Cacao Coconut Biscotti with Pistachios

Having a "loud and proud" Italian step-family means there's a lot of "to do" surrounding the holiday season. This is usually tripled (or more!) by the fact that my stepdad's birthday falls on the 23rd of December, followed by the Christmas Eve feast, then Christmas brunch and dinner - all at our place! Needless to say, there is a lot of cooking and baking going on that week - not the least being the gifts I make for the family!

Thankfully, because the family is generally open to twists on their traditionally Italian celebrations, while we do have the seafood and vegetarian-only, mostly Italian fare for dinner on the 24th, dessert is a more varied slew of offerings. Pretty much guaranteed is the storebought box of pastries from one of my step-aunts, and my mom usually brings out one of her infamous apple pies baked earlier in the Fall. When it comes to my turn, though, I change it up every holiday. A few years back it was cheesecake, occasionally tarts, but this year it was all about the cookies. And what better cookie to bring to Christmas with the Italians than biscotti?

So as not to be overly predictable, I took a slightly more exotic twist on the Italian classic. A mixture of whole wheat and coconut flour formed the base, and extra coconut flavour found its way in through coconut extract and coconut butter (you could also use the richly flavoured Tropical Traditions Gold Label Coconut Oil*). I added a touch of texture to the crisp, crumbly dough with the bitterness of cacao nibs and creaminess of toasted pistachios. All without eggs! Who knew you could get such decadence in a long-lasting, well travelling format? It's perfect for one of the 12 Weeks of Xmas Treats, or anytime you need a dunker for your coffee!

*If you order by clicking on any of these links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.

Cacao Coconut Pistachio Biscotti

Makes 12
1 ¼ cups whole wheat flour
¼ cup coconut flour

½ cup sugar
½ tsp baking powder
1 tsp baking soda

All pretty for Christmas!

Pinch salt
1/3 cup chopped pistachios

¼ cup cacao nibs

¼ cup unsweetened vanilla almond milk
2 tbsp Earth Balance coconut butter, melted
1 tbsp vanilla

½ tsp coconut extract

1. Preheat the oven to 350 F and line a baking sheet with parchment or silpat.
2. Whisk together the flours, sugar, baking powder, baking soda, salt, pistachios and cacao nibs.
3. Pour in the almond milk, then add the melted Earth Balance, vanilla and coconut extracts. Stir well - dough should be very stiff but cohesive.
4. Shape into a flattened log and place on the sheet.
5. Bake for 25 minutes.
6. Remove from the oven and cool for 15 minutes.
7. With a sharp, serrated knife (I used my mom's awesome CUTCO bread knife), slice the log on a bias, arranging the pieces (cut side down) back on the baking sheet.
8. Bake for 10 minutes, then flip carefully and bake for another 10 minutes.
9. Cool completely - they will crisp as they cool.

Amount Per Serving
Calories: 145.9
Total Fat: 5.8 g
Cholesterol: 0.0 mg
Sodium: 36.9 mg
Total Carbs: 21.3 g
Dietary Fiber: 2.9 g
Protein: 3.2 g

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