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!
beautiful step by step instructions.
ReplyDeleteI got here through Tastespotting and wow, your photos are gorgeous!
ReplyDeleteThat biscotti looks so good.
Thank you!
ReplyDelete