Italian biscotti with chickpea flour
Italian chickpea flour biscotti, crunchy, lemon or orange flavored, garnished with almonds and baked twice for a dry and irresistible texture. A healthy, original recipe with more protein than a classic biscuit.
Pour: 24 Biscotti
Ingredients
- 180 g wheat flour
- 120 g chickpea flour
- 120 g sugar
- 2 eggs
- 70 ml mild olive oil or 80 g melted butter
- 1 teaspoon baking powder
- 1 pinch salt
- fine zest of 1 lemon or 1 orange
- 1 teaspoon vanilla extract optional
- 80 g whole or coarsely chopped almonds
- 30 g pine nuts or pistachios optional
Préparation
- In a bowl, mix the wheat flour, chickpea flour, sugar, baking powder and salt.
- Add the eggs, sweet olive oil, citrus zest and vanilla. Mix until you have a stiff dough.
- Stir in the almonds and pine nuts or pistachios if using.
- On a baking sheet covered with baking paper, form two flattened logs about 25 cm long and 5 to 6 cm wide.
- Bake for 20 to 25 minutes, until the logs are lightly browned and firm.
- Let cool for 10 minutes.
- Turn the oven down to 160°C.
- Cut the logs into diagonal slices of about 1.5 cm using a saw knife.
- Arrange the slices flat on the baking sheet. Bake for 10 to 12 minutes.
- Flip the biscotti and continue cooking for 8 to 10 minutes.
- Let cool completely before enjoying or storing in an airtight container.
Notes
Chickpea flour makes a more crumbly dough than a classic dough. For a good texture, do not exceed about 40% chickpea flour in the total flour mixture. For a more Mediterranean variation, add orange zest, fennel seeds, unblanched almonds and a dash of anisette or marsala.
Storage:
Store the biscotti for 10 to 15 days in a metal can or airtight container, at room temperature and away from moisture.
