Pistachio-Date Biscotti

Jan 2, 2011 by lanashabit

As my eyes glazed over while watching TV the other afternoon, I decided to make tea and a slightly sweet treat that would hold me over until dinner. I’ve been dying to make biscotti and was lucky to find a small bag of pistachios and dates in the kitchen cabinet. The christmas spirit is kept alive with the green pistachios and red dates. The combination was perfect – slightly sweet, nutty and 100% vegan. My family ate the batch in a matter of days and said they were delicious. I wouldn’t change a thing about this recipe.

I used grapeseed oil, which not as well known, but is used for its slightly nutty taste and ability to withstand high temperatures. It is also one of the healthiest oils, with only 5% saturated fat, a good source of omega-6 essential fatty acids and tons of antioxidants!  I highly suggest using grapeseed oil, but if you can’t find it substitute Earth Balance margarine. You can also easily substitute sliced almonds and cranberries if that’s what you have on hand. Make sure to use a serrated knife, using a firm back-and-forth motion, to slice the biscotti loaf. I cut 1/2-inch slices, but they can be sliced thinner for biscotti-style crackers. They are double baked, allowing for the biscotti to be dry and crisp, so you must be patient. It is well worth the wait.

Pistachio-Date Biscotti
Yield: 10 pieces

1/2 cup all purpose flour
1/2 cup whole wheat flour
1/4 cup brown sugar
3 T. chopped dates (approximately 3 large dates)
3 T. pistachios
1 t. baking powder
1 t. baking soda
1 flax egg (1 T. ground flax seed + 3 T. warm water)
1 T. soy milk
1 t. vanilla extract
1t. almond extract

1. Preheat the oven to 350ºF. Make flax egg in small bowl and set aside. Chop dates, using flour so they don’t stick to the knife.
2. Combine all the dry ingredients in a bowl. Combine the remaining wet ingredients (soy milk and extracts) with the flax egg.
3. Add the wet ingredients to the dry ingredients and combine. Add 2 tablespoons of water, if needed, for the ingredients to mix.
4. Transfer dough to a parchment-lined baking sheet and form a log about 12 inches long and 3 inches wide (I measured).
5. Bake for 25 minutes or until lightly browned.
6. Remove loaf, slice into 10 1/2-inch pieces on the diagonal and cool on a cooling rack for 10 minutes.
7. Reduce heat to 325ºF, place biscotti slices back on parchment paper and bake for 10 minutes.
8. Turn slices over and continue baking for another 10 minutes. Remove and completely cool.

Slicing the biscotti loaf on the diagonal (step 6)

Round 1 of cooling (step 6)

I hope you enjoy these as much as we did! Let me know how this turns out if you make any substitutions!

“First we make our habits, then our habits make us.”
– Charles C. Noble

Related Posts

Tags

• Date biscotti
• Pistachio biscotti

Share This