Pistachio, fig & lemon biscotti

Ingredients (serves 30)

• Melted butter, to grease
• 55g (1/3 cup) pistachio kernels
• 3 egg whites
• 80g (1/3 cup) caster sugar
• 1 tbs finely grated lemon rind
• 115g (3/4 cup) plain flour, sifted
• 80g (1/3 cup) finely chopped dried figs

Method

1. Preheat oven to 180°C. Brush a 7 x 25cm (base measurement) bar pan with melted butter to lightly grease. Line the base and 2 long sides with non-stick baking paper, allowing it to overhang.
2. Place pistachios in a heatproof bowl. Cover with boiling water and set aside for 5 minutes or until skins soften. Drain. Peel off skins and dry on paper towel.
3. Meanwhile, use an electric beater to whisk the egg whites in a clean, dry bowl until soft peaks form. Add the sugar, one spoonful at a time, whisking well after each addition, until sugar dissolves. Add the lemon rind and whisk until combined.
4. Combine flour and figs in a bowl. Use your fingers to separate figs and coat in flour. Fold fig mixture and pistachios into egg-white mixture until just combined.
5. Spoon mixture into prepared pan and smooth the surface. Bake in oven for 30 minutes or until cooked through. Turn onto a wire rack and set aside for 1 hour or until cooled to room temperature.
6. Preheat oven to 160°C. Use a serrated knife to cut loaf crossways into 5mm-thick slices. Place in a single layer on a baking tray. Bake in oven for 10 minutes or until crisp and golden. Cool on tray.

Source

Good Taste – May 2005, Page 98
Recipe by Emma Braz, Sarah Hobbs & Jan Purser

Nutritional information

This information is per serve.