Last updated on Jan 21st, 2021 at 01:07 pm
Make your own Italian Biscotti biscuits – with almonds and pistachio nuts.
4 tbsp butter
1/2 cup sugar
1 1/2 cup Self Raising flour
1/4 tsp salt
2 tsp baking powder
1 tsp coriander powder/ crushed coriander (optional)
zest of 1 lemon
1/2 cup polenta
1 egg, beaten
2 tsp orange essence
1/2 cup unblanched almonds
1/2 cup pistachios
Cream butter and sugar.
Sieve all the dry ingredients and add to creamed mixture . Add remaining ingredients and knead to a soft dough.
Divide into half. Roll half into a long sausage and flatten a little bit, Place on a greased tray and bake in preheated oven (325 F/ 160 C) for 30 mins.
When cool, slice each sausage diagonally 2cm apart. Bake again in the oven for another 10 mins till crispy.
Store in storage jar when completely cool.
Storage period – 1 week.
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