Honey Pistachio Biscotti
Serves: 2
Hal Herzog
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
53
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1.25 cups
All-Purpose Flour1.25 cups
Whole Wheat Pastry Flour1.5 tsps
Baking Powder1 tsp
Salt1 cup
Sugar2 tbsps
Honey2 large
Egg1 cup
Olive Oil1 tsp
Lemon Zest1 tbsp
Lemon Juice1 tsp
Vanilla ExtractDirections:
1
Watch how to make this recipe
2
Preheat oven to 350 degrees F
3
In a medium bowl, whisk together the all-purpose and whole-wheat flours, the baking powder and salt
4
In a large bowl beat together the sugar, honey, eggs, oil, zest, lemon juice and vanilla extract until well combined
5
In batches add the dry ingredients until the mixture forms a dough
6
Stir in the pistachios
7
Transfer the dough to a floured work surface and knead several times
8
Shape into a log about 10 inches long and 3 inches wide
9
Transfer to a parchment lined baking sheet and bake for 25 minutes
10
Transfer to a wire rack and let cool for 15 minutes
11
With a serrated knife, cut 1/2-inch diagonal slices
12
Arrange on the baking sheet and bake 10 minutes
13
Turn the cookies over and bake the biscotti until golden 5 to 10 minutes longer
14
Transfer to a wire rack to cool