Vegan pistachio biscotti are delicious Sicilian vegan delicacies, crispy on the outside and soft on the inside. The oils, naturally contained in the pistachio and in its flour are the key to a light mixture, made with water, also suitable for gluten intolerant. They are especially suitable for tea break or with a cup of hot chocolate.
This recipe refers to the typical Italian tradition of a time when, with a few ingredients, it was possible to prepare tasty and healthy recipes. The sweets of the past, especially cookies (biscuits) were also made with water and unrefined flours. Dried fruit replaced sugars and was the basis of many homemade cookies.
My version is a tribute to the Sicilian tradition of biscotti. A rich tradition that has dried fruit as its ingredients. The precious Sicilian pistachios give a unique taste to this healthy and nutritious recipe.
Makes 10 biscotti
80 g (3 oz) Muscovado raw sugar
80 ml (3 fl oz) warm water
80 ml (3 fl oz) organic cold pressed sunflower oil
250 g (9 oz) brown rice flour
200 g (7 oz) pistachio flour
1 tbsp organic baking powder
The zest of one untreated lemon
- Dissolve the sugar in the water. Add the oil, flour and baking powder.
- Add the lemon zest and knead until a smooth mixture is obtained.
- Remove small portions from the mixture, form spheres and transfer them on a baking sheet.
- Bake at 180 C (350 F/Gas 4) for 12 minutes.