Pistachio – Raisin Biscotti

I am back after a short trip to India. Really missed you all as I did not have any access to the computer. We visited a lot of temples including Pazhani (Tamilnadu), Vaikkom (Kerala) Siva Temple and Guruvayoor. Every day we used to sleep at 2 am and never got a chance to sleep during the day. Obviously, became very very tired and I had terrible cough which is still not gone..Inspite of all these, we enjoyed the trip, meeting everyone and most of all, being with my parents. This is the Biscotti which I made and carried to India. Everyone liked it and it got over so quickly. Try this and let me know how you like it. I followed the recipe from Joy of Baking and it was perfect.

Ingredients:

Method:

1. Beat the eggs and sugar until fluffy. Add vanilla extract.

2. Sift in the dry ingredients and mix it with the egg – sugar mixture. Add the chopped pistachios and raisins and mix well. Form a dough.

3. Using enough floor to dust the counter top and hand, roll the dough into the shape of a log. The dough might be sticky and you do not have to worry about that.

4. Preheat the oven to 350F and bake the log for about 25 minutes. After baking, cool it for 10 minutes.

5. Cut the log into 1/2 inch diagonal slices as shown in the picture below.

6. Reduce the temperature to 325F  and bake one side for about 8 – 10 minutes. Flip them over and bake the other side for 8 – 10 minutes.

7. Remove from the oven and cool them completely. Store in an airtight container and it will stay good evn for a month.

The texture of this cookie is really hard and it stays fresh for a long time. It is dairy free and can also be made with whole wheat (next time, I would be trying whole wheat flour instead of the regular one)

Please let me know your feedback in the form of comments below..