Pistachio, orange and cardamom biscotti

Cherie Lyden, founder of award-winning Coeliac Australia accredited gluten-free bakery Wholegreen Bakery shares her Italian biscotti, studded with pistachios and flavoured with orange and cardamon.  Meaning twice baked, crunchy sweet biscotti are the ideal partner for an espresso.

Makes 36 biscotti - gluten free, dairy free

1 ¾ cups (265g) gluten free plain flour (with xanthan gum), sifted

½ cup (65g) pistachio meal

1 teaspoon (4g) baking powder

¾ cup (170g) caster sugar

1 teaspoon ground cardamom

2 large eggs (120g)

1 orange, finely zested

⅔ cup (165g) whole pistachios

 Method

Preheat the oven to 170℃/325℉ (150℃/300℉ fan-forced) with the oven rack positioned in the middle of the oven.

Line one large baking tray with baking paper.

Add the dry ingredients to the bowl of a Smeg stand mixer and whisk by hand.

Add the eggs and orange, and knead on medium speed using the dough hook attachment for two minutes, occasionally scraping down the sides with a spatula until the dough is combined.

Add the whole pistachios and continue to knead for one minute until completely combined.

Turn the sticky dough out onto a lightly floured surface. Divide the dough in half and mold and roll each portion into a slightly flattened log approximately 6 cm x 20 cm.

Carefully place each log onto the lined baking tray leaving at least a 10 cm gap between them.

Bake for 30-35 minutes until a light golden brown. Remove from the oven and cool for 20 minutes.

Remove each log from the tray onto a chopping board and slice using a sharp bread knife, into 1-1.5 cm slices.

Place the slices back onto the baking tray and bake again for a further 10 minutes. Remove from the oven and cool completely.

Storage

Store in an airtight container for up to 2 weeks or freeze in batches.

Photograhy: Ben Dearnley

Food styling: Vanessa Austin