Fig & Pistachio Biscotti #SABH

October 21, 2012

I love high tea! Its the ultimate girls indulgence of socially acceptable minimum savoury and maximum sweet.

You dont get judged for the amount you devour either ;)

Things have been a little hectic lately, so I’m just scraping in by the skin of my teeth for this months Sweet Adventures Blog Hop, High Tea! But hey, I made it right :)

For more awesome High Tea-ness, head over to the fabulous, and newly “Mrs” (YAY :D) Delicieux where you can also indugle in some Triple chocolate and honeycomb deliciousness!

Its hard to get shots with a nosy kitty ;)

As always, the monthly Sweet Adventures are brought to you by your hostesses – The Hungry AustralianDining With a StudThe Capers of the Kitchen CrusaderDelicieux and 84th & 3rd.

Fig & Pistachio Biscotti

Adapted from Taste


Melted butter, to grease
55g (1/3 cup) pistachio kernels
3 egg whites
80g (1/3 cup) caster sugar
115g (3/4 cup) plain flour, sifted
80g (1/3 cup) finely chopped dried figs


Preheat oven to 180°C. Brush a 7 x 25cm (base measurement) bar pan with melted butter to lightly grease. Line the base and 2 long sides with non-stick baking paper, allowing it to overhang.

Place pistachios in a heatproof bowl. Cover with boiling water and set aside for 5 minutes or until skins soften. Drain. Peel off skins and dry on paper towel.

Meanwhile, use an electric beater to whisk the egg whites in a clean, dry bowl until soft peaks form. Add the sugar, one spoonful at a time, whisking well after each addition, until sugar dissolves.

Combine flour and figs in a bowl. Use your fingers to separate figs and coat in flour. Fold fig mixture and pistachios into egg-white mixture until just combined.

Spoon mixture into prepared pan and smooth the surface. Bake in oven for 30 minutes or until cooked through. Turn onto a wire rack and set aside for 1 hour or until cooled to room temperature.

Preheat oven to 160°C. Use a serrated knife to cut loaf crossways into 5mm-thick slices. Place in a single layer on a baking tray. Bake in oven for 10 minutes or until crisp and golden. Cool on tray.

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