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Pistachio and ginger biscotti from Ottolenghi: The Cookbook (page 224) by Yotam Ottolenghi and Sami Tamimi

  • brandy
  • ground ginger
  • oranges
  • stem ginger in syrup
  • pistachio nuts
  • store-cupboard ingredients

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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

  • micheleK on June 26, 2011

    Wasn't sure whether oven temp was for fan forced, so lowered it. Wrong. Loaf was mushy in middle. Back into oven. Did spread a lot. Followed oven temp for 2nd baking. Biscotti disappeared off plate very quickly! Might add a little more ground Ginger next time, but that's just me. Really enjoyed them.

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