Ingredients
2 cups cake flour
1 tsp salt
1 tsp baking powder
⅔ cup Saint Sebastian Bay Extra Virgin Olive Oil
1 cup sugar
2 large eggs at room temperature
zest of 1 large lemon
½ tsp vanilla essence
1 cup shelled, unsalted pistachios
Directions
1
Preheat the oven to 180ºC.
2
Combine the flour, sugar, pistachios and lemon rind. Fold the eggs into the mixture to make a sticky dough.
3
Divide the dough into four and roll into logs, 5cm in diameter.
4
Place the logs on a baking tray, leaving space for the dough to spread. Bake for 20 to 30 minutes. Remove and allow to cool.
5
Reduce the oven to 120ºC.
6
Slice the logs, at an angle, into 1cm slices. Place the biscuits back on the baking tray and into the oven.
7
Allow them to dry for 30 minutes. Remove and cool before serving.
Ingredients
Ingredients
2 cups cake flour
1 tsp salt
1 tsp baking powder
⅔ cup Saint Sebastian Bay Extra Virgin Olive Oil
1 cup sugar
2 large eggs at room temperature
zest of 1 large lemon
½ tsp vanilla essence
1 cup shelled, unsalted pistachios