Recipe Pistachio oat and almond biscuits

Pistachio, oat and almond biscuits are delightfull . Here is their recipe from the Australian Heart Foundation web Site. Why not make a donation to the Australian Heart Foundation
Pistachio, oat and almond biscuits

Pistachio, oat and almond

Try these yummy biscuits for your next morning or afternoon tea date.
Makes 15
Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients

3 tsp Flora pro-activ Original/Buttery*
1 tsp honey
1 cup flaked almonds*
1/4 cup traditional wholegrain oats*
1/2 cup caster sugar
1 egg white*
1/4 cup flaked almonds, extra*
1/3 cup plain, unsalted pistachio kernels*
1/2 – 1 tsp icing sugar, sifted for serving

*Products available with the Heart Foundation Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick.

1. Place Flora pro-activ and honey in a microwave-safe bowl and melt on 20 per cent (low) power for 30-40 seconds.

2. Place the almonds, oats and sugar in the bowl of a food processor and process for 30 seconds or until fine. With the mixer running, pour in the egg white and honey mixture and process for 40 seconds or until the mixture forms a smooth paste. Transfer mixture to a small bowl, cover and refrigerate for 1 hour.

3. Preheat oven 150°C and line a baking tray with baking paper.

4. Roughly chop the extra almond flakes and pistachios and mix well to combine. Shape the mixture into small balls and slightly flatten. Roll in the combined almonds and pistachios, pressing the nuts firmly into the mixture. Place on the baking tray and bake for 20 minutes or until the biscuits are lightly browned. Cool on the baking tray before serving, and then sprinkle lightly with icing sugar.

5. Serve with a pot of tea.
Recipe provided courtesy of Flora pro-activ spread.

 

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