Tamal Ray’s recipe for pistachio biscotti | The Sweet Spot

These pistachio and cherry biscotti are real keepers – they last a couple of months, if you can resist them

There are few things more welcoming than walking into a cafe and being greeted by the sight of a shining jar of biscotti. The dough for this recipe, flavoured with honey and orange-blossom water, will be much wetter than you might expect. All will be saved by the second bake, however, with the water being driven out to give the crisp texture and long shelf life for which they are known.

Related: Tamal Ray’s recipe scones with pineapple jam | The Sweet Spot

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