Gluten-Free Pistachio Biscotti with Chocolate Dip

with Raw Shelled Natural Pistachios Vanilla Bean in Pod Organic Cane Sugar

How to making holiday baking a little healthier!

Where did this year go? It’s the middle of December and we are already getting ready for 2018. It doesn’t feel real. But more importantly, it is mid December and all we should be talking about is holiday baking!

We really need to get talking about this Gluten-Free Pistachio Biscotti with Chocolate Dip recipe. We’ve kept the authentic taste of these Italian-style cookies. We have simply replaced wheat flour with our All Purpose Gluten Free Flour Mix.

A big reason to add Pistachios is that they are tasty and fun to eat, they’re also super healthy. Pistachios are one of the most vitamin B6-rich foods around. Vitamin B6 is important for blood sugar regulation and the formation of hemoglobin (hemoglobin is a molecule that carries oxygen in red blood cells).

Pistachios are among the most antioxidant-rich nuts around. They’re high in potent antioxidants (lutein and zeaxanthin), both of which promote eye health. They also have fewer calories and more protein than most other nuts. Also, their essential amino acid content is higher than any other nut. This is pretty perfect for when trying to make your recipes healthier over the holidays.

We are excited for you to try this recipe with your family! We love having healthy and delicious treats for guests.

This tasty recipe is by @healthywholeandwell! Check out her page for more amazing baking tips!

Share with us on how you like to add healthy ingredients to your recipes, write to us on our Facebook, Twitter and Instagram. We would love to hear from you!

In this Post

Gluten-Free Pistachio Biscotti with Chocolate Dip

Raw Shelled Natural Pistachios

Gluten-Free Pistachio Biscotti with Chocolate Dip

Vanilla Bean in Pod

Gluten-Free Pistachio Biscotti with Chocolate Dip

Organic Cane Sugar

Gluten-Free Pistachio Biscotti with Chocolate Dip Recipe

with Raw Shelled Natural Pistachios Vanilla Bean in Pod Organic Cane Sugar

Prep Time: 20 min

Cook Time: 40 min

Westpoint Ingredients

  • 1 cup of All Purpose Gluten Free Flour Mix (plus more for kneading)
  • 1 tsp of Baking Powder (Corn & Wheat Free)
  • 1/4 cup of Organic Cane Sugar
  • 1 Vanilla Bean
  • 2 cups of Raw Shelled Pistachios
  • 1/2 cup of Dried Unsulphured Cranberries
  • 1/4 cup of crushed Raw Shelled Pistachios
  • 1/2 cup of Chocolate Chips (No Sugar Added)

Other Ingredients

  • 1 tsp of Coconut Oil
  • 2 Eggs

Method

1) Preheat the oven to 180 degrees Celsius and line a baking tray with baking paper.
2) In a large mixing bowl, sift through the flour, add the baking powder and mix until combined. Mix the sugar in with the flour and baking powder after they've been combined.
3) Slice and scrape the vanilla bean to get seeds. In a small bowl, whisk the eggs with the vanilla bean seeds.
4) Add the egg mixture to the flour mixture and stir until just combined. Add the shelled pistachios and cranberries and ensure they are well incorporated into the dough.
5) On a floured surface, pour the dough from the bowl and lightly knead it until the clumps are removed.
6) Form the dough into a log shape and place gently on a baking tray and put in the oven for approximately 25 minutes, or until slightly firm. Keep oven turned on.
7) Remove the log shaped dough from the oven and allow to cool completely.
8) Once cooled, slice the dough into slices (thin or thick work well) and spread out back into the baking tray and put it back in the oven for a further 10 minutes. Let cool.
9) Melt coconut oil and chocolate chips together
10) Dip biscotti slices into chocolate or spoon on chocolate and finish with crushed pistachios.
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