Pistachio & Orange Biscotti

Ingredients:

275g unsalted butter

300g caster sugar

7.5ml orange extract

20ml chocolate extract

2 eggs

475g strong white flour, sifted

5ml baking powder

125g pistachios, chopped and toasted

75g chocolate chips, chopped

1 egg white

A little sugar

Instructions:

Mix the butter, sugar and extracts until just combined then add the eggs, one at a time.

Add the flour, baking powder, pistachios and chocolate chips, mix until a dough is formed.

Divide the mixture into two. Place on a lightly floured surface, roll each into a cylinder about 30cm long, then flatten slightly until about 4cm thick. Wrap in cling film and refrigerate overnight.

Preheat the oven to 190°C.

Remove the dough rolls from cling wrap and brush with egg white. Sprinkle with sugar and bake for 15-20 minutes until golden brown and firm in the middle.

Remove from the oven, allow to cool slightly. Cut into 1cm thick slices and lay on a baking sheet.

Turn the oven down to 150°C and bake for 10-15 minutes to dry out.

When completely cool, store in an airtight container.

Pistachio Fudge

Ingredients:

500g white baking chocolate
250g cream cheese, softened
750ml icing sugar
2.5ml vanilla extract
2.5ml almond extract
2-3 drops green food color
125ml chopped pistachio nuts
Additional pistachios for garnish, if desired

Method: Line an 8-inch square pan with foil, allowing foil to extend over sides of pan.
Spray with no stick cooking spray.
Melt chocolate as directed on package.
Beat cream cheese in large bowl with electric mixer until smooth. Gradually beat in sugar on low speed until well blended.
Add melted chocolate, extracts and food color; mix well.
Stir in chopped pistachios.
Spread evenly in prepared pan.
Garnish with additional pistachio nuts, if desired.
Refrigerate at least 1 hour or until firm.
Use foil to lift out of pan onto cutting board.
Cut into 25 (1½ -inch) squares.
Store in refrigerator.