Thursday, March 27, 2014

Pistachio Biscotti

I do not drink tea or coffee so I never miss the hard crunchy biscuits that go with these beverages. My husband on the other hand has to have his two cups of tea, one in the morning and the other in the afternoon. He enjoys biscotti and other similar snacks.


I made these biscotti with all purpose flour and used flax meal in place of eggs. I used very little sugar and substituted some of the butter with oil. The end result is a crunchy biscotti.

You will need
1/2 cup pistachio
2 cups all purpose flour
3/4 sugar
2 tbsp. butter
3 tbsp. olive oil
1/2 cup flax meal
1/2 tsp. salt
2 tsp. baking powder

For the Flax meal
2 tbsp. flax seeds
6 tbsp. water

Prepare the flax meal by mixing the flax seed and water together until the flax seed is stringy.


Preheat oven to 400 F. Prepare a baking sheet by placing parchment paper on it. Place the pistachios on another baking sheet and roast for about 3-4 minutes. Cut them coarsely and keep aside. Cream the butter and sugar together. Add the flax meal and vanilla extract.

Sift the flour with the baking powder and salt. Add it to the wet ingredients. Add the roasted pistachios. The mixture will be crumbly.


Knead well until it comes together and you can form a dough. It will take a few minutes.


Prepare two logs about 3 inches wide and an inch thick and place them on the baking sheet.


Bake for 20-22 minutes or until the bottom is brown and the top begins to brown. Let them cool on a cooling rack. Bring down the oven temperature to 375 F.


When the logs are cool enough to handle cut one inch thick slices at a slight angle using a serrated knife. 


Put these slices back on the baking sheet and bake for 5-7 minutes. Turn them over and bake another 5 minutes. Let them cool completely on a cooling rack before storing in an air tight container.


Enjoy with your favorite beverage or on its own.

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