ALMOND PISTACHIO BISCOTTI

By Grandmax4

Ingredients

• 1/4 cup unsalted butter
• 1/2 cup sugar
• 1 1/2 cup self-rising flour
• 1 pinch salt
• 2 teaspoons baking powder
• 1 teaspoon ground coriander
• 1 lemon -- finely grated rind of
• 1/2 cup medium yellow cornmeal
• 1 egg -- lightly beaten
• 2 teaspoons brandy or orange-flavored liqueur
• 1/2 cup unblanched almonds
• 1/2 cup pistachios

Preparation

Step 1

Preheat oven to 325 degrees. Lightly grease a baking sheet. Cream together butter and sugar in a bowl.

Sift flour, salt, baking powder and coriander into bowl. Add lemon rind, cornmeal, egg and brandy or liqueur; mix together to make a soft dough.

Stir in the nuts until evenly combined. Halve the mixture. Shape each half into a flat sausage about 9 inches long and 2 1/2 inches wide. Bake about 30 minutes, until risen and firm. Remove from the oven.

When cool, cut each sausage diagonally into 12 thin slices.

Return to the baking sheet and cook another 10 minutes, until crisp. Transfer to a wire rack to cool completely. Store in an airtight container for up to one week.

Tip: Use a sharp serrated knife to slice cooled biscotti or they will crumble.