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Honey Pistachio Biscotti (Variation 1)

Crunchy Honey Pistachio Biscotti perfect for dunking. Made with almond and cassava flour for a paleo treat. Olive oil gives it a distinct, rich crumb. Loaded with pistachios and dipped in dark chocolate. A sophisticated, healthy cookie.

Honey Pistachio Biscotti (Variation 1)
Prep
15 min
Cook
15 min
Rest
15 min
Servings
1
Calories
180 per serving
Temperature
175°C
Difficulty
beginner
Cost
$10

Ingredients

  • 2 cups blanched almond flour
  • 0.5 cup cassava flour
  • 0.5 tsp baking powder
  • 0.25 tsp salt
  • 2 count eggs
  • 0.33 cup raw honey
  • 2 Tbsp olive oil
  • 1 tsp vanilla extract
  • 0.33 cup chopped pistachios
  • 0.5 cup dark chocolate chips
  • 1 tsp coconut oil

Steps

  1. 1Mix flours, powder, salt.
  2. 2Add eggs, honey, oil, vanilla.
  3. 3Mix in pistachios.
  4. 4Form log, bake 30 mins at 350F.
  5. 5Slice, bake again 10 mins at 325F.
  6. 6Dip in melted chocolate.

dessert