I love pistachio biscotti and I wanted to make some. This was something I’d never baked before but since my sister had, I asked her for a recipe. She gave me two.
I followed the recipe which used egg whites as that promised to be lighter. Then I added cocoa, cranberries and extra nuts.
……… I wish I could say I had picked the macadamia nuts from the plant in the garden, but I can’t. All I’ve ever gotten from it are holly-like leaves. I had some nuts in the fridge so I tossed those into the mixture.
I paid for my greed. The additional nuts made cutting the biscotti an even bigger challenge than it was supposed to be.
No wonder someone had broken the handle of her knife in the process. I had used a cleaver but I can’t say it was a piece of cake. I had a blister on my hand to show for my effort.
But when I bite into a piece of the crispy, nutty biscotti, it makes all the effort and the blister seem worthwhile.
The recipe:
A
4 egg whites
110 gm castor sugar
pinch of salt
B
120 g plain flour
30g rice flour
1 ½ tbsp cocoa powder (optional)
C
100 gm macadamia nuts
100 gm pistachios
50 gm dried cranberries
1 tbsp vanilla extract
- Preheat oven at approx 350 deg F (175 deg C).
- Whisk A until stiff.
- Sift B. Add B to A and blend well.
- Add C and mix well.
- Pour into greased and lined loaf tins. Make 2 loaves.
- Bake for 30 minutes.
- Leave to cool. Wrap and freeze for at least 6 hours.
- Cut into 2mm thick slices and bake at 300 deg F (150 deg C) for 15 min.
- Cool and store in an airtight container.



































