Honey Pistachio Biscotti
- Level: Easy
- Yield: 15 biscotti
-
- Nutritional Analysis
- Per Serving
- Calories
- 190 calorie
- Total Fat
- 8 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 28 milligrams
- Sodium
- 142 milligrams
- Carbohydrates
- 25 grams
- Dietary Fiber
- 2 grams
- Protein
- 4.5 grams
- Total: 1 hr 5 min
- Prep: 15 min
- Inactive: 15 min
- Cook: 35 min
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.