Saturday, May 29, 2010

pistachio honey biscotti

attention bakers and biscotti lovers:
this treat is SO simple and easy to make!!
i commission you to go forth and bake a batch.
do not be scuuuuured of the biscotti.

i made these for our coffee house at church last night.
i had a delicious matcha green tea chai tea (how redundant is that name!!?) and dunked one of these biscotti into it.
it was the perfect late night treat.

the dough was very sticky and flat.
i thought they were a big flop when i pulled them out of the oven because they were still so flat.
but they had puffed up just enough to be cut in to that recognizable biscotti shape ;-)

this dough is very basic and easy to play around with.
you can substitute the pistachios for cranberries, chocolate chips or pecans.
what every you have laying around.

Pistachio Honey Biscotti
yields:: 24 cookies
{print recipe}

3/4 cup white sugar
1 teaspoon lemon zest
1/4 cup light olive oil
2 tablespoons honey
2 teaspoons vanilla extract
1 teaspoon almond extract
2 eggs
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1 1/2 cups pistachio nuts

Preheat the oven to 300 degrees F (150 degrees C).

In a large bowl, mix together sugar and lemon zest. With the back of a spoon press the lemon zest into the sugar to help release the oils. Add the oil and honey and mix until well blended.
Mix in the vanilla and almond extracts, then beat in the eggs. In a medium sized mixing bowl, combine flour, salt, and baking powder. Add the flour mixture to the oil mixture in thirds making sure ever addition is well incorporated before adding more.
Mix in pistachios by hand until just combined.

Divide dough in half on to a cookie sheet that has been lined with parchment paper. I poured the dough out to form two logs about 12x2 inches. Dough may be sticky and flat; wet hands with cool water to handle dough more easily. Its ok if it spreads out...that's what happened to my dough and it turned out fine.

Bake for 30-35 minutes in the preheated oven, or until logs are very light brown.
Remove from oven, and set aside to cool for 10 minutes so you can cut the biscotti.
Reduce oven heat to 275 degrees F (135 degrees C).

After the logs have cooled for 10 minutes, cut them into 3/4 inch thick slices.
Lay them on their sides back on the parchment covered cookie sheet. Return to the oven and bake for approximately 10-12 minutes to dry them out.
Cool completely before serving.
adapted from: all recipes

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