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Pistachio & saffron biscotti
dessert recipes | serves makes about 50
If you like, substitute almonds for pistachios and vanilla for saffron.
1. Preheat oven to 180C/gas 4. Spread pistachios on a tray and bake for 5 minutes. Remove and leave to cool.
2. Soak the saffron in 2 tbsp boiling water. In an electric mixer, beat the butter until light and fluffy. With the mixer running, gradually add the eggs, sugar, saffron threads and soaking water; mix until creamed. Add the flour, baking powder and salt. Mix the dough until smooth. Using a wooden spoon, stir in the pistachios.
3. Line and grease a large tray or 2 smaller ones and role your biscotti into long logs about 2cm high not
too high, but you can make it wide for larger biscotti or thin for smaller ones. Bake for 30 minutes or until golden. Let the logs cool for 5 minutes then place on a cutting board. Diagonally slice each log into 2cm-thick pieces. Place back on the tray, cut-sides up, and bake for 5 minutes, or until golden. Turn them over and bake for another 5 minutes. When cooked, allow to cool then store in an airtight container.
Recipe Georgie Socratous
Photo Myles New
from Issue 7
ingredients 180g pistachios
Good pinch of saffron threads
200g caster sugar
630g plain flour
1 tsp baking powder
½ tsp salt