Honey Pistachio Biscotti

Deliciously moreish biscotti, double-baked to perfection.

  • Preparation Time15 mins
  • Cooking Time35 mins
  • Serves15
  • DifficultyEasy
180g plain flour
180g wholemeal flour
1 1/2 tsps baking powder
1/2 tsp salt
100g sugar
2 tbsps honey
2 large eggs
60ml olive oil
1 tsp lemon zest
1 tbsp lemon juice
1 tsp vanilla essence
90g unsalted, shelled pistachios
1) Preheat oven to 180C/Gas 4.

2) In a medium bowl, whisk together the plain and wholemeal flours, the baking powder and salt. In a large bowl beat together the sugar, honey, eggs, oil, zest, lemon juice and vanilla essence until well combined.

3) In batches add the dry ingredients until the mixture forms a dough. Stir in the pistachios.

4) Transfer the dough to a floured work surface and knead several times. Shape into a log about 25-cm long and 8-cm wide. Transfer to a parchment lined baking sheet and bake for 25 minutes.

5) Transfer to a wire rack and let cool for 15 minutes. With a serrated knife, cut 1-cm diagonal slices. Arrange on the baking sheet and bake 10 minutes. Turn the cookies over and bake the biscotti until golden 5 to 10 minutes longer. Transfer to a wire rack to cool.

Honey Pistachio Biscotti

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