Ingredients

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

How to Make Eggless Orange Flower Biscotti

• Preheat the oven to 350 degrees 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 they turn fluffy.
• Beat in the orange flower water, yogurt, flaxseed meal and vanilla extract.
• Reduce the speed to low, add the flour mixture and beat until they are 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 log, leave enough space between them and slightly flatten them with damp fingers.
• Bake for about 20 minutes or until the logs are golden brown and firm to the touch.
• Remove from the oven and cool for 15 minutes.
• On a cutting board, cut the cooked dough diagonally into cookies and arrange them again over baking sheets.
• Bake again for 15-20 minutes, turning the baking sheet midway during baking, until the biscottis are firm and dry.
• Cool them completely and store in an airtight box.
• They stay perfect for a week.
• Recipe courtesy: Priya Easy N Tasty Recipes