skinnymixer's Biscotti

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5 from 2 votes

Prep Time3

Cook Time1

Total Time1 3

Course: Dessert

Cuisine: Italian

Servings:

Calories: 239kcal

Author: Skinnymixers

Ingredients

50 g pistachios
50 g cranberries
200 g blanched almond meal
50 g oz coconut oil
50 g oz honey or sweetener of choice to taste
20 g oz arrowroot flour
2 whole eggs
1 tsp baking powder
1 tsp vanilla extract
Pinch of salt
Baking paper

Metric - Imperial

Instructions

Preheat oven to 170°C or 340°F and line a baking tray with baking paper.
Add pistachios and cranberries to mixer bowl. Chop for 3 sec/speed 6/MC on.
Add remaining ingredients to mixer bowl. Combine for 15 sec/speed 3/MC on.
Scrape out mixture onto the baking paper and using a silicone spatula form the mixture into two rectangle shapes of approx. 10 cm or 4” wide.
Bake for 20 mins or until just starting to brown.
Remove from oven and reduce oven temperature to 140°C or 285°F.
Allow to cool for 30 mins, then using a sharp serrated knife slice into 1.5cm biscotti.
Place the biscotti back onto the baking paper lined tray and bake for 10 mins each side. You want the biscotti to be crispy, but not to brown too much - depending on your oven, you may need to adjust the time so keep an eye out! Allow to cool completely before serving.

Notes

!Tips:
Allowing the log to cool before cutting and using a sharp serrated knife are both really essential to achieving a nicer looking finished biscotti.
If you prefer a super crunchy biscotti, we recommend reducing the oven temperature on the second cook and cooking for longer.
Use different nut and fruit combinations or add some cocoa powder to change up your flavours.

Nutrition