Pistachio Cantuccini

5 from 1 vote

These biscuits will keep well if stored in an airtight container

Recipe Category: Baking, Dessert, Italian

Makes enough for: biscuits

Preheat the oven to 180° Celsius
Place the egg and egg yolk into a stand mixer bowl and whisk until pale
Add the xylitol, oil and rose water and whisk to combine
Add the self raising flour, flour, pistachios and mixed peel
Change to a dough hook and mix until the dough forms a ball
Turn out onto a lightly dusted surface and bring the dough together using your hands
Shape into flat log 30cm long and 3cm high
Place onto a baking tray and place into the oven for 20 minutes
Reduce the temperature to 170° Celsius and bake for a further 10 minutes
Remove from the oven and leave to cool on the tray for 5 minutes, at the same time, reduce the oven temperature to 100° Celsius
Trim the edges and cut 1.5cm thick slices and place the slices back onto the baking tray
Place into the oven and bake for 1 hour, turning them over half way through the baking time
Remove from the oven and place onto a wire rack to cool completely