Paleo Chocolate Pistachio Biscottis

By sandycon

Ingredients

• 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 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.
Makes 10-12 biscotti