Easy recipe Pistachio Orange Biscotti Recipe

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about three eggs one cup (two hundred and twentyg) caster sugar two one/two cups (about three hundred and seventy-fiveg) plain flour (Recipes by ingridients flour) one/two cup (seventy-fiveg) self-raising flour (Recipes by ingridients flour) one hundred and fiftyg pistachio kernels two teaspoons grated orange rind one/two teaspoon ground cardamomStep one Preheat oven to one hundred and seventyC. Pistachio Orange Biscotti Recipe. Use electric beater to beat about three eggs and one cup (two hundred and twentyg) caster sugar until thick and pale. Add two one/two cups (about three hundred and seventy-fiveg) plain, flour (Recipes by ingridients flour) one/two cup (seventy-fiveg) self-raising, flour (Recipes by ingridients flour) one hundred and fiftyg pistachio kernels, two teaspoons grated orange rind and one/two teaspoon ground cardamom until combined. Step two On a floured surface, divide the dough into two portions. Shape each into logs about twentycm long x about eightcm wide. Place on a lined tray. Pistachio Orange Biscotti Recipe. Bake for thirty-thirty-five minutes or until light golden. Cool completely. Step about three Reduce oven to one hundred and fourtyC. Pistachio Orange Biscotti Recipe. Use a serrated knife to cut into onecm thick slices. Bake on trays for about fifteen-about twenty minutes..