Halva Biscotti
Experience the perfect fusion of Middle Eastern flair and Italian tradition with this Halva Biscotti recipe. These twice-baked cookies pair the rich, nutty sweetness of crumbled halva with the satisfying crunch of chopped pistachios, creating a unique and irresistible treat. A hint of honey and vanilla enhances their aromatic complexity, while their golden, crisp texture begs to be dipped into your favorite coffee or tea. Easy to prepare in under an hour, this recipe brings gourmet sophistication to your snack time or dessert table. Perfect for gifting or entertaining, Halva Biscotti combines global flavors with a classic comfort food format, making it a must-try for adventurous bakers!
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 120 grams Granulated sugar
- 60 grams Unsalted butter (softened)
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 120 grams Halva (crumbled)
- 70 grams Chopped pistachios
- 1 tablespoon Honey
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and honey.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Be careful not to overmix.
Fold in the crumbled halva and chopped pistachios until evenly distributed throughout the dough.
Turn the dough out onto a lightly floured surface. Divide it in half and shape each half into a log approximately 25 cm (10 inches) long and 5 cm (2 inches) wide.
Transfer the logs to the prepared baking sheet, spacing them about 5-7 cm (2-3 inches) apart.
Bake in the preheated oven for 25-30 minutes, or until the logs are golden and firm to the touch.
Remove the biscotti logs from the oven and allow them to cool for 10 minutes. Reduce the oven temperature to 150°C (300°F).
Using a sharp serrated knife, slice the logs diagonally into 1.5 cm (1/2 inch) thick biscotti pieces.
Arrange the biscotti, cut side down, on the baking sheet. Bake for an additional 12-15 minutes, flipping the biscotti halfway through, until crisp and golden.
Remove the biscotti from the oven and allow them to cool completely on a wire rack before serving.
Store in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
2984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.0 g | 165% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 503 mg | 168% | |
| Sodium | 1255 mg | 55% | |
| Total Carbohydrate | 403.9 g | 147% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 185.7 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 298 mg | 23% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 1500 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
