Biscuits without Borders: Pistachio Biscotti
We’re raiding the global cookie jar! For this special series, we ask chefs and baking experts for their fave biscuit recipes, with a focus on their own culinary heritage. This recipe is from Naples native Giapo Grazioli of Auckland’s Giapo, who makes fabulous home-made ice-cream and gelato. It’s a gluten-free interpretation of a biscotti recipe his grandmother, Francesca, made – the biscuits are twice-baked, which makes them dry, crunchy, and excellent for dipping in a drink, traditionally Vin Santo. In Italy, the term ‘biscotti’ encompasses a wide variety of biscuits of different shapes, sizes and flavours.
MAKES APPROX 25
1 cup almond flour, plus extra, for dusting
2½ tsp psyllium husk (available from supermarkets)
1 cup rice flour
1 cup caster sugar
1 tbsp cornflour
1 tsp baking powder
½ tsp salt
2 large eggs, whisked
1½ tbsp melted butter
3 drops of orange essence
1 tsp almond essence
1 cup slivered almonds
½ cup pistachios
Preheat the oven to 180˚C. Line a baking tray with baking paper.
Combine the almond flour, psyllium husk, rice flour, caster sugar, cornflour, baking powder and salt in a large bowl and mix well. Make a small well in the centre, then add the eggs, butter, almond and orange essence to the well. Using a wooden spoon and working from the middle out, stir to combine all the ingredients and form a rough dough.
Add the almonds and pistachios, then using your hands, knead the nuts into the dough.
Lightly dust a work surface with flour. Divide the dough into two even-sized portions, then roll each portion into a log shape around 25-30cm long. Pat the logs down to flatten the tops slightly.
Carefully move both logs to the lined tray, making sure there’s room between each for spreading.
Bake for 25-30 minutes, or until firm and until lightly browned. Remove from the oven and allow to cool for 10-15 minutes.
Transfer the logs to a board, then using a serrated knife, cut on a 45˚ angle into 2cm-wide biscuits.
Place each biscotti back on the baking tray, then bake again for another 10-15 minutes at 180˚C.
Transfer to a wire rack to cool completely.; the biscotti will dry out and firm up even more once cooled. Store in an airtight container.
“Giapo is the place where people are transported to a world of delight and the boundaries between art and ice cream blur, leaving you with a truly unforgettable and indulgent moment.” – Giapo
