Biscotti are my favorite snack. They are like crunchy Italian granola bars. You can comfortably eat them at any point in your day and they are low in calories in comparison to other cookies. No butter – tons of flavor and satisfaction – especially when you dip them in a nice tea or cafe!
In honor of this upcoming St. Patrick’s Day, I’ve developed a recipe that incorporates the colors and flavors of the day – green pistachios, orange apricots and of course a nice Irish stout.
So the Italians and Irish come together to create these delightful snacks.
I attempted to make the dough take on a green hue without the use of artificial food coloring. So I used spinach – yes, you heard right spinach – instead of using water to moisten the dough, I steamed a handful of fresh spinach in a bit of water on the stove and pureed this into a nice green spinach juice. The biscotti didn’t come out as green as I wanted, but I was pleased to know that I had infused the biscotti with vitamins!
Biscotti are fairly simple to make – they just have to bake twice which requires some extra time on your part. The steps are easy and any ingredient can be substituted for the flavor that you’re craving!
- • 2 eggs
- • 2 cups flour (substitute ¼ cup whole wheat flour for extra nutrition)
- • ½ tsp baking soda
- • ½ tsp baking powder
- • ¼ tsp salt
- • 1 cup sugar
- • 1 tsp orange extract (you can use any extract flavoring)
- • ¼ tsp almond extract
- • 2 tbsp Irish stout (or any alcoholic beverage on hand)
- • Up to 4 tbs water (I used spinach juice)
- • 1 cup dried apricot pieces, cut into small chunks (soak them in the stout for ½hr is recommended to enhance flavor and soften)
- • ⅓ cup blanched almonds, toasted (see notes for toasting)
- • 1 cup toasted pistachios, peeled and chopped into large pieces.
- Heat oven to 375°.
- Grease large sheet pan.
- Sift flour, baking soda, baking powder, salt, and sugar together.
- Transfer ½ cup of the mixture to a food processor and add the toasted almonds.
- Grind until fine and powdery (about 45 sec).
- Add dry ingredients.
- Add chopped apricots and pistachios. Mix together.
- Whisk eggs, extract, and stout together. Add to dry ingredients and mix. If too dry add 1 tbsp water, up to 4 tbs.
- Turn dough onto floured surface (flour your hands too) and cut into 2 pieces.
- Press out to 5x13x1 flattened logs. Don't be afraid to use extra flour to keep the dough from sticking to your surface.
- Transfer logs to pan. Bake 25-30 min. Rotate pan after 15 min.
- Let cool 30 min.
- Reduce temp to 300° and cut logs diagonally with serrated knife.
- Grease pan again. Lay slices on side and bake 25 min. Let cool in oven.
Once you can smell the nutty aroma and they start to get a hint of brown on the edges, remove from the oven. The pistachio skins will come off very easily if you pile them onto a kitchen towel, wrap them up and rub them together in the towel.