Chocolate and Pistachio Biscotti

I have a soft spot for biscuits. They make me think of my Nanna. Growing up we’d visit often and she’d always make these little bite sized biscuits, biskuttini tal – lewz which translates to biscuit of almonds and that they were. Warm and chewy, with the smell and taste of almond and a single almond kernel placed in the centre of each…just waiting to be dipped into a hot cup of coffee or tea.

Well, today friends. I am not going to teach you how to make Almond biscuits because let’s face it, Nanna’s biscuits tasted so good due to the fact they were 3/4 sugar and 1/4 almond extract. I will tell you how to make another kind of biscuit, a healthier one, that won’t make you feel as guilty and also perfect for pairing with a cup of coffee or tea.

Chocolate and Pistachio Biscotti

1 1/2C almond meal
1/4C cacao powder
1/2tsp baking soda
1/4tsp Himalayan salt
1/2C raw honey or pure maple syrup
1/2C pistachios
1/2C cacao nibs or dark chocolate chips

Pre-heat oven to 350 degrees F (180 degrees celcius)

Add almond flour, cacao powder, baking soda and salt in a food processor and pulse until combined.

Add honey or syrup and pulse until you get a dough.

Remove the dough from the processor and work in the pistachios and chocolate chips with a spoon (you can use your hands but it will be very sticky).

Form the dough into a flat log on a baking tray lined with a baking sheet.

Bake for 15 minutes then allow to cool completely (about 1 hour).

Once cooled, cut the dough log into 1/2 inch slices on a diagonal with a sharp knife (I even cut these slices in half again to make smaller biscotti pieces)

Place the slices on their side and cook for a further 15 minutes at 350 degrees F.

Allow to cool completely before serving. They should be fairly hard and crispy.

Enjoy with a mug of Black Rifle coffee  YUM!

To this recipe you can try adding different nuts, chocolates, dried fruits, zests, and extracts to come up with new and yummy flavors.
I’d love to hear what combos you come up with!

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