Pistachio and Raisin Biscotti with Honey and Lemo

• portions: Makes 12 biscotti

Ingrédients

Biscotti means twice-cooked so after the first bake you slice them and bake them again for 10 minutes. This gives them their crunchy characteristic!

This recipe uses a good quality gluten-free flour because everyone deserves to enjoy a good biscuit! But you can easily make it with all-purpose flour as well.

They are delicious with a nice cup of coffee in the morning or even as a sweet treat to give a a gift. I hope you enjoy them as much as I do 💚

Here are the ingredients 👇 Or you can find the fully written recipe on my website (link in bio)

250g good quality gluten-free plain flour (or 200g 00 flour), plus extra for dusting

100g sugar

2 tsp honey

60g whole pistachios (half crushed, half whole)

40g raisins

6g baking powder

2 medium eggs

1/2 zest of a lemon

A small pinch of salt

A tsp vanilla extract