Gluten-Free Pistachio & Chocolate Biscotti

A delicious recipe for those seeking double the flavor: the intense aroma of pistachios meets the deep taste of dark chocolate. Prepared with Saledo Green Banana Flour, these biscotti offer a light yet satisfying experience.

Ingredients:

·       2 eggs

·       50 g butter

·       150 g brown sugar

·       2 g cinnamon

·       2 g baking soda

·       160 g Saledo Green Banana Flour

·       5 g psyllium husk

·       10 g cocoa

·       35 g ground pistachios

·       100 g dark chocolate

Preparation:

1.      Melt the butter and let it cool. Add the eggs and brown sugar and beat for 3-4 minutes.

2.     Add the cocoa, cinnamon, psyllium, baking soda, and Saledo Green Banana Flour, and mix with a spatula until smooth.

3.     Add the chopped pistachios and mix again. The dough may appear unbound; do not add extra flour at this stage. Let the mixture rest in the refrigerator for 30 minutes.

4.     Preheat the oven to 180°C. Shape the dough into batons and place them on a baking sheet lined with parchment paper. Bake in the preheated oven for 15–20 minutes.

5.     Cool the baked loaves, then slice them 1–1.5 cm thick. Place the slices on a baking sheet, cut side down, and bake at 160°C for 15 minutes on one side, then 15 minutes on the other.

6.     Dip the cooled biscotti in melted bitter chocolate using the bain-marie method and serve.

Notes:

·       You can add orange zest to enhance the flavor.

·       Baking times may vary depending on the oven model; controlled baking is recommended.