotti

They stay fresh for a long time and are the best treat you can have with your afternoon tea! Try this Italian biscotti, this time made with pistachio and orange. I am definitely making them again for Christmas...

Makes around 24, depending On Size

 100g/150g unsalted pistachios

1 cup plus 2 tablespoons all-purpose flour

1/2 cup sugar

1 teaspoon baking powder

4 teaspoons candied orange, chopped

2 extra large eggs, beaten

zest of 1 orange

2 tablespoons orange juice

Preheat oven to 180C. Mix together the flour, sugar and baking powder. In a separate bowl, mix together the eggs, candied peel, zest, and orange juice. Mix the dry ingredients into the egg mixture until mixed, then add the pistachios. Dump onto a lightly floured surface and using floured hands gently knead for a minute or two and then divide into two or three pieces. Shape each piece into a log and place the logs onto a lightly greased baking sheets. Bake for about 20 minutes until lightly browned.

Cool ten minutes, then slice the logs with a serrated knife into 1/2 inch slices. Lay these slices cut side down and then return to the oven to bake another 5 minutes. Cool, then store in an airtight container to maintain their lovely crunchiness.