1 cup CSR Raw Caster Sugar
2 eggs
1 2/3 cups plain flour, sifted
1 teaspoon baking powder, sifted
1 cup pistachio kernels
1/2 cup dried berry mix, chopped
Preheat the oven to 180-C and grease two baking trays and line with baking paper.
Whisk CSR Raw Caster Sugar and eggs in a bowl then add flour, baking powder, pistachio nuts and the berry mixture. Stir to combine then pour the mixture out onto a floured surface and gently kneed together. Divide the dough in half and shape them into 30cm long logs. Pop one on each baking the tray and flatten slightly.
Bake for 30 minutes or until golden. Take them out of the oven to cool for about 20 minutes and reduce the temperature to 140-C.
Once cooled use a serrated knife to cut 5mm thick slices on an angle.
Place biscotti back on lined baking trays and bake for 10 minutes. Turn them over and bake for another 10 minutes until they're dry and crisp.
Leave them on the tray for 5 minutes then transfer to a wire rack to cool completely.
Impress your guests at Christmas time with home made berry and pistachio biscotti.
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