RECIPE: LEMON MYRTLE AND PISTACHIO BISCOTTI

We live in an amazing continent not only filled with plenty to see and experience but also plenty of native Australian goodies to eat! In the past 5 years or so, I’ve started to notice the hero-ing of native ingredients at many a fine dining establishments and even the occasional casual encounter at brunch - that was about as far as my encounters with native ingredients extended. And certainly never in my own kitchen… that is, until recently with the gifting of some native ingredients from Melbourne Bushfood. Working with wild-harvesters, indigenous communities and sustainable agriculturalists, the Melbourne Bushfood range features quite a selection of ethically and sustainably sourced native produce including herbs, spices, teas and flavoured chocolates.

While I was outside my zone of familiarity, I was able to take inspiration from the notes that accompanied each ingredient on flavouring and suggestions for use. Up first to bat: lemon myrtle, a flowering plant with a beautifully fragrant lemon perfume.

With biscotti listed on my to-bake list for quite some time now, I decided to knock out two birds with one stone: presenting the lemon myrtle and pistachio biscotti. I’ve only ever really encountered plain almond or almond with orange biscotti flavours in the past but as it turns out, lemon myrtle and pistachio also make an excellent pairing in biscotti form. These sported a beautiful crunch, weren’t overly sweet and the lemon myrtle presence was beautifully defined in each crunchy bite.

LEMON MYRTLE & PISTACHIO BISCOTTI

ingredients

110g unsalted butter, room temperature
165 g caster sugar (3/4 cup)
2 eggs, room temperature
1 teaspoon dried lemon myrtle (+ extra for garnish if so desired)
1 teaspoon lemon zest (+ extra for garnish if so desired)
215 g plain flour, sifted (2 1/2 cups)
2 teaspoons baking powder
1 cup toasted pistachios (approx. 200 g whole pistachios, 100 g of kernels) + extra for garnish if so desired

Optional lemon glaze:

1/3 cup icing sugar
1-2 tablespoons lemon juice

METHODS

Preheat the oven to 180 C.
Using a hand held or stand mixer on medium speed, beat the butter and sugar for 1 minute or until combined.
- 110 g butter + 165 g caster sugar
Gradually add the eggs and mix until combined.
- 2 eggs
Use a spatula/wooden spoon to fold in the dried lemon myrtle, lemon zest, flour and baking powder.
- 1 teaspoon dried lemon myrtle + 1 teaspoon lemon zest + 2 1/2 cups plain flour + 2 teaspoons baking powder
Fold through the toasted pistachios.
- 1 cup pistachio kernels
Divide the dough into two, transfer to a baking paper lined tray and shape into logs before flattening (as shown in photo below).
Bake for 25 minutes and remove from oven. Lower the oven temperature to 150 C.
Leave the biscotti dough to cool for 10-15 minutes or until cool enough to touch. Use a knife (I used a serrated knife) to cut the biscotti dough into 1.5-2 cm thick pieces (like shown in the picture below).
Return the biscotti dough, facing upright, to the tray and bake for 15 minutes. Use a spatula or tongs to carefully flip these over and bake the other side for 15 minutes. Remove from the oven and allow to cool completely on the tray or wire rack.
Optional: prepare a lemon glaze by combining icing sugar with 1-2 tablespoons lemon juice, adding more lemon juice if needed. The consistency should be runny enough to either dunk the biscotti in or drizzle onto the biscotti. Garnish with chopped pistachios, lemon zest and/or a sprinkle of lemon myrtle before setting aside and allowing the glaze to harden completely.
- 1/3 cup icing sugar

Enjoy!

Disclosure: I received the native ingredients courtesy of Melbourne Bushfood.