Name: Egg-free pistachio biscotti
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 40 servings
Cuisine: Bake
Ingredients: 375 ml flour cake; 5 ml Baking powder; 65 ml sugar; 100 ml apple sauce; 15 ml soya flour; 20 ml canola oil; 5 ml vanilla essence; 65 ml pistachios chopped

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Ingredients (8)

375 ml	flour — cake
5 ml	Baking powder
65 ml	sugar
100 ml	apple sauce
15 ml	soya flour
20 ml	canola oil
5 ml	vanilla — essence
65 ml	pistachios — chopped

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Method:

Oven temperature: 175°C

Mix the flour, baking powder and 2ml salt in a large bowl.
Whisk the sugar, apple sauce, soya flour, oil and essence together in a separate bowl.
Add the apple sauce mixture and pistachios to the flour mixture and stir to combine. Use your hands to finish mixing the dough.

Shape the dough into two logs about 6cm wide and 20cm long. Place on a greased baking sheet and bake in a preheated oven for 20 to 25 minutes or until the logs feel firm.
Remove from the oven and allow to cool for 10 minutes. Use a sharp serrated knife to cut the logs into 5mm-thick diagonal slices. Place on the baking sheet.

Reduce the temperature of the oven to 120°C and bake for a further 10 minutes. Turn the slices over and bake again for about 10 minutes or until the biscotti slices are dried out and crisp. Leave to cool completely before packing into small cellophane bags. Seal and decorate with a pretty doily and a piece of ribbon or string.

Words and image: Ideas magazine

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