i really love biscotti they are so crunchy. these have lemon, pistachio nuts and pomegranate seeds with a tangy lemon icing.
These twice bakes slices can be kept for a week for they would make a nice last minute Christmas gift idea.
85g unsalted butter 1/3 cup
125g caster sugar 1 cup
2 eggs beaten
250g plain flour 1 and half cups
3/4 tsp baking powder
1 tsp vanilla extract
Zest of 1 lemon and 2 tbsp juice
Handful of chopped pistachios
Handful of pomegranate seeds
Preheat the oven to 180c 350f
cream the butter and sugar together until pale and creamy then add the eggs making sure you scrape down the sides of the bowl.
Add the lemon juice and zest then sift in the flour and baking powder.
finally fold in the chopped pistachios and pomegranate seeds and with floured hands place in a log shape on a lined baking tray. Flatten the log a bit and sprinkle on some more chopped pistachios and pomegranate seeds.
bake for 35 minutes
remove from the oven and let cool for 5 minutes so you can handle it. Turn the oven down to 170c 325f then slice the biscotti into diagonal pieces and place them cut side up on the baking tray and bake for a further 15 minutes
let cool on a wire rack then mix some lemon juice with some icing sugar and drizzle over each biscotti.