We have been making the same almond biscotti for years. I suddenly got a hankering for cardamom, lots of cardamom. Pistachios were a natural addition and so changes were made to the original recipe. These are heavenly! If pistachios are too dear, you can substitute cashews.
Makes about 36 cookies
Ingredients:
– 1 1/4 cups shelled whole pistachio nuts
– 1 cup oat flour (see instructions below)
– 1 cup spelt flour
– 1 1/2 tsp. baking powder
– 1 pinch salt
– 4 eggs
– 1 cup castor sugar
– 1 Tbl. lemon juice
– 1 lemon rind grated, the yellow part only – no white
– 11/4 tsp. freshly ground cardamom seeds (the black inner seeds only. Grind in a mortar with a pestle or in a coffee grinder)
– 80 to 100 gr dark chocolate
Directions:
Heat the oven to 350 degrees. Roast the pistachios on a baking sheet until golden brown. Set them aside to cool. Alternatively, you can dry roast them in a wok, stirring until browned.
Sift together the flours, baking powder, and salt. Set aside.
With a mixer, beat the eggs and sugar until well incorporated and ribbons form when the beater is lifted from the mixture. Add the lemon juice, grated lemon rind, and the ground cardamom and beat again.
Now add the sifted dry ingredients and beat until smooth.
Stir in the pistachios.
Butter a cookie sheet with a lip and pour two equal parallel loaves the length of the cookie sheet. Bake in a 350 degree oven for 20 – 25 minutes or until a toothpick inserted into the dough comes out clean.
After about 20 minutes, cut the loaves into 1 -1.5 cm wide strips across the loaf. Place these back on the cookie sheet and return to the oven to toast for 10 minutes. This is what gives the biscotti the crispness and makes them good to dunk in coffee, hot chocolate, or tea. Let these cool completely. If you prefer softer biscotti toast for less time.
Melt the chocolate in the top of a double boiler. Using a knife spread the melted chocolate on the tops of all the biscotti. If the chocolate does not harden once on the biscotti put them in the freezer for a few minutes until hard then let them come to room temperature before storing the biscotti in an airtight container.
Note: Sometimes the dough spreads out too thin in the oven. I found a square baking pan, 25 x 25 cm, in Tiara Dewata that has two dividers giving me three troughs to put the dough in. This makes shorter biscotti.
To make the oat flour, grind rolled oats in a coffee or spice mill or in a food processor.
You can use whole wheat or white flour for any portion of the other flours.
Biskuit Kapulaga dan Kacang Pistachio
Untuk kira kira 36 biskuit
Bahan bahan:
– 1 1/4 cangkir kacang pistachio
– 1 cangkir tepung oat (oat digiling sampai halus seperti tepung)
– 1 cangkir tepung spelt dan tepung terigu (setengah setengah)
– 1 1/2 tsp. baking powder
– 1 jari garam
– 4 butir telur
– 1 cangkir gula castor
– 1 Tbl. jus jeruk lemon
– 1 kulit dari jeruk lemon di parut yang bagian kuning saja
– 1 1/4 tsp. bubuk kapulaga segar (giling bijinya yang berwarna hitam – buang kulitnya.)
– 80 – 100 gr. coklat hitam
Cara Membuat :
Panaskan oven sampai 350 derajat F. Panggang kacang pistachio di atas cetakan di dalam oven sampai berwarna coklat keemasan. Juga bisa panggang di dalam wok kering, aduk terus sampai berwarna kecoklatan. Keluar dari oven atau wok dan taruh di samping sampai dingin.
Saring tepung oat, tepung terigu dan baking powder dan tambahkan garam. Aduk sampai semua tercampur rata. Taruh di samping.
Dengan mixer listrik, kocok telurnya dan gula sampai kedua bahan tercampur rata dan sedikit kental. Tambahkan jus jeruk lemon dan kulit dari jeruk lemon dan bubuk kapulaga. Kocok lagi.
Sekarang tambahkan campuran tepung dan kocok lagi sampai semua bahan tercampur rata.
Tambahkan kacang pistachios dan aduk dengan sendok.
Siapkan cetakan kue ukuran 25x25cm dengan tebal 3cm, pakai cetakan yang ada dua sekat (jadi untuk cetakan ini kita akan mendapatkan 3 kue dengan ukurankira kira 8x25cm. Olesi seluruh permukaaan cetakan dengan mentega. Tuangkan adonan kedalam cetakan.
Cek oven, kalau oven sudah 350 derajat F, masukkan cetakan yang sudah berisi adonan kue, kedalam oven. Oven selama 20-25 menit atau sampai matang.Atau bisa cek dengan tusuk gigi, setelah adonan ditusuk dengan tusuk gigi, kalau setelah diangkat, tusuk gigi bersih, berarti sudah matang.
Sesudah 20 menit, potong adonan dengan lebar 1-1.5cm. Setelah semuanya dipotong, kembali masukkan kedalam oven dan panggang selama 10 menit.
Cairkan coklat hitam (dengan cara didouble boiler). Setelah coklat cair, gunakan pisau untuk mengolesi permukaan atas biscuit. Olesi semua biscuit dengan coklat, kemudian biarkan di samping sampai coklat mengering. Kalau coklat tidak mau mengering, bisa masukkan sebentar kedalam freezer.
Siap dihidangkan.
Pesan:
Bisa beli cetakan 25 x 25 cm dengan dua sekat (pemisah) di Tiara Dewata
Untuk bikin tepung oat: bisa pakai alat seperti yang dipakai untuk menghaluskan biji kopi.
Bisa tukar tepung oat atau spelt dengan tepung terigu coklat atau putih.
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