Toasty pecan biscotti with hibiscus pears from Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours (page 280) by Alice Medrich

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Silky chocolate pudding

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Thai white rice flour for white rice flour, and hibiscus tea for dried hibiscus flowers.

  • Melyinoz on June 20, 2020

    I only made half this recipe, the toasty pecan biscotti, because the picture in the book caught my eye. I should start out by saying that the biscotti are good. If I made them again I think that I would cut down on the amount of pecans used by a 1/4 because it uses an awful lot and I couldn’t successfully incorporate all of the pecans into the mixture, which was a waste. The end product is biscotti which is littered with pecans and coated in granulated sugar, how could they fail to taste good? It is hard to determine the taste of the actual biscuit component of the biscotti because it is difficult to get a bite without pecans, but the overall taste is enjoyable.

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