As we approach the end of Ramadan, it is with mixed feelings that I look forward to Eid – a sadness that I have to wait an entire year for the blessed month to make its appearance and the excitement that Eid brings – the shopping, being with family and friends and of course the cooking – there definitely has to be a special dessert as part of our meal. So for this Eid – I am making a simple and easy dessert which can be pre-made and kept ready well in advance leaving you to enjoy the special time with your family and friends. Biscottis are double baked Italian cookies that complement the rich, creamy pistachio pots and balance the sweetness and flavour perfectly.
Pistachio Cream Shots with Biscotti
Prep time
Cook time
Total time
Author: Shazia Wahid
Recipe type: Dessert
Ingredients
For the Pistachio Cream Shots
- Milk - 250 ml (1 cup)
- Egg Yolks - 3
- Corn Flour - 30 g
- Caster Sugar - 80 g
- Pistachios - 40 g
- Double Cream - 100 ml
For the Biscotti
- Pistachios - 60 g (1.2 cup)
- Butter - 40 g (3 tablespoons)
- Egg - 1
- Caster Sugar - 65 g (1/3 cup)
- Vanilla Extract - ⅓ teaspoon
- All purpose Flour - 150 g
- Baking powder - ⅓ teaspoon
- Salt - a pinch
For the garnish
- Sugar Shards or Chopped Pistachio Nuts
Instructions
- Place the pistachios in a microwave safe bowl covered with water and place in the microwave for 5 minutes.
- Pour cold water over the pistachios and then slide the skins of each one. Grind the peeled pistachios into a coarse paste.
- Place the cream, milk and pistachio paste in a sauce pan.
- In a bowl, whisk the egg yolks, caster sugar and corn flour. When the liquid in the sauce pan begins to boil, remove from heat and add the egg yolk mixture gradually. Continue whisking.
- Return the sauce pan to medium heat and continue whisking for 3 to 4 minutes until the mixture begins to boil and thickens.
- Transfer to a bowl and chill the mixture in the fridge.
- To make the biscotti, preheat the oven to 175 Celsius or 350 F and spread the peeled pistachios on a baking tray and roast them for 10 minutes.
- In a mixing bowl, beat butter till light and fluffy, add the sugar, egg and vanilla extract and beat again. Add the flour and roasted pistachios. Mix well till it combines completely.
- Place the dough on a lightly floured surface and roll it into the shape of a log. Now place this on a lightly floured baking tray and bake for about 30 to 35 minutes. Remove and cool the logs for 5 minutes. and slice into 12 diagonal pieces of ½ inch thickness. Now lay them flat on the baking tray and bake for further 5 minutes. Now turn over to the other side and repeat the same. Place on a cooling rack and let them cool completely.
- When you are ready to serve, transfer into a disposable piping bag and pipe the pistachio cream into shot glasses. Garnish with some sugar shards or chopped pistachios and serve with a biscotti on the side.
Notes
Both the pistachio cream and biscotti can be made the previous day.
The biscotti needs to be stored in an airtight container.
The biscotti needs to be stored in an airtight container.
