pistachio pulp left over from making this pistachio milk
2 cups spelt flour (you can also use whole wheat or oat flour)
1 tsp baking powder
½ tsp salt
1 cup coconut palm sugar
½ cup butter or coconut oil
2 eggs
1 tsp vanilla
zest of one lemon
1 cup almonds toasted
Instructions
Preheat oven to 350 degrees
On a large baking pan toast almonds for about 10 mins as the oven is warming
In one bowl add all dry ingredients (flour, salt, baking powder) and set aside
In another bowl, cream together sugar and butter/oil using an electric mixer
Add eggs one at a time, vanilla and lemon zest to sugar mixture and mix well
Add pistachio pulp and flour mixture alternatively until well combined
Stir in toasted almonds
Split dough into two uniform logs and place them on a large baking sheet lined with a silpat or parchment paper
Bake logs for 35 mins
Cool logs for about 5 mins, and then cut each log into diagonal pieces
Lay each piece back down on baking sheet (unbaked side up) for an additional 10 -15 mins each side or until golden brown
Cool completely before serving
Notes
Makes 24 biscotti – Store in an airtight container. Crisp or reheat them in a toaster/oven before serving if they get soft after storing. I like to use spelt flour because it is easier to digest than whole wheat flour and contains a bit more protein. ***Please buy all organic ingredients if possible***
Recipe by Food Babe at https://foodbabe.com/pistachio-almond-biscotti-using-nut-milk-pulp/