These Almond and Anise Biscotti’s are a delicious treat with tea or coffee, and even better, they are gluten-free. These were served as a freebie treat at the Brookswood Meadow Farmers Market in Bend, OR
The idea for this came to me after making some salt crusted oysters a few years ago. The idea is that the salt mixture will form a crust as it is heat and protect the oyster from extreme heat and from loosing moisture. The idea here is to add a few more ingredients and cut back on the amount of salt.
I found that the amount of salt can be adjusted to your liking, but with the addition of something sweet, such as crystallized ginger, you can balance out the saltiness. These make a great snack as well as a garnish for salads
Salt and Crystallized Ginger Crusted Pistachios
1ea Egg white
1/2C Crystallized Ginger
1ea Vanilla Bean
– Pre-heat your oven to 350°, 275° if using a convection oven.
- Begin by measuring out all of your ingredients and keeping them all separate. Split the vanilla bean and scrape the seeds into the bowl of pistachios.
- Whip your egg white to medium/stiff peaks.
- Using a rubber spatula fold in the ginger and salt.
- Add the pistachios and vanilla bean to the egg whites and mix until combined.
- Place the Pistachios on a parchment lined tray and bake at 350° with no fan, if you have a fan, cut the temperature down to 275°. Bake for 10 minutes or until they begin to brown.
- Alternatively you can place them in a dehydrator or a 150° degree oven overnight. I recommend drying them this way as you will get a better crust to form without the sugars turning brown.