Living in Italy many years ago I first became acquainted with biscotti. It was long enough ago that biscotti were not well-known in the United States. After returning home, I hosted a feast for my extended family that included an authentic almond biscotti recipe. It was something new for my family. The recipe I used was from an Italian cookbook I had purchased in that country and the resulting confections were quite crunchy and dense. In fact, I will never forget how my great aunt Ann enjoyed them. She enjoyed them in spite of the fact that she might have popped her jaw out of place trying to crunch one!
The recipe I have for you today is quite different. This is a grain-free, paleo and vegan recipe for chocolate pistachio biscotti. It uses almond and coconut flours and the resulting cookies are nicely crunchy but not so dense and hard that you will break a tooth or hurt your jaw. My great aunt Ann has passed away now, but I’m quite sure she would have enjoyed these biscotti even more than the “authentic” version.
School is back in session for us this week. After school my boys and I enjoy having a snack together and talking about our day. Taking the time to connect with loved ones is important. But it is also important to nourish other friendships by spending time together. Sharing food and drink can be an important part of bonding. It is also a great way to show hospitality – something that seems almost a lost art these days.
I love the poem “A Time To Talk” by Robert Frost. It reminds us of a simpler time when life had a more leisurely pace. It speaks of a man working in his field but taking time to enjoy the company of a good friend who had stopped by. He forgets, for a little while, his responsibilities and chores and simply enjoys spending time with his friend. We should all take a little “time to talk” with people we love and maybe even open our homes in hospitality to someone new, someone who might become a friend.
Do not neglect to show hospitality to strangers, for by this some have entertained angels without knowing it. (Hebrews 13:2)
Paleo Chocolate Pistachio Biscotti
Ingredients
- 1 cup blanched almond flour
- 1/4 cup coconut flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon celtic sea salt
- 1/2 cup pure maple syrup
- 1/2 cup unsalted pistachios
- 1/2 cup dark chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Add almond flour, coconut flour, cocoa powder, baking soda and salt to a food processor and pulse until combined.
- Add the maple syrup and pulse until you get a dough. (Allow a little time for the coconut flour to absorb the moisture.)
- Remove the dough from the food processor and work in the pistachios and chocolate chips with a spoon. (You could do this with your hands but the dough will be very sticky.)
- Form the dough into one log on a baking sheet lined with either parchment paper or a Silpat (silicon pad).
- Bake for 15 minutes then allow to cool completely – about one hour.
- Cut the dough log into 1/2 inch slices on the diagonal with a sharp knife. (I used a bread knife.)
- Place the slices on their sides on a baking sheet and cook for 15 minutes at 350 degrees F.
- Allow the biscotti to cool completely before serving. They should be fairly crispy.
Makes 10-12 biscotti
Indulge in the lost art of hospitality. Take the time to share some of these paleo chocolate pistachio biscotti with a friend.
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Cannot WAIT to try these!
My husband just had one at breakfast and reassured me of their tastiness.
He works SO hard as a taste tester.
I hope you like them!
Looks Divine!!
Looks great!!! And somehow I have all the ingredients except the coconut flour..would it be possible with just almond flour? Do you think I could use chocolate chips of 99% Lindt chocolate or would that be a bad idea? Thanks! Cant wait to try
Coconut flour is a strange thing. One quarter cup doesn’t sound like much but it really absorbs a lot of moisture. I am sure the recipe would work with just almond flour but you would need to get the measurement right. I would guess you could sub 3/4 cup of almond flour to replace the 1/4 cup coconut flour. And the maple syrup is pretty sweet so using such dark chocolate would probably be fine. It really depends on your taste.
Good gracious these look great! Nice pictures – makes my mouth water. I’ll be making these next week. I often host a tea party at my house and these biscotti are perfect!
Yay for tea parties! Thanks for the compliments, Hannah.
What an awesome recipe, Lea!! I just had some gluten-free, but not grain-free, biscotti while on vacation and it was tasty, but I know your biscotti would be so much better in taste and nutrition. I can’t wait to give it a try soon.
Shirley
Gosh these are yummy. Thank you! I like things not so sweet so used 1/3 c maple syrup and subbed the difference in coconut oil to have enough moisture. I also only used 1/3 c nuts and 1/3 chocolate as that is all I could fit in the dough (when I put it into a ball, the rest fell out) . Delish! Thanks so much. Love these.
I made this last night. I have already recommended this recipe to everyone I know on paleo, gluten free and vegan diets. Thanks so much. I have to say yours are much prettier than mine though but still tasted great.
The only thing I did different was that I broke up a dark chocolate bar (72% from trader Joe’s) and used that as the chocolate chips because I couldn’t find any at the store.
Wow. These were so great. I can’t believe they came out so good, just based on the ingredients. My goodness. I used to make chocolate almond biscotti before going paleo and I just figured my biscotti making days were over. Thanks a bunch for the recipe!
These were fantastic! I left out the chocolate chips, used almonds instead of pistachios and added some almond extract! The variations are endless!
Hi I would like to try this with almonds instead of pistacios as well. How much almond extract did you use?
This recipes looks very delicious and simple. I love the combo of these two. I have found your blog/site accidentally on Foodgawker, but I immediately signed up for newsletter. I love these biscottes, and I am going to try them for sure.
I also loved the poem, thank you for your thoughtfulness.
amazing
so mine completely fell apart when i tried to cut them – what do we think that’s about? they’re so delicious but kinda crumbly. is it me? anyone else have that trouble and/or know how to fix?
Carey, What kind of almond flour did you use? That can make a big difference. Almond meal or something like Bob’s Red Mill brand won’t produce the same results as something like Honeyville. Just a thought.
oh really? who knew! I definitely used Almond meal – from Bob’s Red Mill – oops. That must be the issue. Thanks so much!
I made these and used unsalted almonds in place of the pistachios. They were so good that I made them 4 more times within 2 weeks. My husband, who is hard to please even likes them. YUM!!!
Yum, these were really delicious! I used honey instead of maple syrup and took less of it, and instead of chocolate chips I had hazelnuts (and pistachio). GREAT texture and GREAT taste! Thanks!