Dec 17, 2013
Cherry Pistachio Biscotti. Vegan, Grain-free and Oil-free.
12 Days of Christmas Cookies: Day 9.
Have you ever made biscotti? If you haven’t, what are you waiting for? You won’t believe how easy it is! Not many ingredients needed. Yes, you do have to double bake them, but the whole thing comes together so easily, it’s just insane. Biscotti is made to dunk. I dunked a few of these in some yummy Dandy Blend yesterday morning… To. Die. For!
The best part about biscotti is their versatility. You can create and create, to your heart’s desire. Make them chocolate with almonds, chocolate chip, and put whatever dried fruits, nuts and flavors you like in them. These also make perfect holiday gifts! They travel well and last a long time out of the fridge.
- 2½ cups tightly-packed blanched almond flour
- 2 TBS tapioca flour (or potato starch or sorghum flour)
- 2 tsp ground chia seeds
- ½ tsp baking soda
- ½ cup pure maple syrup
- ½ cup raw pistachio nuts
- ½ cup unsweetened dark, red cherries (Trader Joe’s has some!)
- ½ tsp pure almond extract
- Preheat oven to 350° F.
- Line a cookie sheet with parchment paper.
- Place the flours, chia and baking soda into a food processor and pulse to combine.
- With the machine running, drizzle in the maple syrup and almond extract until the mixture comes together in a ball.
- Transfer to a bowl and mush in the nuts and fruit. Use your hands, it’s easier that way.
- Divide the dough into 4 equal portions and shape into flattened logs about 6″ long and 2½” wide.
- Bake for 15 minutes. Remove and let cool completely (at least one hour).
- Using a VERY sharp, non-serated knife, slice the logs on a diagonal into ¾” strips.
- Place them back on the parchment-lined cookie sheet, cut side down, and bake for 30 minutes more at 300° F, flipping them once halfway through baking.
- Let cool and serve.
Makes about 2 dozen petite biscuits (minus the little end pieces which you will undoubtedly gobble up before you share any). Enjoy!
Healthy cookie trails,