Pistachio Biscotti

Italian pistachio biscotti are ideal with a soft dessert such as crème brulée or as a cake decoration.

Ingredients

200 g egg whites

200 g caster sugar

280 g plain flour

½ tsp baking powder

360 g pistachio

Method

Preheat the oven to 135º C normal bake (120º C fan forced). Line a 20 x 20 x 5 cm cake tin with baking paper. Place egg whites and sugar in a mixing bowl. Whisk with an electric machine until meringue is achieved. Sift flour and baking powder together in a bowl. Fold the flour and pistachio into the meringue. Spread the mixture evenly in the prepared tin. Bake in the oven for approx. 50 minutes. Allow cooling before removing from the tin. Place the cake covered in the fridge or freezer for at least three hours. Cut the cake in 3-5 mm thin slices and then cut into small triangle or square pieces. Place them on a baking tray and bake in the oven on 160º C normal bake (140º C fans forced) for approx. 12 minutes. Allow cooling before placing in a closed container.

Note: You can also make the cake batter into log shapes for round or oval biscotti.