Jamieoliver.com
By Jamie Oliver
1 hr plus cooling
Super easy
makes 24
About the recipe
These gluten-free Italian biscuits are the perfect sweet treat! Serve with a nice cup of coffee, or wrap in cellophane, secure with ribbon and give them away as a super-cute edible gift.
Recipe From
Ingredients
120g shelled pistachios
200g gluten-free plain flour, plus extra for dusting (I used Doves Farm)
1 teaspoon gluten-free baking powder
½ teaspoon fine sea salt
200g golden caster sugar
optional: 30g dark chocolate (over 70% cocoa solids)
1 large free-range egg
1 teaspoon rose water
optional: semi-skimmed milk
Method
- Spread out the pistachios on a baking tray, then place in the hot oven for around 5 minutes, or until golden. Leave to cool, then roughly chop – you want nice chunks so don’t chop them too finely.
- In a large bowl, combine the flour, baking powder, salt, sugar and the chopped pistachios. Finely chop and add the chocolate (if using). Beat the egg in a separate bowl, add the rose water, then whisk well until light and frothy. Gradually add the egg mixture to the dry ingredients, stirring continuously until you get a firm dough, adding a small splash of milk to bring it together, if needed.
- Line a large baking tray with greaseproof paper. With lightly floured hands, halve the dough, then shape each portion into a cylinder, roughly 30cm in length and 4cm thick. Place them onto the lined baking tray, making sure they have enough room to spread out as they cook.
- Bake for around 25 minutes, or until lightly golden, then allow to cool for 5 minutes. Reduce the oven temperature to 150ºC/300ºF/gas 2. Transfer the biscotti to a board, then use a serrated knife to slice it into rounds at an angle, roughly 2cm thick. Place on the tray, cut-side up, then bake for a further 15 to 20 minutes, or until crisp and golden.
- Transfer to a wire cooling rack to cool completely.
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