Pistachio and fig biscotti recipe

1. 1

   Pre-heat the oven to 180C/350F/Gas mark 4.

2. 2

   Line a baking tray with non-stick baking parchment.

3. 3

   Mix together the flour, sugar, vanilla essence and baking powder.

4. 4

   Add the eggs gradually - you may not need it all as a stiff dough is what is required.

5. 5

   Knead in the pistachio nuts, lemon zest and juice and chopped figs.

6. 6

   Divide the dough into six.

7. 7

   Using your hands roll into sausage shapes about 2.5 cm/1 inch in diameter then flatten slightly.

8. 8

   Place on a baking tray, spaced well apart, then bake for 25 minutes or until pale golden.

9. 9

   Remove and leave to cool for 10 minutes.

10. 10

    Reduce the oven temperature to 150C/300F/Gas mark 2.

11. 11

    Using a serrated knife and cutting at an angle, cut each `sausage' into very thin slices.

12. 12

    Lay the slices on the baking tray and cook for a further 10 minutes or until dry and firm.

13. 13

    Leave to cool on a wire rack.

* Per serving · 4 servings · Values may vary.

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