India x Italy
Kesar pista biscotti
Twice baked, so it survives a long dunk in your chai.
90 minTime
5 gProtein each
mildSpice
Twice baked, once dunked3 chapters · 2 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original190kcal
5 gprotein
1 gfibre
90minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
5 steps- 1Soak the saffron in the warm milk for 10 minutes. Heat the oven to 175°C.
- 2Whisk the eggs, sugar, saffron milk and cardamom. Stir in the maida, baking powder and salt, then the pistachios, to a sticky dough.
- 3With floured hands shape two logs about 5 cm wide on a lined tray. Bake 25 minutes.
- 4Cool 10 minutes, then cut on the diagonal into 1.5 cm slices with a serrated knife.
- 5Lay the slices flat, lower the oven to 150°C and bake 12 minutes a side. Cool completely before storing.
Serve it like this
Stand biscotti in a glass jar and serve two beside a cup of chai.
