Pistachio and fig biscotti recipe

Ingredients

• 250 g (8.8oz) plain flour
• 225 g (7.9oz) sugar
• 1 tsp vanilla essence
• 1 tsp baking powder
• 2 medium eggs
• beaten
• 200 g (7.1oz) pistachio nuts
• shelled weight
• 1 lemon
• zest and juice
• 125 g (4.4oz) dried figs
• roughly chopped

Instructions

1. Pre-heat the oven to 180C/350F/Gas mark 4.
2. Line a baking tray with non-stick baking parchment.
3. Mix together the flour, sugar, vanilla essence and baking powder.
4. Add the eggs gradually - you may not need it all as a stiff dough is what is required.
5. Knead in the pistachio nuts, lemon zest and juice and chopped figs.
6. Divide the dough into six.
7. Using your hands roll into sausage shapes about 2.5 cm/1 inch in diameter then flatten slightly.
8. Place on a baking tray, spaced well apart, then bake for 25 minutes or until pale golden.
9. Remove and leave to cool for 10 minutes.
10. Reduce the oven temperature to 150C/300F/Gas mark 2.
11. Using a serrated knife and cutting at an angle, cut each `sausage' into very thin slices.
12. Lay the slices on the baking tray and cook for a further 10 minutes or until dry and firm.
13. Leave to cool on a wire rack.