[ a. at her grandmother's ]
[ life partner out of town ]
[ torrential rains instead of preordained sun ]
the kitchen is a good, soothing place to be
[ biscotti al pistachio ] from
the kitchen of the american academy in rome - which thankfully did not collapse in a heap on
may 11
yields 45-50
500g raw pistachios
200g granulated sugar
1 tbsp honey
grated zest of half a lemon
3 1/2 oz egg whites
150g icing sugar
preheat oven to 180C
pulse pistachios in a food processor with half of the measured granulated sugar until nuts are finely chopped
combine the ground pistachio-sugar mixture with the honey, vanilla and lemon zest in a large mixing bowl. slowly add egg whites, mixing until dough is well combined and soft. at this point, add the additional 100g of granulated sugar and mix gently. the dough will be soft but not sticky
form dough into small balls and roll them in the icing sugar to coat well. transfer the balls to cookie sheets lined with with parchment paper, leaving 3cm between each cookie
bake for 15-18 minutes, until edges of each cookie are golden
may be stored in sealed container for up to 2 weeks
[ note: if you're tempted, please weigh that egg white - there is just no way round it! ]
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