Mango and pistachio is a classic combination in Indian desserts. I found an old biscuit recipe in my collection, and thought this would taste good in combination with my mango puree . As said, done and to put it simply, it turned out delicious (as they say in Fredrikstad).
You might as well make a double batch because they disappear quickly! This recipe makes about 20, I made a vegan version. In the original there was one egg instead of mango, 100 g wheat flour, 100 g icing sugar and 1 tsp baking powder.MANGO PISTACHIO BISCOTTI
40 g chickpea flour
60 g (gluten-free) oatmeal
¾ tsp ground cardamom
½ teaspoon baking powder
90 g brown sugar
50 g salted pistachios
1 dl mango puree
Procedure:
- Grind sugar and nuts (coarsely chop 1/3). Mix everything into a batter.
- Bake in the bottom of the oven at 160 degrees for 20 minutes.
- Turn them over and cook for 5 minutes.