Name: Lemon, honey and pistachio biscotti
Cook time: 50 min
Total time: 50 min
Ingredients: 1/2 cup (110g) caster (superfine) sugar; 1 egg; 1/2 cup (75g) plain (all-purpose) flour; 1/4 cup (35g) self-raising flour; 2 teaspoon finely grated lemon rind; 1/2 cup (70g) roasted unsalted pistachio nuts; 1/4 cup (50g) pumpkin seed kernels; 1/4 cup (35g) sunflower seed kernels; 1 tablespoon honey; 2 teaspoon caster (superfine) sugar, extra

Ingredients

1/2 cup (110g) caster (superfine) sugar

1 egg

1/2 cup (75g) plain (all-purpose) flour

1/4 cup (35g) self-raising flour

2 teaspoon finely grated lemon rind

1/2 cup (70g) roasted unsalted pistachio nuts

1/4 cup (50g) pumpkin seed kernels

1/4 cup (35g) sunflower seed kernels

1 tablespoon honey

2 teaspoon caster (superfine) sugar, extra

Method

1.Preheat oven to 180°C/350°F. Grease oven trays; line with baking paper.

2.Whisk sugar and egg in medium bowl; stir in sifted flours and rind, then nuts, seeds and honey. Shape dough into a 20cm (8 inch) log; place on tray. Sprinkle with extra sugar; bake about 30 minutes. Cool on tray 10 minutes.

3.Reduce oven temperature to 150°C/300°F.

4.Using serrated knife, cut log diagonally into 5mm (¼ inch) slices. Place slices, in single layer, on ungreased oven trays. Bake biscotti about 20 minutes or until dry and crisp, turning halfway through baking. Cool on wire racks.

Store in an airtight container for up to 1 month.
Note

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Ingredients

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