Pistachio Biscotti

Pistachio Biscotti

  • Serves: 24 slices
  • Prep Time: 00:15
  • Cooking Time: 00:45
  • * plus cooling time (1 hr)
Print

Biscotti is an Italian almond style biscuit which is twice-baked to make them lovely and crunchy. My paleo Pistachio Biscotti has a hint of orange and spice and is one of my hubby's favourite treats.

Ingredients

* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 1 3/4 cups almond meal/flour
  • 3 Tbsp arrowroot flour
  • Fine orange zest, from 1/2 an orange
  • 1/2 tsp pink Himalayan salt
  • 1/3 tsp allspice
  • 1/4 tsp baking soda (bicarb)
  • 3 Tbsp honey (unprocessed)
  • 1 Tbsp macadamia nut oil
  • 1/2 cup pistachios, chopped

Directions

Preheat oven to 160c. Line a baking tray with baking paper.

Add the almond meal/flour, arrowroot, orange zest, salt, allsprice and baking soda to a food processor. Process for 6 - 8 seconds to produce a fine texture.

Add the honey and macadamia oil. Process for 25 - 30 seconds until the mixture is moist and has come together.

Remove the blade and mix the pistachios in by hand.

Scoop the mixture onto the lined tray and use your hands to press the mixture together to form a 23cm log shape. Smooth the top and flatten a little to make the log approx. 5cm wide and square off the ends.

Bake the log for 20 minutes, turning once for even colour. Allow to cool on the tray (approx. 1 hour).

Place the cooled log onto a chopping board. Using a large sharp knife, cut into 1cm slices. Place the slices back onto the lined tray on their side.

Place back into the oven at 150c and bake for a further 18 minutes. Remove and allow the biscotti to cool on the tray to finish crisping up.

Storing in an airtight glass container will ensure they keep crisp (if you find they soften a little after a few days, place back in a preheated oven for 6 - 8 minutes).

almond meal/flour

The most favoured gluten/grain free flour substitute in my kitchen is almond meal. It is finely ground blanched almonds and is also known as almond flour. It has a slightly sweet flavour so you don’t have to add as much sweetener when baking with it. All kinds of nuts can be ground down to make a meal and are excellent for raw cheesecake or pie bases. Nut meals/flours are best stored in airtight containers in the fridge or freezer to prevent them going rancid.

arrowroot flour

Arrowroot is a herb, the roots are cultivated for its starch properties. It is used in my recipes as a thickener and I also like combining it with almond meal to produce a much lighter texture, more like a gluten flour. I find the starch helps to bind the ingredients together. You can substitute tapioca flour, which is made from the dried roots of the cassava plant. Tapioca can be used in baking, it has a slightly sweet flavour. However, I do not recommend thickening with tapioca, as it has a stretchy, gummy texture. Supermarkets only sell in very small containers, which is not cost effective. Purchase from baking specialty stores, health food stores or online. ( When substituting for cornflour in recipes, 2 teaspoons arrowroot = 1 tablespoon cornflour/starch).

orange zest

The orange is a fruit from the citrus family. Orange zest is the finely grated skin from the outside of the orange but doesn't include the white pith which is bitter. The skin contains the orange oil which gives a stronger flavour when added to cooking. Use organic and locally grown if possible, scrub orange skin before using.

pink Himalayan salt

Raw pink Himalayan salt crystals is unlike common table salt which can be a highly refined industrial byproduct, otherwise know as sodium chloride. Himalayan salt is completely pure and may naturally balance the body's alkaline/acidity and regulate water content. In addition Himalayan salt helps in the absorption of nutrients from food and contains many trace minerals for healthy cell structure. I purchase fine pink Himalayan crystal salt so I can use it in my shaker and for cooking.

allspice

Allspice is a dried fruit and gets it's name from its flavour, which seems to be a blend of cinnamon, nutmeg and cloves. The fruit is picked when green and ripped in the sun, when dried they are brown and look similar to a peppercorn, it is then ground for use in cooking.

baking soda (bicarb)

Also known as Bicarbonate of Soda or Sodium Bicarbonate and is used as a rising agent in baking, it contains no gluten or grains. I use Bob's Red Mill baking soda as I find it rises better than other brands I've tried.

honey (unprocessed)

Use unrefined or raw honey. It is the most common natural sweetener in my recipes. It's best to buy local unprocessed honey as it has wonderful health benefits and can help with allergies. Generally honey sold in supermarkets has been processed. Honey possesses antiseptic and antibacterial properties.

macadamia nut oil

Macadamia nut oil is the non-volatile oil expressed from the nut meat of the macadamia tree, a native Australian nut. I avoid heating to very high temperatures but use it extensively for grain free baking at lower temperatures in the oven. Delicious over salads and it's also one of the healthier nuts, as it's higher in Omega 3 oils than other nuts.

pistachios

The pistachio nut is a member of the cashew family. The fruit has a hard, creamish exterior shell and the edible kernel or seed has a mauvish skin and light green flesh. Pistachios are a rich source of protein and dietary fiber, they also contain B vitamins, thiamin and calcium. I use raw pistachio nuts (kernels) in my recipes.

} }