Hey there, fellow baking enthusiasts! I'm Emmeline, and let me tell you, these Plantain and Pistachio Biscotti are a revelation! I stumbled upon this recipe during a particularly stressful week at work, and let me tell you, the process of creating something delicious was incredibly therapeutic. These biscotti combine the unexpected sweetness of ripe plantains with the delightful crunch of pistachios; it's a match made in baking heaven. Seriously, get ready for a flavor explosion!
I love the way the plantains lend a subtle sweetness that's not overly sugary, and the pistachios add a wonderful textural contrast. Theyāre perfect with a cup of coffee or tea, and they make a fantastic hostess gift, too. One of my friends even took a batch on a hiking trip; can you believe it? I nearly cried with pride, haha! Trust me, these biscotti are an absolute game-changer. Prepare to be amazed!
Required Equipments
- Mixing bowls
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Whisk
- Wooden spoon
- Rack for cooling
Plantain and Pistachio Biscotti: Frequently Asked Questions
Plantain and Pistachio Biscotti
These Plantain and Pistachio Biscotti are a delightful combination of sweet and crunchy, perfect for an afternoon treat or a special occasion.
ā³ Yield & Time
Yield: 16 servings
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time:
š½ Ingredients
š Instructions
- Preheat your oven to 350Ā°F (175Ā°C). Line a baking sheet with parchment paper. This is crucial for easy removal later and prevents sticking!
- In a large mixing bowl, mash the ripe plantains until completely smooth. Think super-smooth, like baby food smooth. I use a potato masher, but a fork works in a pinch.
- Add the sugar, eggs, and oil to the mashed plantains. Whisk everything together until well combined. It might look a little weird at first, but trust the process!
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gently add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix! Overmixing leads to tough biscotti ā no one wants that!
- Stir in the chopped pistachios. Make sure they are evenly distributed throughout the dough. This is where the magic happens!
- Turn the dough out onto a lightly floured surface. Gently shape it into a log about 12 inches long and 2 inches wide. It doesn't need to be perfect ā rustic charm is in!
- Place the log onto the prepared baking sheet. Bake for 25-30 minutes, or until the log is lightly golden brown and firm to the touch. Use a toothpick to check for doneness; it should come out clean.
- Remove the log from the oven and let it cool on the baking sheet for 10 minutes. It's important to let it cool slightly to make slicing easier.
- Reduce oven temperature to 300Ā°F (150Ā°C).
- Using a sharp serrated knife, carefully slice the log on the diagonal into 1/2-inch thick slices. Arrange the slices cut-side down back on the baking sheet.
- Bake for another 10-12 minutes, or until the biscotti are golden brown and crisp. Keep a close eye on them to prevent burning!
- Remove the biscotti from the oven and transfer them to a wire rack to cool completely. This is very important ā let them cool completely before storing or serving. Patience, young padawan!
š Notes
- Make sure your plantains are very ripe, almost overly ripe, for the best flavor and sweetness. The riper, the better!
- You can adjust the amount of sugar based on your preference. If your plantains are extra sweet, you may want to reduce the sugar slightly.
- For a more intense pistachio flavor, toast the pistachios lightly before adding them to the dough.
- If you don't have a serrated knife, a regular sharp knife will work too; just be a bit more careful when slicing the log.
- These biscotti are best enjoyed within a week. But let's be honest, theyāll probably be gone way before that!
š Nutrition
Calories: 250kcal
Protein: 5g
Fat: 10g
Carbohydrates: 40g
Fiber: 3g
Calcium: 20mg
