- 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
Cacao Coconut Pistachio BiscottiSubmitted by: JO_JO_BA
IntroductionA 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.
1 ¼ cups whole wheat flour
¼ cup coconut flour
½ cup sugar
½ tsp baking powder
1 tsp baking soda
1/3 cup chopped pistachios
¼ cup cacao nibs
¼ cup unsweetened vanilla almond milk
2 tbsp coconut Earth Balance, melted
1 tbsp vanilla
½ tsp coconut extract
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.