Turkish delight and pistachio biscotti

This dairy-free baked treat is a guaranteed staple for Turkish delight lovers, packed with a crunchy dose of nutty goodness.


2 cups plain flour 

1 1/2 tsp baking powder 

3/4 cup packed dark brown sugar 

3/4 cup pistachios 

250g rose Turkish delight, chopped into 1cm cubes 

2 large eggs, lightly beaten 

1 tsp vanilla extract 


Step 1. 

Preheat the oven to 160°C. 

Step 2.

Place sifted flour, baking powder, brown sugar, pistachios and Turkish delight into a mixer bowl with a dough hook, and mix to combine. 

Step 3.

Add eggs and vanilla, and mix well until a soft dough forms. 

Step 4.

Place the dough onto a board and knead until smooth. Divide into two logs (approximately 25 x 5cm each). 

Step 5.

Place the logs on a lined baking tray and bake for about 40 minutes or until cooked through. Remove from oven and allow to cool completely. 

Step 6.

Turn oven down to 120°C. Slice the logs into 5mm slices and place on a lined baking tray. 

Step 7.

Bake for 20 to 30 minutes or until biscotti are crisp. Turn off the oven and allow biscotti to cool from inside it with the door ajar. Store in an airtight container. 

Makes 60-70 biscuits.

Better Together Kitchen 2

Extract from Better Together Kitchen 2 by Ronnit Hoppe and Delia Baron. Available now. Go to Better Together Kitchen to purchase.