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Pistachio and Rum Biscotti

Get the sweet smelling dough in the oven…invite a good friend…put on the kettle…and enjoy these delicious tea treats in good company.



225g unsalted Butter, room temperature

140g Castor Sugar

Finely grated rind of 1 Lemon

1 Egg Yolk, lightly beaten

1 teaspoon Rum Extract

280 All Purpose Flour

85g Pistachio Nuts

Pinch of Salt


  1. Place the butter, sugar and lemon rind in a large bowl and beat together until light ad fluffy.
  2. Beat the egg yolk and the brandy extract into the butter mix.
  3. Sift the flour into the butter mix and add the pistachio nuts and the salt and stir until thoroughly combined.
  4. Shape the mixture into a log, flatten the sides slightly and wrap in clingfilm.
  5. Chill in the refrigerator for 1 hour.
  6. Pre-heat the oven to 180°C.
  7. Line two large baking sheets with baking paper.
  8. Unwrap the log and cut into 5mm slices with a sharp serrated knife.
  9. Place the cut pieces on the baking sheets.

10. Bake in the oven for 10 – 15 minutes.

11. Leave to cool for 10 minutes and then transfer to a wire racks and cool completely.


About The PaperCup Kitchen

Hi there everyone. I am Nelmarie, but please call me Nel. I, like so many people out there enjoy cooking and baking. Food makes me smile and it makes my heart beat faster. The only place where I know I fit just perfectly, is in the kitchen. I have also enrolled in a few cake decorating courses this year and I think I have met my true love....not mentioning my Hubby now :D. It took me 36 years to find out what I want to do with my life and I can now say the answer is rather simple...Bake and then decorating what I've baked. I have started PaperCup in 2011 whilst we were living in Moscow, Russia. Living the life of an Expat can sometimes get very lonely and the blog has not only brought the whole world into my kitchen but I have met so many gorgeous Foodie Friends. I am so happy that I have taken the plunge and started PaperCup. I am not a brilliant writer, I am not a brilliant chef, I am not a brilliant baker BUT I do invite you into my kitchen, take your shoes of, relax, have a bite to eat and let's have a chat. A little more about me: Nelmarie Rennison, married to Christopher for 6 years, together for 12. Two lovely kiddies, Nicholas 3 1/2 and Allegra just over a year. South African, lived in Russia for two years and now loving living in the UK. Diagnosed with MS in 2000 and never felt better :D I am just as grateful for dust blowing in my eyes as I am for Angels sitting on my shoulders. I love my family, my friends, my life and I am grateful for each new morning. Looking forward to get to know you better xx

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