Honey Pistachio Biscotti (Ellie Krieger) |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 15 |
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Ingredients:
1 1/4 cups all-purpose flour |
1 1/4 cups whole-wheat pastry flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup sugar |
2 tablespoons honey |
2 large eggs |
1/4 cup olive oil |
1 teaspoon lemon zest |
1 tablespoon lemon juice |
1 teaspoon vanilla extract |
1 cup unsalted, shelled pistachios |
Directions:
1. Preheat oven to 350 degrees F.
2. 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.
3. 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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