Honey Pistachio Biscotti


honey pistachio biscotti





1 1/4 Cup All-purpose flour
1 1/4 Cup Whole-wheat pastry flour
1 1/2 tbs Baking powder
1/2 tbs Salt
1/2 Cup Sugar
2 Tbs Honey
2 Each Eggs
1/4 Cup Olive oil
1 tbs Lemon zest
1 Tbs Lemon juice
1 tbs Vanilla extract
1 Cup Unsalted, shelled pistachios



1     Preheat oven to 350 degrees F. In a medium bowl, whisk together the all-purpose and whole-wheat flours, the baking powder and salt. In a large bowl beat together the sugar, honey, eggs, oil, zest, lemon juice and vanilla extract until well combined. In batches add the dry ingredients until the mixture forms a dough. Stir in the pistachios.
2     Transfer the dough to a floured work surface and knead several times. Shape into a log about 10 inches long and 3 inches wide. Transfer to a parchment lined baking sheet and bake for 25 minutes. Transfer to a wire rack and let cool for 15 minutes. With a serrated knife, cut 1/2-inch diagonal slices. Arrange on the baking sheet and bake 10 minutes. Turn the cookies over and bake the biscotti until golden 5 to 10 minutes longer. Transfer to a wire rack to cool.





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