Pistachio and goji berry biscotti

Homemade biscotti makes a wonderful Christmas gift, as it keeps well and it’s much better than the store-bought variety. Your friends and family will definitely be impressed!
Pistachio and goji berry biscotti
1H 10M



1.Preheat oven to 180oC and line a tray with baking paper.
2.In a large bowl, lightly whisk the eggs, olive oil and orange zest. Add in the plain flour, baking powder, salt, caster and brown sugars, and stir.
3.Fold in the almonds, pistachios and goji berries,then mix until combined.
4.Divide the dough in half. Place each half on the lined tray and, with damp fingers, shape into a log about 4x30cm.
5.Bake for 30-35 minutes or until golden-brown and hard on the outside but not all the way through. Let cool and, using a serrated knife, slice at an angle about 1.5cm thick.
6.Place the slices back on the baking sheet (standing up with a small gap between each) and bake for 15-20 minutes until firm. They’ll also firm up more as they cool.
7.Place the biscotti on a wire rack to cool before filling jars with them as presents.

• Store at room temperature in an airtight container for 3 days or, if freezing, store for up to 3 months. • Festive red goji berries are from a shrub of Chinese origin and have a sweet yet slightly sour taste. They often come in dried form, like raisins.


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