Honey Pistachio Biscotti
These traditional little Italian almond biscuits are not only twice-baked, but twice as enjoyable now we’ve taken all the gluten free guess work out for you to dunk away!
Gluten Free
Makes approx 40
Ingredients
Dry mix
150g Anything But Ordinary Plain Flour
85g gluten free cornflour (cornflour maize)
½ tspn baking powder
¼ tspn bi-carb soda
pinch of salt
100g pistachios
Wet mix
120g butter, melted
180g honey (120ml)
zest of 1 orange
2 eggs
1 tspn vanilla extract
Method
Preheat oven to 160°C.
Line two cookie trays with baking paper.
Sieve Anything But Ordinary Plain Flour, cornflour, baking powder, bi-carb soda and salt into a large mixing bowl. Add pistachios.
Mix melted butter, honey and orange zest.
Beat eggs and vanilla.
Pour all wet ingredients into the flour and nuts.
Mix well with a wooden spoon. It will be quite runny. Cover the bowl and put in the fridge for an hour until firm.
Remove from fridge once solid and divide in half.
On the prepared trays form two rolls 25cm long x 6cm wide and 2 cm high.
Bake for 30-35 minutes, rotating trays half way.
They should be lightly browned and a skewer comes out clean when cooked.
Reduce oven temp to 135°C.
Cool on wire racks for at least 20 minutes.
With a very sharp knife (not serrated) cut diagonally into 1cm thick slices.
Place slices back on trays and return to the oven.
Bake 15 minutes then using tongs turn them over and bake another 15 minutes until golden and dry.
If they are browning too much the oven is too high. They just need to dry out to become crunchy.
Turn oven off and leave inside with door slightly open for a further 30 minutes.
Transfer to an airtight tin once completely cold. Keeps for a few weeks.
If they soften, dry them in a 135°C oven again until crisp.
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