{"id":18230,"date":"2019-02-25T00:00:00","date_gmt":"2019-02-25T00:00:00","guid":{"rendered":"https:\/\/www.contini.com\/blog\/carina-in-print-daily-record-40\/"},"modified":"2023-05-17T15:34:45","modified_gmt":"2023-05-17T14:34:45","slug":"carina-in-print-daily-record-40","status":"publish","type":"post","link":"https:\/\/www.contini.com\/blog\/carina-in-print-daily-record-40\/","title":{"rendered":"Carina in print – Daily Record"},"content":{"rendered":"
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Pistachio & Orange Biscuits by Carina Contini for today’s <\/span>Daily Record<\/span><\/span><\/div>\n<\/div>\n
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Pistachios are one of the most expensive nuts around but they are my favourite. I love them in anything. The kernels are softer than almonds of hazelnuts so don’t get stuck in my teeth. A second reason to love them so much. They also make these little treats not as sweet. <\/span><\/div>\n<\/div>\n
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MAKES approx. 70<\/span><\/div>\n<\/div>\n
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Ingredients:<\/span><\/div>\n<\/div>\n
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200g unsalted butter<\/span><\/div>\n<\/div>\n
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125g caster sugar, plus extra for<\/span><\/div>\n<\/div>\n
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sprinkling<\/span><\/div>\n<\/div>\n
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300g plain flour, sieved, plus<\/span><\/div>\n<\/div>\n
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extra for dusting<\/span><\/div>\n<\/div>\n
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75g cornflour<\/span><\/div>\n<\/div>\n
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100g fresh pistachios roughly chopped<\/span><\/div>\n<\/div>\n
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Finely grated zest of an orange<\/span><\/div>\n<\/div>\n
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Method:<\/span><\/div>\n<\/div>\n
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1. Preheat the oven to 180oC\/350oF\/Gas 4 and line a baking tray with greaseproof paper. <\/span><\/div>\n<\/div>\n
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2. Cream the butter and sugar together in a bowl until light and fluffy. <\/span><\/div>\n<\/div>\n
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3. Slowly fold in the flour and cornflour until well incorporated, then fold in the pistachios and orange zest. 4. Transfer to a floured surface and roll out to a thickness of 3-5mm. <\/span><\/div>\n<\/div>\n
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5. Using a scone or biscuit cutter, cut the dough into small rounds. Place on the baking tray and bake in the preheated oven for 8-10 minutes or until golden. <\/span><\/div>\n<\/div>\n
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6. Remove from the oven and sprinkle with a little caster sugar, then leave to cool on a wire rack.<\/span><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Pistachio & Orange Biscuits by Carina Contini for today’s Daily Record \u00a0 Pistachios are one of the most expensive nuts around but they are my favourite. I love them in anything. The kernels are softer than almonds of hazelnuts so don’t get stuck in my teeth. A second reason to love them so much. They […]<\/p>\n","protected":false},"author":2,"featured_media":13512,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[27,17],"tags":[407,357,228,295,268,359,294,335,254,363],"restaurant":[],"acf":[],"yoast_head":"\nPistachio & Orange Biscuits -Carina in print - Daily Record - Contini<\/title>\n<meta name=\"description\" content=\"Pistachio & Orange Biscuits by Carina Contini for today's Daily Record \u00a0 Pistachios are one of the most expensive nuts around but they are my\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.contini.com\/blog\/carina-in-print-daily-record-40\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pistachio & Orange Biscuits -Carina in print - 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