Pistachio – Ginger Biscotti
This biscotti maintain their pleasant texture for days. Serve with coffee or tea. Enjoy! (Serving : 24)
1 cup All purpose flour (plus more for dusting)
43 grams (1 1/3 cups) pistachios
1/2 tsp baking soda
2/3 cup brown sugar
1 ¼ cups Whole wheat flour
Pinch of salt
1 teaspoon vanilla extract
¾ cup water
1 teaspoon baking powder
85 grams or 3 oz honey
1 ½ tbs chopped crystallized ginger.
Preheat the oven to 350 degrees F.
In a food processor put half the pistachios and pulse until finely ground. Transfer to a large bowl and add the remaining pistachios along with the flour, baking powder, sugar, crystallized ginger, baking soda and salt. Mix well.
Add the honey and ¾ cup water and mix until just incorporated, adding a little extra water if needed to bring the dough together.
Put the dough on a lightly floured surface and cut in half. Divide the dough in half and shape each half into a 2-inch-wide log. Put each log on a baking sheet.
Bake until the loaves are golden and beginning to crack on top. (30-40 minutes).Cool the logs on the sheets for a few minutes.
Lower the oven temperature to 250° F.
When the loaves are cool enough to handle, use a serrated knife to cut each on a diagonal into ½ -inch thick slices. Put the slices on the sheets, return them to the oven and leave them there, until they dry out 5 minutes. Turn the cookies over and bake the other side for another 5 minutes.
Cool completely on wire racks. Store cookies in an airtight container.
-You can use almonds instead of pistachios, and white sugar instead of brown. Substitute 1 Tbs minced fresh lavender for cinnamon.
-Nuts-Buy nuts in small quantities, as they become rancid and bitter after 3-4 months.
Photo credit :pixabay.com