Ginger pistachio biscotti

Whenever I do something new, I like to do it three times. I find that usually with three tries, I can have a pretty good handle on things from thereon. 

Such is the case with recipes. And here is my third attempt at biscotti. This was tweaked from the almond ginger biscotti recipe.

Ingredients

1½ C almond flour, packed & sifted
½ tsp baking soda
½ tbsp arrowroot powder
½ tsp ground ginger
⅛ tsp Himalayan pink salt
1 orange, zest & juiced
¼ C orange juice
¼ C organic honey
½ tsp vanilla extract
½ tsp almond extract
½ C crystallized ginger, roughly chopped
⅓ C pistachio, roughly chopped 

Method

1. Preheat oven to 175°C degrees and line a baking sheet with a silpat or parchment paper.
2. Combine sifted almond flour, arrowroot powder, baking soda, and salt in a big bowl. Mix well. (Or if you have a food processor, pour all flour, powder, and salt in and pulse a few times until combined.)
3. Add in orange juice and zest and mix well.
4. Add in honey, vanilla extract and almond extract and mix thoroughly. Form into a dough ball.
5. Add in chopped ginger and mix well.
6. Fold in pistachio.
7. Let dough sit in the fridge for 10-20 minutes.
   
8. Turn dough out onto the lined baking sheet and form into a 12"x3.5"-4" log.
   
9. Bake for about 25 minutes until edges start to turn light brown. 
10. Turn off the oven and let the log sit in the oven to cool for about 20 minutes. Remove from oven, turn over (so the bottom doesn't get damp) and let cool completely for 15-25 minutes.
    
11. Slice log diagonally into 0.5" slices (cut straight down to avoid crumbling). The log yields 12-15 slices. Turn the slices cut-side down and bake at 135°C for 12 minutes. Flip onto the other side and bake for another 10 minutes until the slices are crispy on the outside and firm to the touch.
    
12. Turn off the oven and let sit in the oven for 5 minutes.
13. Transfer to a wire rack and let cool completely.
    

Wonderful flavour combination, the best so far! (Husband commented that it wasn't like traditional biscotti but more like ginger nut biscuits. But it was really good.) I love the addition of pistachio (the king of nuts!) and its subtle flavour complimented the ginger. After the biscotti were completely cooled, I stored them in an air-tight container in the fridge. They still held up well at day four. The crystallised ginger is moist so it does tend to soften the biscotti a bit but it's not offensive and the crunchiness from the pistachio was more than satisfying.