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Pistachio Biscotti

The Dough

Ingredient Metric Imperial Baker's Percentage
125g nuts of your choice 0 grams 0 oz NaN%
3 egg whites 0 grams 0 oz NaN%
1/2 C castor sugar 0 grams 0 oz NaN%
3/4 C plain flour, sifted 0 grams 0 oz NaN%
Total Flour Weight:
0 grams

Percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the starter is not counted. This recipe was originally in grams and has been automatically converted to other measures.


Grease and line bottom as well as sides of an 8" square tin. Lightly toast the nuts. Cool.

Beat egg whites till foamy. Add castor sugar a spoonful at a time. Beat until stiff and glossy, but not dry. Add sifted flour and nuts. Spread into tin and smooth the surface. Bake in 170C oven for 30 minutes. Cool in tin. Cut into slices with serrated knife. Line cookie tray with paper. Oven 150 C. Bake 15 minutes, then turn over the slices, bake another 15 minutes. Leave longer at a lower temp if they are not hard and crispy enough.

382 users have voted.


Loafer 2017 January 22

I love biscotti

I make a few different varieties pistachio lemon rind almond use some alcohol soaked fruits in different ones,

I have mandarin, lemon, orange, comquat,marmalade apple skin all sitting in vodka ready to go

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