Italian

Cacao Coconut Pistachio Biscotti is for Dessert.

Cacao Coconut Pistachio Biscotti takes 30 minutes to prepare.

Cacao Coconut Pistachio Biscotti takes 45 minutes to cook.

Cacao Coconut Pistachio Biscotti makes 12 servings.

The ingredients for Cacao Coconut Pistachio Biscotti are:

1 ? cups whole wheat flour
? cup coconut flour
? cup sugar
? tsp baking powder
1 tsp baking soda
Pinch salt
1/3 cup chopped pistachios
? cup cacao nibs
? cup unsweetened vanilla almond milk
2 tbsp coconut Earth Balance, melted
1 tbsp vanilla
? tsp coconut extract

Here is how you make Cacao Coconut Pistachio Biscotti:

Preheat the oven to 350 F and line a baking sheet with parchment or silpat.Whisk together the flours, sugar, baking powder, baking soda, salt, pistachios and cacao nibs.Pour in the almond milk, then add the melted Earth Balance, vanilla and coconut extracts. Stir well - dough should be very stiff but cohesive.Shape into a flattened log and place on the sheet.Bake for 25 minutes.Remove from the oven and cool for 15 minutes.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.Bake for 10 minutes, then flip carefully and bake for another 10 minutes.Cool completely - they will crisp as they cool.Serving Size: makes 12 biscottiNumber of Servings: 12Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Cacao Coconut Pistachio Biscotti is:

• Servings Per Recipe: 12
• 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

Cacao Coconut Pistachio Biscotti is Italian cuisine.

The dietary needs meet for Cacao Coconut Pistachio Biscotti is Vegan