Biscotti is a great standby to have when visitors pop in, in wet togs and sandy from the beach, for a coffee. Or, serve with a dessert wine after dinner. Make a big batch and keep them in an airtight container.
BISCOTTI
Makes 25
¾ cup brown sugar
1 egg
1 ¼ cup flour
1 tsp cinnamon
Zest of 1 lemon
Zest of 1 orange
½ cup chopped pistachios
1. Preheat an oven to 180C. Line a baking tray with paper.
2. Place the sugar and egg into a bowl and beat until light and creamy. Add the flour, cinnamon, lemon, orange and pistachios. Mix with a wooden spoon to combine. Place on a lightly flour bench and roll the dough into a log shape approx. 25cm long. Place on to the tray and bake for 25 minutes. Remove from the oven and cool for 5 minutes.
3. Using a bread knife, slice into ¼ cm pieces and return the slices to the tray. Place back into the oven for 10-15 minutes until crisp. Cool on a rack, then store in an airtight container.
