{"id":45630,"date":"2017-10-15T20:22:04","date_gmt":"2017-10-16T00:22:04","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=45630"},"modified":"2017-10-15T20:22:04","modified_gmt":"2017-10-16T00:22:04","slug":"biscotti-orange-cranberry-pistachio-chocolate-walnut%e3%83%93%e3%82%b9%e3%82%b3%e3%83%83%e3%83%86%e3%82%a3%e4%ba%8c%e7%a8%ae%ef%bc%9a%e3%82%aa%e3%83%ac%e3%83%b3%e3%82%b8%e3%82%af%e3%83%a9%e3%83%b3","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=45630&lang=en","title":{"rendered":"Biscotti: Orange Cranberry Pistachio \/ Chocolate Walnut
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\"\"<\/p>\n

Yesterday we had company at our house for lunch, and I didn’t forget about dessert.<\/p>\n

My initial plan was making something different whose main ingredient was avocado.<\/p>\n

I did get avocados a few days before, but they were not ripe enough at the time I needed to make the dessert.<\/p>\n

Avocados are difficult in that way.<\/p>\n

It takes time for them to ripe and when they are ripe, they don’t stay long at their best condition.<\/p>\n

I could almost hear them saying “I’m not ready, not yet, not yet, not yet, not yet…. Now I’m ready! Now!”.<\/p>\n

So the plan was changed, and I decided to make biscotti instead.<\/p>\n

Don’t ask me why.<\/p>\n

I guess I was simply in the mood for it.<\/p>\n

\"\"<\/p>\n

I baked two versions.<\/p>\n

One was Orange Cranberry Pistachio, and the other one was Chocolate Walnut.<\/p>\n

\"\"<\/p>\n

They turned out great.<\/p>\n

This was my first time making biscotti vegan, but I don’t think anyone noticed any difference.<\/p>\n

Terry and I liked them, and our guests seemed to enjoy them, too.<\/p>\n

The biscotti is crunchy, and very different from the typical American cookies, but it’s nice to have something different once in a while.<\/p>\n

This biscotti has little fat and not much sugar, which I liked, too.<\/p>\n

\"\"<\/p>\n

I’ve had this cup for many years, and I no longer remember where I bought it, but it’s still one of my favorite cups.<\/p>\n

I think it’s elegant and whimsical at the same time.<\/p>\n

\"\"<\/p>\n

The biscotti is a nice after-meal dessert or it can be an anytime snack.<\/p>\n

\"\"<\/p>\n

Vegan Biscotti<\/strong> – adopted from this recipe<\/a><\/p>\n

260g all-purpose flour
\n50g almond flour
\n2 tbsp flax seed meal
\n180g soy milk
\n90g sugar
\n20g coconut oil, melted
\n1 tsp baking powder<\/p>\n

Orange Cranberry Pistachio version: 8~10 dashes orange bitter; dried cranberries; pistachio nuts
\nChocolate Walnut version: semi-sweet chocolate chips; walnuts<\/p>\n

1. Preheat oven to 350F. Combine all the ingredients well.
\n2. Make two rectangular-shaped flat logs.
\n3. Bake for 20 minutes.
\n4. Remove from the oven. Let them cool for 5 minutes or so.
\n5. Slice the dough into about 1\/2 inch thick slices. Place them with the sliced side up.
\n6. Bake for 20 minutes.
\n7. Flip the biscotti over and bake for another 10 minutes or so until they are crunchy.<\/p>\n

\"\"<\/p>\n

We went to the farmers market to get some fresh flowers yesterday morning.<\/p>\n

The excuse was that we should make the house look good for the guests, but I always love having fresh flowers in the house.<\/p>\n","protected":false},"excerpt":{"rendered":"

Yesterday we had company at our house for lunch, and I didn’t forget about dessert. My initial plan was making something different whose main ingredient was avocado. I did get avocados a few days before, but they were not ripe enough at the time I needed to make the dessert. Avocados are difficult in that […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10,28,29],"tags":[],"class_list":["post-45630","post","type-post","status-publish","format-standard","hentry","category-dessert","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45630","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=45630"}],"version-history":[{"count":8,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45630\/revisions"}],"predecessor-version":[{"id":45650,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45630\/revisions\/45650"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=45630"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=45630"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=45630"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}