These hard Italian biscuits were traditionally made with hazelnut and aniseed but are now flavoured with a wide variety of nuts and lemon or orange rind. They are hard and crunchy because they are twice-cooked (‘bis’ is Italian for twice and ‘cotti’ for cooked). This makes them ideal for dipping into desserts like paleo ice cream or chia puddings. Typically they are made with regular flour so I have created this paleo twist to make them gluten free and higher in protein too. We have a great video on you tube showing you how to make these – watch it here and subscribe to our you tube channel.
Difficulty – Medium
Time 15 minutes preparation plus 35 minutes cooking time and chilling time
Makes about 8 slices
A delicious simple paleo biscotti – the use of ground almonds provides protein, healthy fats and fibre. Pistachio nuts are good sources of vitamin E an anti-oxidant important for cell health, skin health and heart function.They are the storehouse of minerals like copper, manganese, potassium, calcium, iron, magnesium, zinc, and selenium. 100 g nuts provide 144% of daily-recommended levels of copper. Copper is an essential trace mineral that is required in neuro-transmission, metabolism, as well as red blood cell (RBC) production.
Any nuts could be added to these biscotti – hazelnuts are traditionally used. You could also add a festive twist with the addition of spices, crystallised ginger and chocolate chips
Makes 8 slices
150g ground almonds
30g arrowroot powder
1tbsp lucuma powder
1/2 tsp bicarbonate of soda
70g sweet freedom or coconut syrup
1tbsp coconut oil
40g dried berries – goji, mulberries, dried cherries
40g chopped pistachio nuts
