Paleo Chocolate Pistachio Biscotti

By ROBandSEAN

These crispy slices of paleo chocolate pistachio biscotti are a great taste of sweet and salty! This recipe is easy to make, give it a try.

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

Details

Servings 10
Adapted from paleospirit.com

Preparation

Step 1

Preheat oven to 350 degrees Fahrenheit.

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 can 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). Chocolate biscotti dough log

Bake for 15 minutes then allow to cool completely, about one hour. Cooked chocolate biscotti dough log

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 Fahrenheit.

Allow the biscotti to cool completely before serving. They should be fairly crispy.