They were both very thankful for the treat, as it is still hovering at freezing in Eugene, with snow still on the ground. These are warm and spiced persimmon biscotti that are just as good fresh as they are in a week or two (providing they last that long). I actually made two variations; one with finely diced persimmon and the other with pureed, and though they were both good, this one was deemed the winner.
2 cups gluten-free or regular flour
1-1/2 teaspoon baking powder
1/2 c. coconut oil, melted
1/2 cup raw sugar
1 teaspoon lemon juice
1/8 teaspoon sea salt
2 large eggs
3/4 c. pistachios, shelled and chopped
1 persimmon, diced or pureed
optional: 1/2 nondairy chocolate chips
1. Preheat oven to 350 degrees and grease or line baking sheets.
2. In a bowl sift together the flour and baking powder. In another bowl, combine the wet ingredients (except eggs) and cream together. Add in the eggs one at a time.
3. Add the flour mixture, not over-mixing. Stir in the persimmons and pistachios and chips if using.
4. Form the dough into a log on the baking sheet. Bake about 35 minutes and cool for 20 minutes.
5. Cut the log into 3/4-inch-thick slices and put back on the baking sheet. Bake until lightly golden, 15-20 minutes longer. Let cool on a wire rack.