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I absolutely love these crispy, thin biscotti. They are so easy to make and keep for many days, if stored in a tight container. They can be eaten as they are, or served with ice cream, custard or any other dessert that need a little crunch to go with it. You can also replace the pistachio with any nuts that you like.


Ingredients (makes about 40 slices)

  • Egg whites, 70g

  • Granulated sugar, 70g

  • Plain flour, 70g

  • Whole pistachios, 70g

  • Lemon zest

  • Vanilla essence

  • Pinch of salt


Preheat oven to 180 C.

Line a small baking tray with parchment paper and set aside. Before lining the backing tray I actually crumple the parchment pater and put it under the water. Then I press it down with my hands to eliminate any excess water and then unfold it. This way it will fit the baking tray you use perfectly.

In a bowl, beat the egg whites until soft peak. Then add the sugar and a pinch of salt and continue beating until stiff.

Fold the flour in, without stirring the mixture so that you don't let too much air out of the batter.

Add the whole pistachio, the vanilla essence and the lemon zest, mixing all ingredients together very quickly, trying to keep as much air as possible.

Pour the mixture into the baking tray.

Bake at 180 C for 20 mins until it is firm in the center.

Transfer to a cooling rack & let cool completely.

Once cooled down, using a very sharp knife or an electric one, cut into very thin slices.

Then arrange the slices on a large baking sheets and bake again at 180 C for another 15 mins until the edges are slightly burnt.

Transfer onto a rack and let cool down completely.


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