Lemon Biscotti

Ingredients

• 1/2 cup shelled and peeled raw pistachio nuts

• 2⅓ cup all purpose plain flour

• 1 cup superfine granulated sugar castor sugar 

• 1 tbs lemon zest 

• 1 tsp baking powder

• ½ tsp fine salt

• 2 eggs at room temperature

• 2 tbs fresh lemon juice

• ½ cup unsalted butter melted 

Lemon Glaze

• 1 cup powdered sugar

• 1-2 tbs fresh lemon juice

Instructions

1. Bring Preheat oven to 350°F/180°C.

2. Spread pistachio nuts onto a baking sheet and toast in the oven for 8-10 minutes. Set aside to cool.

3. Leave the oven on. Line a large baking sheet or two smaller baking sheets with non-stick parchment paper.

4. Place flour, sugar, lemon zest, baking powder and salt into a medium bowl. Whisk to combine.

5. Make a well in the center of the dry ingredients.

6. Break the eggs into the well and add lemon juice and melted, cooled butter

7. Whisk together the wet ingredients and the dry ingredients.

8. Before the dry ingredients are completely mixed in, switch to a wooden spoon to finish incorporating the dry ingredients.

9. As the mixture starts to come together add the pistachio nuts.

10. Turn out onto a lightly floured surface and knead very lightly to form a ball

11. The mixture can be sticky and so refrigerated for 45 minutes to make the dough easier to handle. Otherwise, you can go right onto the next step.

12. Divide the dough into two equal portions.

13. Roll each portion into a 12in. Place logs onto a lined baking sheet and, this is optional, using a wet hand, smooth the surface of the dough.

14. Bake for 25-30 minutes until browned and firm.

15. Removed from the oven and cool on baking sheets for 12 minutes.

16. Reduce the oven to 300°F/150°C.

17. While still warm, cut each log into 20 slices. Check my tips below on how to cut biscotti easily.

18. Return the biscotti cut side up to the baking sheets and bake in the oven for 10-15 minutes until beginning to dry. The biscotti will become more crisp as they cool.

19. Cool on a wire rack.

20. Once the biscotti are completely cool, they can be drizzled with the lemon glaze. Arrange the biscotti in a single layer on wire racks and place the racks over baking sheets to catch any extra lemon glaze.

21. Using a teaspoon, drizzle the lemon glaze over the biscotti. The best way to do this is to hold the teaspoon high over the biscotti. Move the teaspoon back and forth rather quickly drizzling the lemon glaze in a thin stream on the biscotti.

Lemon glaze

1. Place the powdered sugar in a small bowl.

2. Add the lemon juice slowly until to achieve drizzling consistency.

3. Trial the glaze on a biscotti. If it’s too thick, add a little more lemon juice. If it’s too thin, a little more powdered sugar.

*In flyer December 15 - 21 2024
Recipe and photo credit: Marcelliina in Cucina

Cajun Chicken Pasta

Ingredients

• 8 oz uncooked linguine

• 1 lb chicken breast, cut into strips

• 1-2 tsp Cajun seasoning, or more 

• 2 tsp garlic powder

• 1 tbs olive oil

• 1 med. red bell pepper, thinly sliced

• 1 medium yellow bell pepper, thinly sliced

• 8 oz fresh mushrooms, sliced

• 1/2 red onion, sliced

• 5 cloves garlic, minced

• 2 tomatoes, diced

• 1 cup low sodium chicken broth

• 1/3 cup skim milk

• 1 tbs flour

• 3 tbs light cream cheese

• fresh cracked pepper

• 2 scallions, chopped

• kosher salt to taste

• olive oil spray

Instructions

1. Prep all your vegetables.

2. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside.

3. Season chicken generously with Cajun seasoning, garlic powder and salt.

4. Prepare pasta in salted water according to package directions.

5. Heat a large heavy nonstick skillet over medium-high heat; spray with oil and add half of the chicken.

6. Sauté 5 to 7 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside.

7. Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes.

8. Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender.

9. Season with 1/4 tsp salt, garlic powder & cracked pepper to taste.

10. Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.

11. Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat.

12. Top with chopped scallions and enjoy!

*In flyer December 15 - 21, 2024
Recipe and photo credit: Skinny Taste