Friday, August 16, 2013

Cranberry Pistachio Biscotti

Cranberry Pistachio Biscotti














Ingredients
160 g almond flour
4 tablespoons agave syrup / honey
3 tablespoons pistachios
3 tablespoons dried cranberries
1 to 2 tablespoons water
1 tablespoon of starch
¼ teaspoon salt
¼ teaspoon baking soda
2 teaspoons orange zest

Preparation Method
In a large bowl combine almond flour, starch, salt and baking soda. Then add the agave syrup, 1-2 tablespoons water and orange zest and mix until smooth. At the end work in pistachios and cranberries with your hands.

Divide the dough into 2 pieces, roll into logs and place on a tray lined with baking sheet.

Cranberry Pistachio Biscotti

 
















Bake at 175C/350F for 15-20 minutes, then remove from oven and let cool for 1 hour.
Cranberry Pistachio Biscotti 
















After they have cooled slice (1.5-2cm) diagonally with a very sharp knife.
Arrange slices on a tray lined with baking sheet and bake again at 150C/300F for 15 - 20 min.

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