Orange and pistachio biscuits (Cantuccini con arance e pistacchi) from The Italian Cookery Course: Techniques, Masterclasses, Ingredients, Traditional Recipes by Katie Caldesi

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Melanie on May 24, 2014

    Delicious, would definitely make again - these were great paired with a cup of coffee or panna cotta. Needed 5-10 minutes on the second bake, not the 2-3 minutes suggested. I made some substitutions based on the ingredients I had at home (almonds only instead of mixed with pistachios; no orange zest - increased proportion of rind slightly) and thought the results were great.

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