Ingredients
- 1kg unsalted butter
- 1.5kg castor sugar
- 1.5kg plain flour
- 60g baking powder
- 500g fine polenta meal
- ½ tsp salt
- 750g pistachio kernels, peeled
- 250g sesame seeds
- 10 eggs, beaten
Method
Preheat oven to 170C. In a mixer, cream butter and sugar until smooth. Sift flour and baking powder together in a bowl.
Mix in polenta, salt, pistachio and sesame seeds. Add mixed dry ingredients to creamed butter-sugar in a mixer bowl.
Use a paddle attachment to slowly combine ingredients, adding the beaten eggs a little at a time, until mixture is smooth.
Shape dough into logs about 8cm wide and 2cm high. Make them as long as your baking trays can handle. Place baking paper on each tray and logs on top.
Bake for 25 minutes. Remove and let cool. With a serrated knife, cut the logs into biscotti about 1cm wide and return to baking trays. Reduce oven temperature to 150C.
Bake biscotti for a further 8-10 minutes so they are dry and crisp. Remove from oven and leave to cool before serving.
Wine Vin Santo or Rutherglen Tokay
