About this recipe:This is an interesting and delicious change from typical biscotti. Pistachio nuts and ground ginger combine with orange zest and almonds for a biscotti that's great for dunking, and that isn't too sweet. You can also try macadamia nuts instead of pistachios.
250g cake flour
2 teaspoons ground ginger
1 teaspoon baking powder
250g unsalted butter
200g dark brown soft sugar
6 tablespoons caster sugar
2 tablespoons orange zest
1 egg yolk
1/2 teaspoon vanilla extract
90g coarsely chopped pistachio nuts
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Finely grind the almonds with the flour, ginger and baking powder in a food processor.
Beat the butter, dark brown soft sugar and caster sugar until light and well blended. Add the grated orange zest, egg and vanilla and beat well. Mix in the dry ingredients and beat until just blended. Stir in the pistachio nuts.
Divide the dough in half. Using floured hands, roll each half on a lightly floured surface into a 1cm log. Arrange logs on the prepared baking tray, spacing 10cm apart. Cover with cling film and refrigerate for about 1 hour.
Preheat oven to 180 C / Gas 4. Brush dough logs with beaten egg and sprinkle with 2 teaspoons caster sugar. Bake logs until deep golden brown and firm to the touch, about 30 minutes. Let logs cool for 10 minutes.
Reduce oven temperature to 150 C / Gas 2.
Using a serrated knife cut logs crossways into 1cm thick slices. Arrange slices cut side down on baking tray. Bake at 150 C / Gas 2 until deep golden on top, about 12 minutes. Turn biscotti over and bake other side until deep golden, about 12 minutes. Transfer biscotti to a rack and cool completely. Store in airtight container at room temperature.