Cacao Coconut Pistachio Biscotti
From jo_jo_ba 12 years ago
- 2 hours to make
- Serves 12
A slightly more exotic twist on the Italian classic, made with coconut flour, extract and butter, whole wheat and no eggs! Bitter, crispy cacao nibs and rich pistachios stud the dough for contrast and pops of flavour.
Ingredients
- 1 ¼ cups whole wheat flour shopping list
- ¼ cup coconut flour shopping list
- ½ cup sugar shopping list
- ½ tsp baking powder shopping list
- 1 tsp baking soda shopping list
- Pinch salt shopping list
- 1/3 cup chopped pistachios shopping list
- ¼ cup cacao nibs shopping list
- ¼ cup unsweetened vanilla almond milk shopping list
- 2 tbsp Earth Balance coconut butter, melted shopping list
- 1 tbsp vanilla shopping list
- ½ tsp coconut extract shopping list
How to make it
- Preheat the oven to 350 F and line a baking sheet with parchment or silpat.
- Whisk together the flours, sugar, baking powder, baking soda, salt, pistachios and cacao nibs.
- Pour in the almond milk, then add the melted Earth Balance, vanilla and coconut extracts. Stir well - dough should be very stiff but cohesive.
- Shape into a flattened log and place on the sheet.
- Bake for 25 minutes.
- Remove from the oven and cool for 15 minutes.
- With a sharp, serrated knife (I used my mom's awesome CUTCO bread knife), slice the log on a bias, arranging the pieces (cut side down) back on the baking sheet.
- Bake for 10 minutes, then flip carefully and bake for another 10 minutes.
- Cool completely - they will crisp as they cool.
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