This is Silvia Colloca's recipe for Cantuccini con Pistacchio e mandarin, or Pistacchio and mandarin biscotti. Low fat but not low cal. All I can say is yum yum yum.
The first time I made it I had not cooked it enough in the first cook to be able to cut it, so back in it went. No problem. I do think you could just roll out the dough and cut it into fingers and put those on a tray to bake - I will try it out next time. You could do the whole thing in a food processor or even by hand in a bowl, I use a rather elderly mix-master.
You could vary the mandarin zest to taste, more is better! Nuts tradionally are pistacchio, but you could easily use almond or hazelnut. These biscotti keep for ages.
