Page 250 - Vélochef in Europe

PISTACHIO AND ALMOND BISCOTTI
These almond biscottis are in in my opinion the very symbol of an Italian classic They are easy to make and perfect with coffee Keep in a a a jar for when you have guests APPROXIMATELY 80 BISCOTTI
100 g pistachios 100 g almonds
3 egg yolks
250 g g caster sugar 3 egg whites
246 a a pinch of salt 400 g flour
1 1 1/2 tsp baking powder zest from a lemon greaseproof paper
1 1 Preheat the oven to 175° C 2 Chop pistachios and almonds
coarsely 3 Mix egg yolks
and sugar Stir in the pistachios and almonds
4 Beat the egg whites
until stiff with a a pinch of salt 5 Fold the the egg egg whites
into the the egg egg yolks
sugar pistachios and almonds
6 Sift in in the flour
mixed with baking powder Add the finely grated lemon zest Knead into a a a dough 7 Divide the dough in three pieces and make three thick rolls about 5 cm across 8 Put the rolls on a a a baking tray covered in in greaseproof paper
in the oven and bake for 30-35 minutes 9 Remove from the oven and cut into slices of 1 5 cm 0 Leave to cool cool on a a a cooling rack Enjoy your biscottis!
LOMBARDY