After discovering the joys of using freeze-dried corn in baked goods, I had to give some other dehydrated veggies a shot as well.

Green peas and pistachios are a classic and truly outstanding combination, and light and crisp biscotti seemed like as good a vehicle as any to showcase them. Brilliant green and delicious, the outcome was even better than I could have hoped for. These delicious little snacks are lightly sweet and perfectly highlight the nutty, creaminess of pistachios alongside the fresh and sweet hints of peas.

Step 1: You'll Need. . .

Software

1/4 cup butter, softened
3/8 cup sugar
1 egg
3/4 teaspoon baking powder
Large pinch of salt
Splash of vanilla extract
1 cup freeze-dried peas
1/4 cup flour
1/3 cup shelled pistachios
White chocolate for dipping (optional)

Hardware

Food processor or clean coffee/spice mill (or mortar and pestle) to grind the dried peas
Mixing bowl
Measuring cups and spoons
Sheet pan lined with parchment paper
Serrated knife

Step 2: Visualize Whirled Peas

Preheat oven to 350 degrees Fahrenheit
In the food processor or spice mill, grind the peas to a fine powder
Combine with baking powder and salt and set aside

Step 3: Getting Doughy

If your pistachios are still in the shell, shell and roughly chop them
Combine the butter and sugar
Add the egg and vanilla and mix well
Pour in the ground peas, baking powder, salt, and flour and mix well
Add pistachios and mix to combine

Step 4: Bake, Slice, Bake

Form the dough into a log about 3 inches by 13 inches on a parchment-lined baking sheet
Bake for 25-30 minutes or until lightly golden brown on top
Allow to cool for 30 minutes
Using a serrated knife, cut into diagonal slices about a half-inch thick
Place the slices on a baking sheet and bake about 10-15 minutes
Allow to cool fully
If you'd like, dip the cooled biscotti halfway into melted white chocolate (I'm not a big fan of white chocolate so I opted not to)
Enjoy with your favorite latte or a cup of mint tea with lemon and honey!