Years ago, while living in Italy, I discovered biscotti. At the time they were still unfamiliar to many in the United States. Back home I served an authentic almond biscotti I learned from an Italian cookbook at a family gathering. The cookies were very crunchy and dense; I still remember my great aunt Ann determinedly crunching one despite how tough it was to chew.
This version is different: it’s grain-free, paleo, and vegan. These chocolate pistachio biscotti use almond and coconut flours to create a crunchy cookie that isn’t rock-hard. The texture is pleasantly crisp without being so dense that you worry about your teeth. My great aunt would have likely preferred these to the authentic version.
With school back in session, my boys and I enjoy sharing an afternoon snack and talking about our day. Taking that time to connect with family and friends matters. Sharing food is a simple way to show hospitality and strengthen relationships—something worth cultivating in busy lives.
I’m fond of Robert Frost’s poem “A Time To Talk.” It captures a slower pace of life where a man working in his field pauses to enjoy a visitor’s company. It’s a reminder to make time for people we care about, to welcome others, and to extend hospitality—sometimes even to strangers.
Do not neglect to show hospitality to strangers, for by this some have entertained angels without knowing it. (Hebrews 13:2)
Paleo Chocolate Pistachio Biscotti
Ingredients
- 1 cup blanched almond flour (revised to 150 grams in my cookbook — technically about 1 1/2 cups when using a measuring cup)
- 1/4 cup coconut flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon Celtic sea salt
- 1/2 cup pure maple syrup
- 1/2 cup unsalted pistachios
- 1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- In a food processor combine the almond flour, coconut flour, cocoa powder, baking soda, and salt; pulse until evenly mixed.
- Add the maple syrup and pulse until a dough forms. Let the mixture sit briefly so the coconut flour can absorb moisture.
- Remove the dough and fold in the pistachios and chocolate chips with a spoon — the dough will be sticky, so a spoon is easier than hands.
- Form the dough into a single log on a baking sheet lined with parchment paper or a silicone baking mat.
- Bake the log for 15 minutes, then allow it to cool completely, about one hour.
- Using a sharp knife, slice the cooled log diagonally into 1/2-inch pieces (a bread knife works well).
- Lay the slices on their sides on the baking sheet and bake for another 15 minutes at 350°F.
- Let the biscotti cool fully before serving; they will crisp up as they cool.
Makes about 10–12 biscotti.
These biscotti are perfect to serve with coffee, tea, or to share at a small gathering. They combine chocolate and pistachio for a satisfying flavor while keeping the recipe grain-free and dairy-free.
Take a moment to practice hospitality—bake a batch of these paleo chocolate pistachio biscotti and enjoy them with a friend or family member.
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