This is an excellent biscotti recipe, and it is sweetened with honey for a lovely texture. The dark rich color looks stunning with the bright green pistachios too. We hope you enjoy making these delightful little cookies!

Ingredients

3/4 Cup Almond Flour
1 Cup All Purpose Flour
1 Tbsp Cocoa Powder 
1/2 Tsp Baking Powder
1/4 Tsp Baking Soda
1/8 Tsp Salt
1/8 Tsp Cinnamon 
1 Egg at Room Temperature
1/2 Tsp Vanilla Extract 
3/4 Cup Toasted Pistachios 
3/4 Cup Warm Honey 

Method for Honey Cocoa Pistachio Biscotti

Preheat Oven 325 Degrees

In large bowl, whisk all dry ingredients

In another bowl whisk eggs and vanilla. Add wet to dry ingredients. 
Add the warm honey and the pistachios,

Mix till incorporated.

On a silpat, take 3 big scoops of the dough and forms clumps. Wet hands and pat them into a loaf shape, about an inch tall and 12 inches long.

Bake for 30 mins. Take out and cool. 

Using a serrated knife, slice into cookies about half an inch thick. Line them up upright on a baking sheet. 

Bake for another 15 minutes!