gluten-free Chocolate Pistachio Biscotti

Name: gluten-free Chocolate Pistachio Biscotti
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: European, Italian, Mediterranean
Ingredients: 3/4 cup roughly chopped dark chocolate (120g); 1/2 cup buckwheat flour; 8 g agar powder; 1 cup roughly chopped pistachios (150g); 3/4 cup potato starch (30g); 1 tsp baking soda (5g); 1/4 tsp salt; 1 1/2 tsp vanilla essence; 1 heaped cup brown sugar (210g); 3 large eggs; 1 tsp espresso (4g); 1/2 cup rice flout; 1/3 cup cocoa powder

5 steps

Prep:20minCook:55min

I'm still perfecting the recipe, but blimey it's really good! I try for a fuss-free, throw together kind and was pleasantly surprised by this.dvxvvc

Updated at: Thu, 17 Aug 2023 01:05:44 GMT

Nutrition balance score

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Ingredients

20 servings

¾ cupdark chocolate

roughly chopped

½ cupbuckwheat flour

8gagar powder

1 cuppistachios

roughly chopped

¾ cuppotato starch

5gbaking soda

¼ tspsalt

1 ½ tspvanilla essence

210gbrown sugar

3eggs

large

4gespresso

½ cuprice flout

⅓ cupcocoa powder

Instructions

Step 1

Whisk in a table top mixer, like a KitchenAid, the sugar and chocolate bits on low.

Step 2

Mix the dry ingredients seperately while the mixer carries in.

Step 3

Mix the wet ingredients in slowly to the mixer and once mixed well incorporate the dry ingredients slowly, stop every now and then to give the mixer time to mix everything well.

Step 4

Lastly incorporate the nuts and when well mixed, pour into a baking paper lined baking tray and press down.

Step 5

Bake on 150°C for 35 to 40 minutes. Remove and let cool for 10 minutes, cut 5cm slices and about 15cm long. Turn biscottis on their side and dry in the oven for approximately 15 minutes on 150°C or if you have a dry climate, turn oven off and let dry inside till cool to store.