Biscotti are one of those special weekend treats that I don’t eat nearly as often as I’d like. There’s something about a morning “biscuit” with a coffee or a latte that feels so much more luxurious than a bowl of oatmeal.
These biscotti are perfectly nutty with just the right amount of crunch. Not to mention, the recipe makes enough to feed a crowd, so it’s perfect for a brunch or entertaining. Feel free to play with the flavors, and add your favorite nut or dried fruit – the possibilities are endless.
- 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)
- Preheat oven to 300 degrees.
- In a large mixing bowl, whisk together, eggs, honey, orange blossom water, vanilla, clementine juice + zest, and coconut oil. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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!
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