Ingredients
- 100g fresh pistachio (or unsalted kernels), shelled
- 150g caster sugar
- 190g plain flour
- 90g fine polenta flour
- 3/4 tsp baking soda
- Pinch salt
- 2 eggs
- 50g unsalted butter, melted
- Zest of small orange, finely grated
- Zest of small lemon, finely grated
Method
Preheat oven to 160C. Spread pistachio kernels on a tray and roast for 8-10 minutes until perfumed. Remove from oven and cool. Increase oven temperature to 180C. In an electric mixer with a paddle attachment, combine sugar, plain flour, polenta flour, baking soda and salt. Set the mixer on low speed and add eggs and melted butter. Keep mixing until ingredients are well incorporated. Add zests and pistachios and mix for 30 seconds or so, still at low speed. Form the dough into two equal logs and place on baking paper on an oven tray. Bake for about 20 minutes until firm. Remove, cool for 10 minutes. Meanwhile, reduce oven temperature to 90C. Using a bread knife, cut 1/2cm thick biscotti from each log and lay on baking paper. Place in oven until dry. This should take 70-90 minutes.
