Perfect with a cup of tea and an afternoon chat, these lemon and pistachio biscotti will wow your guests! The pistachio gives the biscuits a deep savoury flavour while lemon juice will add a fantastic zesty element. They’re super easy to make and only require about 16 minutes to cook so you’ll be eating them… sorry… wrapping them in no time.
Ingredients
Method
Preheat oven to 160°C fan-forced (180°C conventional). Line two large oven trays with baking paper.
In a bowl, using fingertips, rub caster sugar with lemon zest. Then whisk in eggs to dissolve sugar. Mix in lemon juice and vanilla.
Add butter, fold in flour and meal. Cover, refrigerate for 2 hours.
Shape tablespoons of dough into balls, roll in extra caster sugar to crust all over, then roll in icing sugar. Put on lined oven trays.
Stud each biscuit with a whole pistachio or a cherry and bake for 12-15 minutes, remove from oven and allow to cool. Serve.
Stock the bickie jar with these tasty little arvo tea treats.
Lemon and pistachio biscotti notes
In addition to the 15mins preparation time for this recipe, you will need to chill the lemon and pistachio biscotti for 2 hours before cooking them. This helps prevent the dough from spreading too much when it cooks.
A great afternoon treat that any guest would be delighted to try. Better yet, your gluten-free friends will love you to pieces when you bring these out!
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