Grain Free Pistachio Ginger Biscotti

Biscotti are popular for dunking in coffee, tea or cocoa. These deliciously flavoured naturally gluten free biscotti, are flavoured with spicy ginger and delicate pistachios. They are grain free, allergy friendly, high in protein and rich in fiber, giving you lasting energy for hours.


1 cup raw pistachios, divided
½ cup blanched almond flour
¼ cup coconut flour
½ tsp. baking soda
¼ tsp. Himalayan pink salt
½ cup pure maple syrup
½ cup crystallized ginger, chop into small pieces


Preheat oven to 350 F
Place ¾ cups of pistachios into a food processor, process until grainy
Add almond flour, coconut flour, baking soda, salt and maple syrup and process until dough forms
Transfer dough to a bowl and stir in the balance of pistachios and ginger and rest for 10 minutes. The coconut flour will absorb the moisture, making the dough firm
Place dough on a parchment paper, and using the paper, roll the dough firmly into one log
Bake for 15 minutes and then cool for 45 minutes to an hour
Using a sharp knife cut the log into ½-inch slices, place slices flat on a baking sheet lined with parchment paper and bake for 15 more minutes at 350 F. Cool completely before serving or storing in an airtight container

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