An easy to make Italin biscuit, flavoured with pistachio and dried figs, served with coffee or dessert.
Preheat the oven to 180'C.
In a bowl, mix together the flour, sugar and baking powder until well combined.
Beat the eggs and add half to the dry ingredients, mix until well combined.
Add the remaining eggs, a little at a time, mixing well so that each addition is fully incorporated into the mixture before adding the next. When all of the egg has been added to the mixture, bring it together as a dough, using your hands.
Zest the lemon.
Add the pistachios, figs and lemon zest. Mix well, then knead the dough lightly until the dough is smooth and the mixture is well combined. Do not overwork.
Divide the dough into six portions. Using your hands, roll each portion into a sausage shape 3 cm in diameter, then flatten slightly. Place each onto a lightly greased baking tray. Bake in the oven for 20-30 minutes.
Remove the biscotti from the oven and set aside to cool on a wire rack.
Reduce the temperature of the oven to 140'C.
When the biscotti has cooled, using a serrated knife, cut them on the diagonal into 0.5cm in slices.
Return the biscotti to the baking tray and bake in the oven for a further 10-12 minutes, or until pale golden-brown.
Turn and cook for a further 10-15 minutes or until golden-brown on both sides.
Remove from the oven and set aside on a wire rack to cool.
«You can change the flavour of the biscotti by adding different dried fruit.»