GOJI BERRY PISTACHIO BISCOTTI

Ingredients from recipe GOJI BERRY PISTACHIO BISCOTTI

All-purpose flour: 1 ¾ cups
Olive oil: ¼ cup
Salt: ¼ teaspoon
White sugar: ¾ cup
Baking powder: 1 teaspoon
Vanilla extract: 2 teaspoons
Dried cranberries: ½ cup
Almond extract: ½ teaspoon
Pistachio nuts: 1 ½ cups
Flax seed powder+ water: 2 tablespoons seed powder + 6 tablespoons water (make a blend)
Goji berry: 1 cup

How to prepare the recipe GOJI BERRY PISTACHIO BISCOTTI

Preheat your oven to almost 300°F.
Mix sugar and oil together in a bowl. Stir in almond extracts, and vanilla. Finally whisk flax seed powder blend.
Combine baking powder, salt and flour. Gradually pour this blend in flax seed blend. Stir well and fold in nuts, goji berries and cranberries.
Divide this dough in two parts and form 2 logs of 12x2-inches on one cookie sheet. The sheet should be lined with foil or parchment paper. Dough can be sticky so manage it with wet hands.
Bake for almost 35 minutes in your preheated oven to make logs light brown. Remove from your oven and keep it aside for nearly 10 minutes. Decrease heat to 275 °F.
Cut the logs diagonally to make ¾-inch thick slices. Put on the sides of lined cookie sheet and bake for nearly 8 – 10 minutes again to make it dry.
Cool before serve.