World Cuisine

  • 175 g (6 oz) shelled pistachio nuts
  • 2 tablespoons pine nuts
  • 125 g (4 oz) unsalted butter, softened, plus extra for greasing
  • 200 g (7 oz) granulated sugar
  • 2 eggs, beaten
  • finely grated rind of 1 lemon
  • 1 tablespoon Amaretto di Saronno
  • about 375 g (12 oz) plain flour, plus extra for dusting
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 75 g (3 oz) coarse polenta

Spread the pistachios and pine nuts out on a baking sheet and toast in a preheated oven, 160°C (325°F), Gas Mark 3, for 5–10 minutes until golden. Remove the nuts and leave to cool but leave the oven on.

Beat the butter and sugar together in a large bowl until just mixed, then beat in the eggs, lemon rind and Amaretto. Sift the flour, baking powder and salt together into a separate bowl, then stir into the butter mixture with the polenta. Stir in the toasted pistachios and pine nuts.

Turn the dough out on to a floured work surface and knead until smooth, working in a little more flour if too sticky. Divide into quarters and roll each quarter into a sausage 5 cm (2 inches) long and 1.5 cm (¾ inch) thick. Flatten slightly. Place on 2 greased baking sheets and bake in the oven for about 35 minutes until just golden around the edges.

Leave to cool slightly, then cut on the diagonal into 1 cm (½ inch) thick slices. Place, cut-side down, on the baking sheets and bake for a further 10–15 minutes until golden brown and crisp, being careful not to burn. Transfer to a wire rack to cool.

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