This recipe is pretty easy to make, a bit healthier than your usual biscuit and perfect for when you've got people coming over and you just want to show off!
Let me introduce you to gluten-free biscotti with pistachio, rose water and dark chocolate.......you just bisGOTTA try these! (PS they are only 81 cals each!!!)
This recipe is from the Jamie Oliver website (and you can find FULL DETAILS HERE) but I thought that I'd break it down and give you tips from trying this recipe a few times.
WHAT YOU'LL NEED.....
120 g shelled pistachios
200 g gluten-free plain flour, plus extra for dusting (I used Doves Farm)
1 teaspoon gluten-free baking powder
½ teaspoon fine sea salt
200 g golden caster sugar
30 g dark chocolate (over 70% cocoa solids), (Jamie says this is optional, it isn't!)
1 large free-range egg
1 teaspoon rose water
semi-skimmed milk, optional
HERE'S HOW YOU DO IT...
Put the pistachios on your baking tray and roast for 5 mins in a hot oven (keep an eye on them as my first batch caught really quickly) and then leave them to cool once you're happy they're nicely toasted. Once they've cooled chop them up but not too small.
In a large bowl, combine the flour, baking powder, salt, sugar and the chopped pistachios. Finely chop and add the chocolate (you have to add the chocolate!).
Beat the egg in a separate bowl, add the rose water, then whisk well until light and frothy.
Gradually add the egg mixture to the dry ingredients, stirring continuously until you get a firm dough, adding a small splash of milk to bring it together, if needed............I must say at this point that my first batch was a bit of a mess. I didn't get large eggs so used two medium ones and this messed the combination up quite a bit. So my tip here is to make sure you get large eggs!
Line a large baking tray with greaseproof paper. With lightly floured hands, halve the dough, then shape each portion into a cylinder, roughly 30cm in length and 4cm thick. Place them onto the lined baking tray, making sure they have enough room to spread out as they cook. Another tip here is to not be shy with the flour! My first batch was far too wet (blaming the eggs here) but once I'd got the quantity right and mastered the flour they were much easier to shape into cylinders.
Bake for around 25 minutes, or until lightly golden, then allow to cool for 5 minutes.
Reduce the oven temperature to 150ºC/300ºF/gas 2. Transfer the biscotti to a board, then use a serrated knife to slice it into rounds at an angle, roughly 2cm thick.
Place on the tray, cut-side up, then bake for a further 15 to 20 minutes, or until crisp and golden.
Transfer to a wire cooling rack to cool completely (but if you want to try one, for research purposes, then that's OK by me!)
So delish and very impressive (psssttt did I mention that they're pretty easy to do?) - I made them at Christmas and scored some serious brownie points with my future mother-in-law.
Hopefully you'll give them a go and let me know when you do?