Eggless Pistachios Tutti Frutti & Orange Flower Water Biscotti

Most of us now very well about the famous biscottis, a twice baked biscuits usually served with a cup of coffee, these biscuits are from Italy and i love these twice baked biscuits very much, eventhough i dont bake them often.For this month's Eggless Baking Group, Gayathri choosed this wonderful biscotti from Baking Obsession, i immediately tried making this biscott.I went for tutti frutti pieces instead of dried apricots and used quarter cup of pistachios instead of a cup of pistachios the original recipe went for. I replaced the eggs with yogurt and flaxseed meal else i followed everything as per the original recipe. We do get orange flower water here easily in Moroccon stores and i have already used them in my cooking here. We enjoyed thoroughly this fantastic biscuits and we simply loved it.

1cup Sugar
2tbsp Orange Zest
2cups All-purpose flour
1+1/4tsp Baking powder
1/2tsp Salt
1/4cup Unsalted butter(room temperature)
1tsp Orange flower water
1tsp Vanilla extract
1/4cup Yogurt
1tbsp Flaxseed meal
1/4cup Pistachio nuts
1/2cup Tutti frutti

Preheat the oven to 350 F. Line a baking tray with a baking sheet and keep aside.

Mix together the sugar and orange zest in a small bowl until the sugar gets moist.

Meanwhile sift together the flour, baking powder, and salt into a medium bowl.

Beat the butter and the sugar mixture in a medium bowl with an electric mixer until fluffy. Beat in the orange flower water,yogurt,flaxseed meal and vanilla extract.

Reduce the speed to low, add the flour mixture and beat just until combined. Stir in the pistachios and tutti frutti with a wooden spoon.

Divide the dough into two balls and place both on the prepared baking sheet.

Form each ball into a medium sized long log, and place them with enough space between them,slightly flatten the logs with the dampened fingers.

Bake for about 20 minutes or until the logs are golden brown and firm to the touch.

Remove it from the oven and cool it for 15minutes. On a cutting board, cut the cooked dough diagonally as cookies and arrange them again over baking sheets.

Bake again for 15-20 minutes by turning the baking sheet midway during baking, until the cookies turns firm and dry.

Cool the biscottis completely and store them in an airtightened box and enjoy.

These biscottis stays prefect for a week.