My first baking project has inspired me to make another dessert: biscotti. Once again, I took a recipe (this time, from Donna Hay) and modified it. I added dates and pistachios. Since dates are pretty sweet, I decided to cut down on sugar again. So, here is the altered recipe:
Pistachio Date Biscotti
- 2 cups (organic) plain unbleached flour (organic)
- 1-1/2 tsp baking powder
- 1/3 cup (organic) cane sugar
- 1/2 cup pistachios (unsalted & roasted)
- 1/2 cup dates (chopped)
- 3 eggs
- 2-1/2 tsp vanilla extract
Chop dates, if needed, and mix all dry ingredients in a large bowl.
Stir in 3 eggs and the vanilla extract.
After a little mixing, the dough may become a little tough to mix so transfer the ingredients onto a board to finish "kneading."
Once the dough appears smooth, divide the it into two. Form each piece into a log, flatten it (mine weren't flat enough), and place on the baking sheet. Bake for 35 minutes.
Allow to cool.
Cut the logs into 1/4" slices, thickness can be adjusted to your taste. (As you can see, I didn't flatten the "logs" enough so they are a bit round.)
Bake the slices for another 10-15 minutes or until they are crisp. Enjoy with coffee, tea, milk, hot chocolate or liqueur!