Lemon pistachio biscotti

White chocolate and pomelo cookies

• 75 GRAM PISTACHIOS, chopped
• RIND OF 1 LEMON
• 200 GRAM SELF RAISING FLOUR
• 4 EGGS
• 100 GRAM BUTTER
• 150 GRAM SUGAR

• 175 GRAM SELF RAISING FLOUR
• 150 GRAM SUGAR
• 100 GRAM BUTTER, soft
• 1 EGG
• 200 GRAM WHITE CHOCOLATE, chopped
• 1/2 POMELO, cleaned and cut small

Beat the butter with the sugar for a few minutes. Add the eggs one by one, keep beating. Stir in the flour, the pistachios and the lemon rind. Make two rectangular shapes of batter on a sheet of waxed paper and refrigerate half an hour. Bake them 25 minutes at 175 degrees Celsius. Slice the cake immediately in thin slices, put the slices on their side on a sheet of waxed paper. Bake 7 minutes at 150 degrees, turn them and bake 7 minutes more.

Mix all ingredients together and put in the fridge for half an hour. For 30 little balls and put them on a greased baking tray with good space between them. Bake the cookies 10 minutes at 190 degrees Celsius.