BISCOTTI ALA LORRAINE
- 1 ½ orange zest
- 2 large eggs
- 2 cups plain cake flour
- 2 teaspoons baking powder
- ½ cup sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup pistachios, roasted and coarser chopped
- 6 tablespoons unsalted butter
Preheat oven 180°C.
In a large bowl beat butter sugar and orange zest until well blended. Add eggs one at a time, beating well after each addition. Stir in the vanilla. In a small bowl combine the flour and baking powder and salt. Add it to the butter mixture and blend thoroughly, Stir in the nuts. The dough will be soft.
On a floured surface divide dough in half, lightly flour each piece and shape into a log about the length of the baking tray. Bake for 20 minutes, then let it cool for 15 minutes. Use a sharp knife and slice each log about a cm in width, be careful not to break it. Put each piece side down on the tray and bake for 15 minutes. Turn them around and bake again for 15 minutes. Cool on a drying rack.
Your biscotti should be lovely crisp.
Recipe and photo: Lorraine Mountford
