Mocha-Pistachio Biscotti Recipe

Name: Mocha-Pistachio Biscotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4.6 ounces brown rice flour (about 1 cup); 2.1 ounces tapioca flour (about 1/2 cup); 0.9 ounce almond meal flour (about 1/4 cup); 1.15 ounces cornstarch (about 1/4 cup); 1/2 cup unsweetened cocoa; 2 tablespoons flaxseed meal; 1 teaspoon xanthan gum; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/3 cup packed brown sugar; 1/3 cup granulated sugar; 1 teaspoon instant coffee granules; 1 teaspoon vanilla extract; 3 large eggs; 3/4 cup shelled dry-roasted pistachios; Brown rice flour, for dusting

Servings: persons

4.6 ounces brown rice flour (about 1 cup)
2.1 ounces tapioca flour (about 1/2 cup)
0.9 ounce almond meal flour (about 1/4 cup)
1.15 ounces cornstarch (about 1/4 cup)
1/2 cup unsweetened cocoa
2 tablespoons flaxseed meal
1 teaspoon xanthan gum
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup packed brown sugar
1/3 cup granulated sugar
1 teaspoon instant coffee granules
1 teaspoon vanilla extract
3 large eggs
3/4 cup shelled dry-roasted pistachios
Brown rice flour, for dusting

1
Preheat oven to 350u00b0.
2
Weigh or lightly spoon flours and cornstarch into dry measuring cups; level with a knife. Combine flours, cornstarch, cocoa, and next 5 ingredients (through salt) in a medium bowl; stir with a whisk.
3
Beat brown sugar, granulated sugar, coffee granules, vanilla, and eggs with a stand mixer at medium speed until well blended. Gradually add flour mixture; beat until blended. Add pistachios; beat on low until blended.
4
Turn dough out onto a lightly floured surface; divide dough in half. Shape each half of dough into a 12-inch-long roll on a baking sheet lined with parchment paper; pat to a 3/4-inch thickness. (Flour hands with brown rice flour if dough is sticky.)
5
Bake at 350u00b0 for 20 minutes or until firm to touch. Remove rolls from baking sheets; cool 30 minutes on a wire rack. Cut each roll diagonally into 20 (1/2-inch) slices Place slices on baking sheets, and bake at 350u00b0 for 6 to 8 minutes. Turn slices over and bake an additional 6 to 8 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheets; cool completely on wire rack.
6
To shave 6 to 8 minutes off your baking time, place the sliced biscotti straight up on the baking sheet with cut edges exposed for the second bake. This allows both sides to brown evenly without having to flip them.

551

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4.6 ounces brown rice flour (about 1 cup), 2.1 ounces tapioca flour (about 1/2 cup), 0.9 ounce almond meal flour (about 1/4 cup), 1.15 ounces cornstarch (about 1/4 cup), and more.

Yes, Mocha-Pistachio Biscotti falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mocha-Pistachio Biscotti

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