Honey Pistachio Biscotti

When we were going through the recipes on which cookie to make next, I thought this one would be right up my alley. I love sweets but I also like to eat healthy and I think the Honey Pistachio Biscotti from Ellie Krieger fits the bill. We put our own little spin on it with some white chocolate drizzle.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1 1/4 cups whole-wheat pastry flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup sugar
• 2 tablespoons honey
• 2 large eggs
• 1/4 cup olive oil
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup unsalted, shelled pistachios
• 1/2 cup white chocolate, melted to drizzle 

Directions:

 

Preheat oven to 350 degrees F.

  

In a medium bowl, whisk together the all-purpose and whole-wheat flours, the baking powder and salt. In a large bowl beat together the sugar, honey, eggs, oil, zest, lemon juice and vanilla extract until well combined. In batches add the dry ingredients until the mixture forms a dough. Stir in the pistachios.

 

Transfer the dough to a floured work surface and knead several times. Shape into a log about 10 inches long and 3 inches wide. Transfer to a parchment lined baking sheet and bake for 25 minutes. Transfer to a wire rack and let cool for 15 minutes. With a serrated knife, cut 1/2-inch diagonal slices. Arrange on the baking sheet and bake 10 minutes. Turn the cookies over and bake the biscotti until golden 5 to 10 minutes longer. Transfer to a wire rack to cool. Drizzle white chocolate over biscotti.

Do you have a favorite biscotti recipe you like to make? I'd love for you to share a link if you have one.