White chocolate and pistachio biscotti
SmartPoints® value per serving
A classic Italian biscuit laden with nuts makes a fitting sweet finale to any meal.
1 cup(s), (150g)
Fresh lemon rind
⅓ cup(s), (40g)
White chocolate block
- Preheat oven to 180°C or 160°C fan-forced. Line a large baking tray with baking paper.
- Using electric beaters, beat sugar and egg in a mixing bowl for 3 minutes or until thick and creamy. Gently fold in flour until just combined. Fold in rind, pistachios and chocolate.
- Shape mixture into a 22cm-long log on a lightly floured surface. Place log on prepared tray and flatten slightly until 2cm thick. Bake for 20 minutes or until firm. Cool.
- Reduce oven to 140°C or 120°C fan-forced. Using a serrated knife, cut log into 5mm-thick slices. Spread slices in a single layer on tray and bake, turning halfway through cooking, for 20 minutes or until crisp and golden. Transfer biscotti to wire racks to cool. Serve.
TIP: Store biscotti in an airtight container for up to 2 weeks.