Chocolate Pistachio Biscotti (Paleo & Vegan)
Chocolate Biscotti Dessert
- Category: Dessert
Ingredients
Scale
- 1 cup blanched almond flour (revised to 150 grams per my cookbook “Sweet Paleo” – this is technically 1 1/2 cups (scant compared to measuring with cup rather than electric scale because of packing)
- 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.