Lime, Honey and Pistachio Biscotti

This Biscotti had a flavourful hint of lime and honey combined with a generous portion of nuts and seeds. Best to pair off with coffee. These biscuits are hard and crunchy as they are twice-cooked.
 These hard Italian biscuits were traditionally made with hazelnut and aniseed but are now flavoured with wide variety of nuts, lime, lemon or orange rinds. For a change, I am using lime rind instead of lemon and I liked the zesty smell of the lime rind. It does add a difference to the biscuits.

Lime, Honey and Pistachio Biscotti

Ingredients:

110g Castor Sugar

1 Egg

75g Plain Flour - sifted

35g Self Raising Flour - sifted

2 tsp Finely grated lime rind

70g unsalted roasted pistachio nuts

50g pumpkin seed kernels

35g sunflower seed kernels

1 tbsp Honey

2 tsp extra castor sugar

Methods:

- Preheat oven to 180 degrees.

- Whisk sugar and egg in a bowl, stir in sifted flours, lime rinds, nuts, seeds and honey.

- Shape dough into a 8 inch log, place on a tray.

- Sprinkle with extra sugar and bake for about 30 minutes.

- Cool on tray.

- Reduce oven temperature to 150 degrees.

- Cut the log diagonally into slices. 

- Place slices on ungreased overn tray and bake for about 20 minutes or until dry and crisp,

  turning halfway through baking.

- Cool on wire racks and store in an air-tight container.