Persimmon Biscotti

My mom went to Costco the other day and bought home a flat of pears and persimmons, and after eating a pear (one of my fave fruits if you haven't read about my pear frittatta yet), I eagerly set about baking with a couple of the overripe persimmons.  I jogged a bag over to her and her coworker at their office for a good workout and little surprise gift.

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.

Persimmon Biscotti

Ingredients:

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

Directions:

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.