HONEY PISTACHIO BISCOTTI
Print recipe
| Prep time | 30 minutes |
| Cook time | 25 minutes |
| Total time | 55 minutes |
| Meal type | Appetizer, Bread, Dessert, Snack |
Ingredients
- 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
Directions
| 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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