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Pistachio, fig and lemon biscotti

  • 0:20 Prep
  • 1:00 Cook
  • Makes 30
  • Advanced


  • Melted butter, to grease
  • 55g (1/3 cup) pistachio kernels
  • 3 egg whites
  • 80g (1/3 cup) caster sugar
  • 1 tablespoon finely grated lemon rind
  • 115g (3/4 cup) plain flour, sifted
  • 80g (1/3 cup) finely chopped dried figs


  • 1
    Preheat oven to 180°C. Brush a 7 x 25cm (base measurement) bar pan with the melted butter to lightly grease. Line the base and 2 long sides with a strip of non-stick baking paper, allowing it to overhang.
  • 2
    Place the pistachio kernels in a small heatproof bowl. Cover with boiling water and set aside to soak for 5 minutes or until the skins soften. Drain. Peel off the skins and dry the nuts on paper towel.
  • 3
    Meanwhile, use an electric beater to whisk the egg whites in a clean, dry bowl until soft peaks form. Add the sugar, a spoonful at a time, whisking well after each addition, until sugar dissolves. Add lemon rind and whisk until just combined.
  • 4
    Combine the flour and figs in a small bowl and use your fingers to separate the fig pieces and coat them in flour. Use a large metal spoon to fold the fig mixture and pistachio nuts into the egg-white mixture until just combined.
  • 5
    Spoon mixture into prepared pan and smooth the surface. Bake in preheated oven for 30 minutes or until firm and cooked through. Remove from pan and cool on a wire rack for 1 hour or until at room temperature.
  • 6
    Preheat oven to 140°C. Use a serrated or electric knife to cut the loaf crossways into 5mm-thick slices. Place the slices in a single layer on a large baking tray. Bake in preheated oven for 30 minutes or until dry, crisp and light golden. Cool on the tray.

Source: taste.com.au


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