B is for biscotti


I discovered biscotti a couple of years ago when I came across an anise biscotti recipe. I was skeptical about the concept of double baking but still I gave it a try. I really liked the crunch that resulted from double baking, it made  biscotti ideal for dunking in coffee, tea or even milk. Since then I have tried quite a few recipes for biscotti and they became one of my favorite things to bake. 

They are really easy to prepare, they store really well and make an ideal gift idea for friends and loved ones. What I love the most about biscotti though  is the fact  that it can be made in an infinite number of flavors: almond, vanilla, chocolate, hazelnut, anise, lemon, chocolate chip and just about any flavor you can think of.

Today’s recipe is by Ellie Krieger and it is absolutely delicious. The biscotti are not too sweet and the combination of pistachios, honey and lemon tastes amazing and looks stunning with those little  islands of green in a sea gold.

 I didn’t have whole wheat flour at the time so I made these with all white flour and they turned out great. I am planning to give them a try with whole wheat and I’ll let you know how they turn out.


Honey Pistachio Biscotti

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


Preheat oven to 180 degrees .

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.

The dough will be sticky don’t add flour, wet your hands with water then shape into a log .


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.