Pistachio, Raisins Biscotti (GF)

A few months ago I made this biscotti recipe and I posted pictures on my FB page, my friend Sofia was amazed and asked me to write a post on it. So, here it goes! Sofia, esta e para ti (is dedicated to you) ;-)

This is an Italian treat, cantuccini is how they name it.
This recipe particularity is that it's baked twice. Better, it's  baked and then toasted, which adds an extra crunchiness to this biscuits.

I pretty much followed my previous recipe, however this time I felt like adding a bit of a twist, I macerated the raisins on Port wine for about 30min before using in the recipe

These are the ingredients: 2 1/2 cup gluten free flour (or regular for a non GF version), 1 1/2 tsp baking powder (mine is GF), 1/2 cup pistachio nuts and cranberries (or raisins), orange zest (I used lemon), 2 eggs, 1/4 cup sugar (I used sweetener instead), 4 Tbs butter (I used 3 Tbs Aplro soy), vanilla extract and 1/2 cup Port wine

Step 1- Combine flour, baking powder, pistachio and macerated raisins in a bowl.

Step 2- Mix butter, sugar or sweetneer, eggs (one at the time) and vanilla extract in a separate bowl.

Step 3- Combine dry ingredients with the wet, well incorporated. Divide it in two and form a log with each half.

Step 4- Bake in pre heated oven (180 C) until soft to touch. It takes 15/20 min in my oven.

Step 5- Let cool down for 10 min and slice it crosswise, put it back in the oven to toast until golden brown colour (6 to 8 min. each side, depending on your oven)

Enjoy it  with a cup of tea!!