Pistachio Butter Biscotti

I absolutely adore Pistachio’s. Fresh, roasted, baked, ground into a butter, creamed into gelato, flecked through saffron scented rice…. the list goes on!

There is something deeply satisfying about the rich green tones, lighted blushed with purple hues that I just can’t get enough of.

Now I know I’ve posted pistachio biscotti recipes before and I’m nearly 100% certain I’m going to post more in the future, but when you use this addictively savoury, yet sweet nut, you just want to create and share the goodness!

This recipe is an ode to my time in Sicily, where pistachio butter was used liberally and stuffed into nearly everything!
One of my favourite moments of pistachio goodness was created in the back streets of Catania in the very early hours of the morning.

We were up and ready to explore, as the sun was only just starting to rise. We needed to hit the streets early, as we were being picked up for our Mt Etna Volcano Tour at 8am.
Wayne and I were ready first, so were charged with the duty of feeding the masses and finding somewhere to get a coffee.

As luck would have it, we stumbled across two incredible bakeries and a strange little bar/cafe that served the best coffee I have ever had!
We collected a large selection of pastry items and a bag of mixed gluten free biscotti, downed a couple of espresso’s and made our way back to the apartment.

After laying our spoils across the kitchen table and realising we purchased enough to feed all of Catania, we got stuck in to trying all the new and interesting flavours on display.

I headed straight for the dusty green mounds that stood out from the soft yellow and beige tones in the mixed bag of biscotti. From the moment it hit my lips, I was already planning to purchase more!

Chewy, sweet and addictively moreish, I knew I needed to discover their recipe and make them again. So, without further rambling, I bring to you my Sicilian inspired Pistachio Butter Biscotti.

PISTACHIO BUTTER BISCOTTI
Ingredients:

260g almond meal
100g pistachio butter (I used NOYA pistachio butter, as it is 100% crushed pistachios, nothing else)
280g caster sugar
2 egg whites
1 tsp vanilla

Method:
1. Preheat oven to 180 degrees celsius and line baking trays with baking paper.
2. Throw all ingredients into a bowl and mix until well combined. It will look like damp sand, not your traditional biscuit batter – don’t stress about this, it’s meant to look this way!
3. Take tablespoonfuls of mixture and press into a tight balls, place on a baking tray and press down a little.
4. Bake at 180 degrees celsius for 12 – 15 minutes, or until starting to go golden around the edges.
5. DEVOUR!

I love to dunk mine in coffee and let them soak up the delicious liquid like a sponge!

2 Replies to “Pistachio Butter Biscotti”

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