Pistachio, fig & lemon biscotti

Method Preheat oven to 180°C. Brush a 7 x 25cm (base measurement) bar pan with melted butter to lightly grease. Line the base and 2 long sides with non-stick baking paper, allowing it to overhang. Place pistachios in a heatproof bowl. Cover with boiling water and set aside for 5 minutes or until skins soften. Drain. Peel off skins and dry on paper towel. Meanwhile, use an electric beater to whisk the egg whites in a clean, dry bowl until soft peaks form. Add the sugar, one spoonful at a time, whisking well after each addition, until sugar dissolves. Add the lemon rind and whisk until combined. Combine flour and figs in a bowl. Use your fingers to separate figs and coat in flour. Fold fig mixture and pistachios into egg-white mixture until just combined. Spoon mixture into prepared pan and smooth the surface. Bake in oven for 30 minutes or until cooked through. Turn onto a wire rack and set aside for 1 hour or until cooled to room temperature. Preheat oven to 160°C. Use a serrated knife to cut loaf crossways into 5mm-thick slices. Place in a single layer on a baking tray. Bake in oven for 10 minutes or until crisp and golden. Cool on tray.