Mmm, mmm, mmm! Another concoction of gluten!
Food Babe’s Pistachio Almond Biscotti is a hilariously-awful idea Vani made up when her fridge filled up with an excess of decaying pistachio nut pulp from her previous vegan woo-milk lattes.
Let's see the freaking recipe![]
~"The pure beauty of this recipe is that any nut pulp can be used. When I make almond milk next I plan to reverse the recipe by using almond pulp and whole toasted pistachios instead. The options are really endless. You could even add dried fruit! I might try chopped figs next time too – Mmmmm."~ from Vani's same article about this recipe
- pistachio pulp left over from making her pistachio milk (no quantity is mentioned; how much are we gonna use, Vani?)
- 2 cups spelt flour (you can also use whole wheat or oat flour) GLUTEN RIGHT ON THE SPOT!
- 1 tsp baking powder
- ½ tsp salt
- 1 cup coconut palm sugar (Always rentlessly bashing cane/beet sugar for being 'toxic' and 'causing breast cancer')
- 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