PISTACHIO BISCOTTI
Proe amper soos daai baba finger biscuits.
- 125 g pistachio nuts (skinless)
- 3 egg whites
- 125 ml cup castor sugar
- 200 ml cake flour
- 1 teaspoon finely grated lemon zest
Butter and line a bread tin of 26 x 8 x 4.5cm, using separate pieces for bottom and sides (important). Heat oven to 180ºC.
Beat the egg whites to stiff peaks and add the castor sugar gradually until glossy, thick and all of the sugar has been dissolved.
Fold in the flour and the pistachios GENTLY with a metal spoon. Spoon it all into the tin, give it a little shake to even it out and then bake for 25 minutes.
Remove and allow to cool in the tin. Don’t be tempted to eat it hot, it must cool completely.
To make the crisps:
Cut the loaf with a serrated knife into slices less than 5 mm and pop in a 160ºC oven for about 10 to 12 minutes, turning after 6 minutes or so.
These are better than most biscuits you get at coffee shops and well worth the effort.
Here same variations:
Choc-chip – small choc chips may be used to replace part of or all of the nuts.
Coffee-cashew – add 5 ml instant coffee granules to the egg mixture and use coarsely chopped unsalted cashews.
Coconut – desiccated coconut may replace the nuts partly or completely or may be combined with the choc-chip.
Lemon – substitute 10 ml finely grated lemon rind for the vanilla essence and aniseed and use any nuts preferred.
Wenk:
Vries die hele “broodjie” nadat hy gebak is. Dan sny jy baie dun skyfies sonder dat dit krummel voor die tweede bak (droog).
Posted by and 2nd photo: Kiti de Jager
Photo: Rina Kleinhans – myne gemaak met bosbessies en pistachio neute… heerlik
