Limoncello, white chocolate and pistachio biscotti

Make this delicious twice-baked Italian biscuits and enjoy them alongside a cup of tea or coffee! The lemon, pistachio and white chocolate all come together beautifully in this recipe. I made these recently and gave some away to friends who we hadn't seen in a long time. I gave them in a nice jar with fabric ribbon and voila! The perfect homemade gift without excess plastic and waste.  

Ingredients 
350g plain flour (all purpose flour) 
275g granulated sugar 
1/2 tsp baking powder 
Pinch salt 
100g chopped pistachios save a few for sprinkling on top 
Zest of two lemons 
3 eggs 
75ml oil (veg, olive, coconut all work) 
50ml limoncello 

Melted white chocolate for dipping. I used a bain marie to melt the chocolate (bowl over a saucepan of boiling water). 

Method 

• Preheat your oven to 180 degrees / 160 degrees fan. Line two large baking trays with baking paper or a reusable baking mat (I have a silicone one). 
  
  
• In a small bowl, whisk together the eggs, oil, limoncello and zest until well combined. Set aside. 
  
  
• In a larger mixing bowl, combine the dry ingredients - the flour, sugar, baking powder, pistachios (saving a few for sprinkling at the end) and salt. Mix well. 
  
  
• Gradually add the wet ingredients to the dry ingredients and combine until you have a rough dough. The dough may be a little sticky but that's okay. 
  
  
• Turn the dough out onto a well-floured surface and knead briefly until smooth (only a few minutes - longer and then the biscotti may be chewy. You don't want to build up lots of gluten). 
  
  
• Divide the dough in half and then shape each half into large rectangular slabs (around 20cm long, 1.5 cm high and 5-10 cm wide. Carefully transfer these slabs to your prepared baking trays. 
  
  
• Bake for around 25-30 minutes. They will turn golden around the edges, but the centre will still be soft. 
  
  
• Remove and leave to cool until you can handle them (15 minutes or thereabouts). 
  
  
• Carefully transfer the slabs to a sturdy chopping board. Slice the slabs diagonally with a serrated knife into around 2cm slices. 
  
  
• Add each biscotti slice back to the baking trays cut side down. Bake for a further 10 minutes on one side, and then flip the slices, baking them for 10 minutes on the other side. They will brown further and become crunchy all the way through. 
  
  
• When baked, transfer to a wire rack to cool completely before dipping in chocolate and garnishing with the reserved chopped pistachios!