Monday, June 20, 2011

oat flour biscotti with dried cherries and pistachios



so here's a little creation that i made with my friend ms. cherry last week (inspired by epicurious.) i think it's cute that it has cherries in it, you know... her last name is cherry. yep. cute.

surprisingly, the oat flour did really well. it wasn't difficult to make. it was a little crumbly. but had a very delicious crunch. wonderful with tea or espresso!

i know it's a bit of a holiday treat but i say eat what you like anytime, friends.

farewell for now! day one of this music festival and already exhausted! too much beethoven five!

cherry's biscotti
makes approx. 16 pieces

1 1/4 cups oat flour
1/2 cup sugar
1 1/2 tsp baking powder
dash of salt
1 large egg
1.5 tbs olive oil
zest of one lime
1 tsp vanilla
dash of almond extract
1/2 cup dried cherries
1/2 cup shelled pistachios, unsalted

- preheat oven to 350. line baking sheet with parchment paper or prepare with some form of grease. combine first four ingredients. in a separate bowl mix together egg, oil, zest and extracts. combine both mixtures and fold in dried fruit and nuts.
- roll dough into a long log, then flatten to a width of two inches. bake for thirty minutes or until browned, rotating sheet halfway through. remove from oven and allow to cool on a rack for 15 minutes, after which time you can reduce the oven temp to 250 and transfer the biscotti to a cutting board to cut into pieces with a serrated knife.
- then lay the pieces cut side down on the baking sheet once more to bake for 40 minutes, again rotating halfway through. serve when cooled off a bit and store in airtight container.

3 comments:

  1. Your biscotti look incredible. I love that kind of cookie best of all others--even over chocolate chip and Oreos. Yum!

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  2. I use oat flour all the time because I have a wheat sensitivity. This recipe is very yummy. I made it with half the sugar as biscotti is traditionally very sweet. The almond essence is the secret ingredient that makes these a winner! I did notice though, that even though I love pistachios by themselves, I'd rather do almonds or even peanuts in a recipe like this. Thanks for posting!

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  3. Hi~ I was surfing the net looking for a "NEW" type of biscotti & came across Ur's, WOW! I will be making these this week.

    Thank you for sharing a recipe & being so kind! ;)

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