Tuesday, June 3, 2014

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


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


- 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.


Jessie-CookingMoments said...

Oh, like to see lime & pistachio in the biscotti!

Copycake kitchen said...

oh..so lovely and healthy biscotti, I like it! :)

eileenlml.blogspot.com said...

this little cookies serve well with a cup of hot coffee, super like.

Cecilia Yap said...

I liked it too..something different..

Cecilia Yap said...

Tks Esther..I liked the nutty aroma when I baked this..

Cecilia Yap said...

Tks Eileen..I super liked this with coffee too..

Rabiul Awwal said...

Great readingg