I got the recipe for this biscotti at a Pink Ginger class I did before Christmas. I got a huge craving for pistachios during the week so I decided to make up a batch of the biscotti. The ginger adds a lovely kick to the recipe as well as giving a nice contrast to the crunch of the nuts!
I’ve found a similar recipe from Mango & Tomato, it doesn’t have almonds in it, but you can add them in (substitute a fifth of the pistachios for almonds) and I chopped the ginger quite coarsely rather than finely!
They keep for a decent amount of time in an airtight container so the batch goes a long way towards tea breaks for the rest of the week!