BioBiscotti or, Biodynamic Biscotti

This is the first and only time I’ve ever made biscotti.  Naturally, I wanted to use the highest quality ingredients.  At the time, I was able to find Isis Biodynamic Stone Ground Wheat Flour at Whole Foods, but no more.  I also used biodynamic can sugar.  The ghee isn’t certified, but I believe that it comes from a farm that follows most of the practices.  

I didn’t know this, the trick to biscotti is the double baking.  That’s what makes it super crunchy.  I’m not usually a biscotti fan, in fact before having this one I was never a biscotti fan.  But my boss at the time wanted biscotti, so he got it.  And so did I.  And it was good.  Happy baking!

Ingredients:

3 1/4 cups biodynamic wheat flour

1 1/2 cups pistachios

1 cup biodynamic sugar

1/2 cup biodynamic ghee

3 eggs (Apricot Lane Farms) 

1 Tbsp baking soda

1 Tbsp vanilla extract

1/2 tsp sea salt

Directions:

1. Preheat oven to 375 degrees.
2. Turn pistachios into pistachios bits.  I was joking with the mandolin, I just chopped.
3. In a stand mixer, cream butter, eggs, sugar and vanilla.
4. Mix in dry ingredients to form a thick dough, then fold in pistachios.  Split in half and form to flattish loaves on the baking sheet.
5. Bake fro 25-30 minutes.
6. Remove the biscotti and let it cool to the touch.  Cut into strips, separate and place the biscotti back in the oven for 10 more minutes.
7. Voila!