Pistachio Biscotti

It's Christmas time and in the world, that we live in these days, people buy gifts off shelves and racks as compared to the days when they were hand made by the family. 

I want to keep that tradition alive for Lauren and while she's too young (18 months now) to help me with baking she does her fair share of helping me out in the kitchen and house; picking leaves off stalks and loading clothes into the laundry.  So for her carers at her day care center we decided to make pistachio biscotti, nougat and salted caramel fudge as Christmas Gifts. Lauren helped, I baked and Stanley packaged. Good Family effort! 

My nougat didn't set as it was supposed to because I didn't boil the glucose for as long as it should have been so it didn't hit the temperature of 146 to 150 degrees. What I was left with was a a massive amount of white fudge that I stuck in the freezer to set but that's a different blunder of a story.

This biscotti recipe is easy peasy and oh so yummy! I substituted pistachios for almonds because that's what I had in my kitchen but you could use walnuts and hazelnuts too, what ever floats your boat.

Pista's as we call pistachio's, take me back to Dubai where nuts are brought over from Iran and Africa. The pistachio orchards are abundant in Iran and I have had the opportunity to eat them fresh from the tree, when a co-worker brought some to work, they are tender, tinted rose pink and an entirely different texture and mellower flavour as compared to the dried version. If you ever have a chance try to sample it.

Ingredients

1. One cup (US) or 220g caster sugar (fine sugar - if you don't have caster sugar at home, just make some, use a dry grinder to break down the sugar but pulse or you will have icing sugar on your hands, if you allow it to break up too much)
2. Two whole eggs
3. One teaspoon grated lemon rind (add more if you like a lemony taste)
4. Two cups (US) or 330g plain flour
5. 150g whole nuts (almonds, hazelnut or pistachio)

Method

Whisk sugar, eggs and grated lemon till thick and pale.

Throw in sifted flour and baking powder, using your dough attachment knead till dough is smooth. You can use your hands as well, knead till it reaches a smooth consistency.

When your dough is smooth knead in the nuts.

Preheat over to 170 degrees (C).

Using oiled or buttered hands, divide the dough in two long logs (approximately 5cm wide and 20cm long.

Bake for 20 to 25 minutes until dough is firm to touch and slightly golden. Distance the logs away from each other.

Preheat oven to 140 degrees (C).

Once baked cool completely for about 45 mins and using a serrated knife cut 0.5cm slices diagonally.

Lay the slices flat on a baking tray and bake again for 20 mins, turning the slices over mid way.

Once the slices of biscotti cool, you can store them in an air tight container.