As fun as seven days of salad were – – I’m ready for something different! What better way to dive back in than to share something crunchy, chocolatey and slightly sweet to go along with your afternoon tea or coffee? Without further ado:
2 cups whole wheat flour
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. powdered stevia
1/3 cup maple sugar
1 tbsp. freshly ground coffee beans
2 tbsp. flaxseed meal
3/4 cup freshly brewed coffee
1 1/2 tsp. vanilla extract
1/3 cup pistachio nuts, chopped
1/3 cup cacao nibs (or use vegan semi-sweet chocolate chips)
Preheat oven to 350F and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking soda, ground coffee, salt and powdered stevia.
In a small bowl, whisk together the maple sugar, coffee, vanilla extract and flaxseed meal. Set aside to thicken slightly.
Pour the coffee mixture into the flour mixture, add the cacao nibs and pistachios and stir to combine. You may need to use wet hands to mix thoroughly.
Divide the dough in half and pat each portion into a ~ 6″ x 4″ rectangle. Bake for 30 minutes, remove from oven and let sit on a wire rack for 20 minutes. Cut into 1/2″ thick slices and place, cut side down, back onto the baking sheet.
Reduce oven temperature to 325F. Bake biscotti for 7 minutes, then turn them over and bake the other side for an additional 7 minutes. Cookies should feel slightly soft in the center. They will crisp as they cool.
Remove biscotti from pan and let cool completely on a wire rack. Dip in, brush or drizzle with melted chocolate, if desired.