Pistachio Biscotti

I've always been impressed by people who can make their own almond bread or biscotti, and thought it would be really difficult to do. It's actually very easy, it just takes a little while because you cook them twice.

I followed a Bill Granger recipe, and supposedly they will last for a month in an airtight container - but I don't know how anyone ever manages to keep them that long. Oli helped me with the flour sieving and stirring.

First you beat eggs and caster sugar together for 3 mins with an electric hand-mixer, and sieve in flour. Mix in until almost combined, then stir in almonds and pistachios. Form into a dough with your hands, divide into two and on lightly floured board, make each half into a 15 to 20 cm loaf. Transfer to a baking sheet and flatten to 2 cm thick. Bake 20 cm until firm (see above) and cool completely.

When cool, cut into 7 mm-thick slices and bake at 120 C for 20 min, turning over once. Cool completely on wire rack.

Very easy to make, and the bit I thought would go wrong (cutting the loaves into slices) was no problem.

Ingredients:
150 g caster sugar
2 eggs
350 g plain flour
50 g shelled pistachios
50 g whole almonds

Two of the biscotti looked like little shocked faces - a bit like the biscuit version of the painting "The Scream"!