Coconut Pistachio Biscotti

Crunchy pistachios and a hint of coconut make this recipe a true holiday delight! Serve with coffee or tea on the side.

This recipe is: Gluten-Free, Soy-Free

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Yields: 15

Total Time: 50 mins

Prep Time: 5 mins

Nutritional Information
(Per Serving)

Calories
190

Total Fat
11g

Saturated Fat
6g

Cholesterol
45mg

Sodium
200mg

Total Carbohydrate
22g

Dietary Fiber
1g

Sugars
10g

Protein
3g

Calcium
--



Ingredients
Conversion Chart
  • 2 cups gluten-free all-purpose flour
  • ⅔ cup granulated sugar
  • 2½ teaspoons baking powder
  • ¼ teaspoon salt
  • 2 whole eggs, lightly beaten
  • ½ cup salted butter, melted
  • 2 tablespoons coconut oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • ⅓ cup shredded coconut, unsweetened
  • ⅓ cup pistachios, crushed

Directions
  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, whisk together all-purpose flour, sugar, baking powder, and salt.
  3. Add the eggs, butter, coconut oil, vanilla and almond extracts. Using a fork, mix until crumbly dough forms. Add the shredded coconut and crushed pistachios.
  4. Knead the dough until smooth and all ingredients are fully combined. Shape into a log and transfer to the prepared baking sheet. Using your hands, flatten the dough until about ¾ inch thick. Bake for 25 to 30 minutes until golden.
  5. Remove from oven and let cool until manageable. Slice into equal pieces and arrange on the prepared baking sheet. Return to the oven and bake for an additional 6 minutes on each side until lightly toasted.





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