Italian pistachio cookies | Keto vegan and gluten-free
Recipe Information
Italian Pistachio Cookie
Cultural Context
Italian pistachio cookies, known as 'Biscotti di Pistacchio', are a delightful treat often enjoyed during festive occasions. These cookies highlight the rich flavor of pistachios, a nut that has been cherished in Italian cuisine for centuries. Traditionally, they are served alongside coffee or tea, making them a perfect companion for social gatherings. Today, variations of these cookies can be found worldwide, often incorporating different nuts or flavors to cater to diverse palates.
butter
🥗Healthier: coconut oil
💰Cheaper: margarine
Coconut oil provides a dairy-free option with similar texture.
sugar
🥗Healthier: honey
💰Cheaper: brown sugar
Honey adds moisture and flavor while brown sugar is often less expensive.
flour
🥗Healthier: almond flour
💰Cheaper: all-purpose flour
Almond flour is gluten-free but can be more expensive.
pistachios
🥗Healthier: walnuts
💰Cheaper: peanuts
Walnuts are a healthier nut option, while peanuts are a more budget-friendly alternative.
Add 100 grams of unroasted, unsalted pistachio nuts to a food processor.
Add 100 grams of unroasted, unsalted almonds to the food processor.
Finely grind the nuts until they reach a fine consistency.
Zest one unwaxed lemon, avoiding the white part of the skin.
Juice the lemon to obtain about 1 tablespoon of lemon juice.
In a bowl, combine the ground pistachios and almonds, 2 tablespoons of ground flaxseed, and 0.5 teaspoon of baking soda.
Add 3.5 tablespoons of granulated erythritol sweetener to the dry ingredients.
Mix all the dry ingredients together thoroughly.
Add 2 tablespoons of melted coconut oil to the mixture.
Add 1 tablespoon of lemon juice and the lemon zest to the mixture.
Add 2 tablespoons of cold water and mix until combined.
Use your hands to squeeze and mix the dough until it forms a sticky ball.
Cover the dough with a towel and chill in the fridge for about 1 hour.
After chilling, divide the dough into 10 equal portions.
Roll each portion into a ball using your palms.
Line a baking tray with baking paper without greasing it.
Place the dough balls on the baking tray and slightly flatten them with your fingers.
Press a whole pistachio nut on top of each cookie.
Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit).
Bake the cookies for 15 to 20 minutes, checking at the 12-13 minute mark for browning.
Remove the cookies from the oven when they are golden brown and slightly soft to touch.
Allow the cookies to cool until they are warm but not hot to touch.
Sprinkle icing erythritol on top of the cookies before serving.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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