Pistachio Biscotti

Pistachio Biscotti

Gluten-free pistachio Biscotti dipped in white chocolate. They are loaded with a generous helping of chopped pistachios and a big pinch of cardamom powder. These twice baked crunchy Italian cookies hit the spot and when had along with a mug of coffee, it’s pure bliss.

Ingredients

2 cups Wheafree Maida Replacer
1 tsp baking powder
4 tbsp unsalted butter softened
¾ cup sugar
2 eggs
¾ cup salted shelled, chopped pistachios
¾ tsp ground green cardamom
1 tsp vanilla extract

Preparation Steps

Prepare a baking sheet lined with parchment paper.
In a small bowl whisk the maida replacer and baking powder.
Place the butter and sugar in a large mixing bowl. Using a hand mixer, beat the butter and sugar at medium-high speed until light and fluffy. Reduce the speed to low and add one egg at a time, beating gently until combined.
Add the pistachios, cardamom, and vanilla extract. Mix with a spoon until combined.
Stir in the flour mixture until just combined.
Dust the lined baking sheet with flour. Spoon the dough on top. Refrigerate for 30 minutes.
Heat your oven to 350 degrees F, adjusting a rack in the middle.
Take the dough out of the fridge. Using floured hands, form a log that's about 12 inches long (it doesn't need to be perfect. The dough will spread during baking).
Bake for 25 mins, or until the dough is slightly golden, rotating the baking sheet halfway through.
At this point, the dough should still be quite soft. Remove from the oven and let cool for 10-20 mins. Take a serrated knife and cut the log into ½-inch slices. Arrange the biscotti slices flat in one layer on the baking sheet, keep them about ½ inch apart.
Reduce the oven heat to 275 degrees F. Bake for another 30-35 mins, turning the biscotti cookies over halfway through until crisp. Remove from the heat and transfer to a wire rack to cool.
Once cooled completely, enjoy them!

Pistachio Biscotti

Products Used in this Recipe

Gluten Free Maida Replacer (500g)