I wish you were here with us to enjoy these zesty, nutty, and crunchy orange pistachio biscotti. Although spring is almost here, Michigan is now covered with a blanket of white, fluffy snow. What a perfect snack to munch on in the afternoon with a cup of rosebuds tea! Come and join us, my friend!
As far back as I can remember, my parents loved to save mandarin orange peels. Every winter when mandarins were in season, they would collect the peels, let them dry at room temperature, and use later as a seasoning in many savory dishes. Commercially, the fresh orange peels were dyed with artificial red color, marinated with sugar, dehydrated, and then used in many traditional Chinese desserts.
These artificial dyes left a bitter taste, which is why I would often pick them out from desserts. Years later, after being exposed to western baking, I discovered citrus peels and zest are widely used in many baked goods to enhance flavors. No surprise!
Just as my parents used to do, I now save those tangy tasty peels. They are absolutely perfect for adding zesty flavors to sweet baked goods. When the fresh peels are combined with the nutty pistachio, the zesty and tangy taste is just at the right level to make for a magical flavor pairing. The batter of the orange pistachio biscotti is slightly stiffer and drier than regular gluten-free muffin batter. It contains higher oil content as opposed to water/milk. You definitely don’t want to over bake them. Otherwise it will be a challenge to chew.
The best time to enjoy these hearty baked orange pistachio biscotti is right after they are taken out from the oven and completely cooled down to room temperature. Because of the low moisture content, these sugar-free, vegan, and gluten-free biscotti can be kept at room temperature for a long time. This is definitely one of the best healthy snack candidates you could choose for your road trip. Pack em up!
- 1¾ cups (262 grams) Joyce’s All-purpose gluten-free flour
- 1½ teaspoons baking powder (aluminum free)
- ½ teaspoon pure stevia extract powder
- 14 grams plant-based protein powder
- 1 mandarin peel, thinly sliced
- 3 oz roasted salted pistachios, finely chopped
- 2 tablespoons flax seeds
- ½ cup water
- ½ cup unsweetened applesauce
- ¼ cup oil
- Preheat oven to 350 °F.
- In a large mixing bowl, whisk together dry ingredients. Set aside.
- Grind the flax seeds in a coffee grinder. It will yield approximately 4 tablespoons of ground flax seeds (a.k.a. flax meal). Transfer the ground flax seeds into a small mixing bowl. Add water and let it swell to make flax egg. Approximately 5 minutes.
- Add the remaining wet ingredients into the flax egg and whisk until well combined.
- Add the wet ingredients to the dry ingredients and gently mix with a wooden spoon or clean hand until well combined to form a dough.
- Transfer the dough onto the prepared baking sheet. With wet hands, pat the dough into a rectangle about ½” thick. Spray the dough with cooking spray.
- Bake the dough for 20 minutes until the top of the dough is slightly browned. Remove it from the oven. Heat the oven to 400 °F. Place the baking sheet on a cooling rack for approximately 5 minutes to let the dough cool slightly. Transfer the dough onto a cutting board and use a sharp knife to cut it into 1” wide slices. Set the slices, cut side down, on the baking sheet. Return the slices to the oven to bake for 18 minutes and turn them over half way.
- Remove the baking sheet from the oven and let the biscotti cool completely on a wire cooling rack before serving.
2. These biscotti can be stored in airtight container up to 10 days.
This recipe is adapted from here.
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