Pistachio and fig biscotti recipe
Biscotti are twice baked Italian biscuits that you can enjoy any time, delicious with morning coffee, afternoon tea or as an impressive petit four to complete a
Ingredients
- 250 g plain flour
- 225 g sugar
- 1 tsp vanilla essence
- 1 tsp baking powder
- 2 medium eggs, beaten
- 200 g pistachio nuts, shelled weight
- 1 lemon, zest and juice
- 125 g dried figs, roughly chopped
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