Pistachio Orange Blossom Biscotti

Ingredients

• 3 large eggs
• 1/3 cup honey
• 2 tablespoons orange blossom water
• 2 teaspoons vanilla extract
• Zest of 3 clementines/satsumas
• Juice of 1 clementine (about 3 heaping tablespoons)
• 2 tablespoons coconut oil, liquified
• 1 cup pistachios, divided
• 1 1/2 cups almond flour
• 1 cup brown rice flour
• 1/2 cup tapioca or arrowroot flour
• 3/4 cup coconut or organic sugar
• 1 1/2 teaspoon baking powder
• 1 teaspoon sea salt
• Freshly grated nutmeg (or about 1/8 teaspoon)

Instructions

1. Preheat oven to 300 degrees.
2. In a large mixing bowl, whisk together, eggs, honey, orange blossom water, vanilla, clementine juice + zest, and coconut oil. Set aside.
3. In a food processor, add 1/2 cup whole pistachios, almond, brown rice and tapioca flour, coconut sugar, baking soda and salt. Pulse for about 30 seconds or until pistachios are pulsed into a meal.
4. Once dry mixture is done, stir dry into the wet ingredients, a little at a time, until batter is well combined. Then, add in the last 1/2 cup of whole pistachios, and freshly grated nutmeg to taste. Stir well.
5. Line a baking sheet with parchment paper. Lob the mixture into the center of the pan, then using wet hands, shape it into a log (about 14 in by 7 inches roughly). Smooth mixture with wet hands, making sure the log is even throughout.
6. Bake for 20-25 minutes or until you begin to smell the biscotti, and the mixture is browned and dry to the touch with a little springback. Set aside to cool for 30 minutes* this step is crucial, make sure they’re totally cool.
7. Then, slice your biscotti (on diagonal, straight-across, whichever you like best) about 1 inch thick, keeping your slices consistent. Arrange biscotti, cut side down, and return to oven, flipping halfway through, for 20-25 minutes or until golden brown on both sides. Let cool!