1 Video | Photo: Honey Pistachio Biscotti Recipe
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
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.
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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By kslighthouse_11...
Wichita, KS
on May 27, 2013
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I didn't have whole wheat pastry flour, instead I shift my whole wheat flour a couple of time and then re-measured. I might add a bit more honey, the honey flavor was a light. I used the salted roasted pistachios as that was what I had on hand. I think next time will drizzle with some white chocolate and chopped pistachios.
By tad01214_4492000
Joliet, IL
on December 17, 2012
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I've made 2 batches of these biscotti, and they do have a very nice flavor. On both occasions the center of the log was raw after the first bake of 25 minutes. They did cook completely after the second bake. These cookies are exceptionally hard to slice, and on each batch I ended up with 8-10 intact biscotti, while the rest broke into pieces. The olive oil undoubtedly contributes to this, although it does provide a healthy fat. In the future I may use the flavor components of these biscotti with a more traditional butter-based dough. I eat sweets sparingly and when I do I'm not looking for health food. A very nice recipe worth trying. I do freeze biscotti and they are very handy to keep in reserve.
By esmsrd_11849204
Irvine, CA
on November 27, 2011
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This isn't the best biscotti I've made or tasted, since it's more cakey than crispy. However, I did make some substitutions that might have affected that: just used all purpose flour instead of the whole wheat pastry flour; didn't add lemon zest, lemon juice, or vanilla extract, subbed slivered almonds for pistachios, and added 1/2 tsp anise seeds. I suspect because there is less sugar, they aren't as crispy and hard...the way I prefer biscotti. I also think it had too much baking powder, as I can taste that quite strongly in the finished product.
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