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Part of the Italian collection


300g plain flour

250g caster sugar

100g shelled pistachios

zest of 1 lemon, finely grated

1¼ tsp baking powder

pinch of salt

2 eggs, lightly beaten


Preheat oven to 180°C. Line a baking tray with a layer of parchment paper.

Mix all the dry ingredients into a bowl, add the eggs slowly as you might not need them all, and mix together to a firm dough. Form into long sausages on a lightly floured surface, place on the baking tray, then cook for 20 minutes until golden. Remove from the oven and leave to cool.

Using a serrated knife, cut the biscotti on an angle into 1cm thick slices. Lie them back down on the baking tray and return to the oven. Cook for a further 10 to 15 minutes and leave to cool.


by Nikki Legon

© Living Magazine / Originally published April 2015