These delightful treats made with buckwheat flour have a deep chocolate-orange flavour and are loaded with pistachios. Just what your coffee was looking for.
1 1/2 cup buckwheat flour
1 cup almond flour
1/2 cup unsweetened cocoa
2 tsp baking powder
1/2 tsp sea salt
1/4 cup unsalted butter
2/3 cup brown sugar (tightly packed)
2 large eggs
2 tsp vanilla extract
2 tbsp espresso
1 cup pistachios, shelled and chopped
the zest from of one orange, plus 1 1/2 tbsp of juice
- Preheat the oven to 300 degrees. Line a baking sheet with parchment.
- In a medium bowl, mix together the buckwheat flour, almond flour, cocoa, baking powder and salt.
- In a large bowl, cream the butter and sugar for 2 minutes on medium speed. Scrape down the sides of the bowl and the beater with a rubber spatula and add the eggs, espresso, orange juice and vanilla. Beat together for 1 to 2 minutes, until well blended. Scrape down the sides of the bowl and the beater.
- Add the flour mixture and beat at low speed until well blended. Add the pistachios and orange zest and beat at low speed until mixed evenly through the dough.
- With moist hands, divide the dough and shape 2 wide, flat logs, about 10 inches long by 3 inches wide by 3/4 inch high. Make sure they are at least 2 inches apart on the baking sheet.
- Place in the oven on the middle rack and bake 40 to 45 minutes, until dry, beginning to crack in the middle, and firm. Remove from the oven and allow to cool for at least 20 minutes.
- Place the logs on a cutting board and carefully cut into 1/2-inch thick slices. Place on two parchment-covered baking sheets and bake one sheet at a time in the middle of the oven until the slices are dry, 30 to 35 minutes. Remove from the oven and allow to cool.
Adapted from Gluten-Free Chocolate Buckwheat Biscotti on the New York Times website