Halva Biscotti Recipes

PISTACHIO BISCOTTI

Steps:

• Preheat the oven to 350 degrees F.
• Lay the pistachios on a cookie sheet in a single layer. Bake for 10 minutes or until the nuts are lightly toasted. Remove from the oven.
• In an electric mixer, beat the butter until light and fluffy. With the mixer running, gradually add the eggs, sugar, and vanilla; mix until creamed. Add the flour, baking powder, and salt. Mix the dough until smooth. Using a wooden spoon, mix in the pistachios until evenly distributed.
• Put the dough on a lightly floured surface and cut in half. Roll each half into a log, each 12 inches long by 1-inch high. Place the logs on an ungreased cookie sheet and bake for 35 minutes or until the bottoms are lightly brown. Let the logs cool for 5 minutes and then place on a cutting board. Slice each log on a diagonal into 12 1-inch thick pieces. Put the cookies back on the cookie sheet and bake 5 minutes. Turn the cookies over and bake the other side for another 5 minutes. Store cookies in an airtight container.

HALVA

Steps:

• Heat the oil and cook the semolina in the oil until golden.
• Place the almonds to brown with the semolina.
• In the meantime, warm the water, but do not boil, and dissolve the sugar in it and throw in the lemon and the cinnamon stick.
• Pour the water into the semolina mix and stir well while pouring.
• Keep heating until the mixture becomes thick.
• Pour the mix into a Bundt pan and garnish with sesame seeds and cinnamon.
• Let stand and serve at room temperature.