Spelt Biscotti with Pistachio and Citrus - Patrick Holford
Discover the delicious Spelt Biscotti with Pistachio and Citrus. Perfect for those with wheat intolerance or IBS, these lightly sweet biscuits are great with peppermint tea or espresso post-dinner.
Ingredients
- 185g (61/2oz) spelt flour plus a little extra for rolling
- 75g (3oz) xylitol
- (or caster sugar)
- 1/2 tsp baking powder
- 1 large free-range or organic egg, beaten
- finely grated zest of 1 orange
- 75g (3oz) mixed dried fruit
- 75g (3oz) unsalted pistachios, shelled, but preferably with their skins on
- 2 drops of almond extract
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