Kiti De Jager
Pistachio Biscotti (Graham’s cookbook) Hierdie is die lekkerste, maklikste een.
125g pistacio nuts (skinless)
3 egg whites
1/2 cup caster sugar
3/4 cup cake flour
You need a bread tin 26×8x4.5cm
Heat oven to 180º and line the tin base and sides with separate pieces of baking paper.
Beat the egg whites to stiff peaks and add the caster sugar gradually until glossy , thick and all of the sugar has been dissolved.
Fold in the flour and the almonds GENTLY with a metal spoon. Spoon it all into the tin, give it a little shake to even it out and then bake for 25 minutes. Remove and allow to cool in the tin. Don’t be tempted to eat it hot, it must cool completely.
To make the crisps, cut the loaf with a serrated knife into slices less than 5mm and pop in a 160 Celsius oven for about 10 to 12 minutes, turning after 6 minutes or so.
These are better than most biscuits you get at coffee shops and well worth the effort.
Pistachio Biscotti (Graham’s cookbook) Hierdie is die lekkerste, maklikste een.
125g pistacio nuts (skinless)
3 egg whites
1/2 cup caster sugar
3/4 cup cake flour
You need a bread tin 26×8x4.5cm
Heat oven to 180º and line the tin base and sides with separate pieces of baking paper.
Beat the egg whites to stiff peaks and add the caster sugar gradually until glossy , thick and all of the sugar has been dissolved.
Fold in the flour and the almonds GENTLY with a metal spoon. Spoon it all into the tin, give it a little shake to even it out and then bake for 25 minutes. Remove and allow to cool in the tin. Don’t be tempted to eat it hot, it must cool completely.
To make the crisps, cut the loaf with a serrated knife into slices less than 5mm and pop in a 160 Celsius oven for about 10 to 12 minutes, turning after 6 minutes or so.
These are better than most biscuits you get at coffee shops and well worth the effort.
125g pistacio nuts (skinless)
3 egg whites
1/2 cup caster sugar
3/4 cup cake flour
You need a bread tin 26×8x4.5cm
Heat oven to 180º and line the tin base and sides with separate pieces of baking paper.
Beat the egg whites to stiff peaks and add the caster sugar gradually until glossy , thick and all of the sugar has been dissolved.
Fold in the flour and the almonds GENTLY with a metal spoon. Spoon it all into the tin, give it a little shake to even it out and then bake for 25 minutes. Remove and allow to cool in the tin. Don’t be tempted to eat it hot, it must cool completely.
To make the crisps, cut the loaf with a serrated knife into slices less than 5mm and pop in a 160 Celsius oven for about 10 to 12 minutes, turning after 6 minutes or so.
These are better than most biscuits you get at coffee shops and well worth the effort.