Lemon And Pistachio Biscotti Recipe Recipe - Better Homes & Gardens Australia
Karen Martini's lemon and pistachio biscotti is the perfect gluten-free biscuit to delight all your guests and only takes 30 minutes to make.
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Ingredients
- 150g caster sugar, plus extra 150g
- Finely grated zest of 2 lemons
- 2 free-range eggs
- 50ml lemon juice
- 1 tsp vanilla essence
- 90g melted butter, warm
- 150g gluten-free flour
- 120g pistachio meal
- 150g pure icing sugar
- 60g pistachio kernels or 20 glacé cherries
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