Photo: Mae Mu
John Whaite's pistachio and rosemary biscotti recipe
9 ingredients
20 min + 40 min
10 people
openrecipes
Twice-baked biscotti with soothing pistachio and rosemary flavours.
Estimated Nutrition (whole recipe, rough)
973
Calories
35g
Protein
28g
Fat
148g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 125 plain flour
- g caster sugar
- 75 baking powder
- g large orange, zest only
- 0.5 dried apricots, roughly chopped
- tsp pistachio kernels, roughly chopped
- 1 sprig rosemary, finely chopped
- 50 egg
- g milk
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes