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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 145.9
  • Total Fat: 5.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 36.9 mg
  • Total Carbs: 21.3 g
  • Dietary Fiber: 2.9 g
  • Protein: 3.2 g

View full nutritional breakdown of Cacao Coconut Pistachio Biscotti calories by ingredient
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Cacao Coconut Pistachio Biscotti

Submitted by: JO_JO_BA

Introduction

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. 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.
Number of Servings: 12

Ingredients

    1 cups whole wheat flour
    cup coconut flour
    cup sugar
    tsp baking powder
    1 tsp baking soda
    Pinch salt
    1/3 cup chopped pistachios
    cup cacao nibs
    cup unsweetened vanilla almond milk
    2 tbsp coconut Earth Balance, melted
    1 tbsp vanilla
    tsp coconut extract

Directions

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.

Serving Size: makes 12 biscotti

Number of Servings: 12

Recipe submitted by SparkPeople user JO_JO_BA.






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