Eggless Pistachio Tutti Frutti and Orange Biscotti

Biscotti is a twice baked biscuit. It is originally from Italy and is served with hot coffee. For Eggless Baking Group, when Gayathri chose this recipe, I was so excited as it looked so picture perfect and drool worthy. I did make a few changes from the original recipe by substituting eggs, substituting orange flower water. I actually looked for orange flower water but did not get here. I chose to use tutti frutti as I did not get dried apricots also..  It was fun making it and the whole house was filled with nice aroma and everybody in my house loved it. My daughter said – yummy!!! and my husband said that it was one of the best biscotti!!! I am so happy with this recipe..






Ingredients
All Purpose Flour - 2 cups
Baking Powder - 1 1/2 tea spoons
Salt - 1/2 tea spoon
Butter (room temperature) - 120 grams or 1 stick
Sugar - 1 cup
Orange Zest - from 1 medium orange
Pistachio Essence / Orange Oil - 1 tea spoon
Vanilla - 1 tea spoon
Pistachio - 1 cup
Tutti Frutti - 1 cup
Warm Water - 4 table spoons
Ener-G Egg Replacer - 2 table spoons

Method
Bring water to a boil and add the pistachios and allow it to boil for a minute and immediately transfer them to cool water. This is called blanching and helps in removing the peel.
Now the peel of the pistachios will come off easily. Peel them and set aside
Add 4 table spoons of warm water to the egg replacer powder and mix well. Allow it to rest for 2 minutes and beat vigorously until it becomes gooey. Set this aside to cool.
Sieve together flour, baking powder and salt and set aside
Rub orange zest and sugar until the sugar is moist and very aromatic and set aside
Preheat the oven to 180 degrees C
Line the baking tray with parchment paper and set aside
In a mixer, beat orange zest flavored sugar and butter until creamy and fluffy
Add pistachio essence and vanilla essence and continue beating
Add the egg replacer mixture and run the mixer until all well combined
Turn off the mixer and add the dry ingredients (flour, salt and baking powder) and mix with spatula and turn on the mixer on low and mix until combined
Remove from the mixer and add the chopped pistachio and the tutti frutti and fold until combined

Split the dough into 2 and pat the dough to a 10 inch length and 3/4 inch tall log and set it on the baking sheet. You will get 2 logs. Place them 2 to 3 inches apart
Bake them in the preheated oven for 25 to 30 minutes until golden and firm to touch. Mine took 30 minutes.
Remove the baking tray to a cooling rack and allow it to cool for 20 minutes.
Transfer the log to a cutting board and cut 1/2 inch slices with a very sharp serrated knife. It is important to have this done by s sharp knife or you may put too much pressure on the biscotti and it may break.
Transfer the biscotti to the same baking sheet with them standing on the cut side down and bake for another 20 minutes or until crisp.
Cool completely on a wire rack.
Serve when cooled or on room temperature.
Store in an airtight container


Sending this to Pari's Show me your Dessert, Vardhini's Bake Fest hosted by Archana this month, Fair Foods Event, International celebration, Jagruti's page, Srivalli's giveaway, Birthday Event, Nupur's What's with my cuppa