Almost Raw Pistachio Biscotti

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Makes about 5 biscotti

Gluten-free biscotti recipe

Make these in a dehydrator to qualify as purely raw.

1 cup cashews, soaked overnight and drained
14 large Medjool dates, chopped small
1 tsp. vanilla extract
1 cup pistachios, chopped
1-1 ½ cups almond meal
Whole pistachios for garnish

  1. Preheat oven to 200°F.
  2. Combine cashews, dates, and vanilla in blender or small food processor, and process until well blended. Add 1 Tbs. coconut oil or water, if needed, to blend. Add pistachios, and pulse to combine, but leaving bits of pistachios visible. Stir in almond meal to make very stiff dough.
  3. Transfer to a cookie sheet lined with parchment paper, and form into log about 3 inches wide, 5 inches long, and 1 inch tall. Lightly score tops diagonally into 1-inch wide pieces. Place one whole pistachio in center of each scored piece. Bake 11/2 hours, or until firm. Remove from oven, and let cool briefly. Slice on diagonal along score marks.
  4. Return to oven and bake 40 minutes longer, or until firm. Serve immediately, or store in airtight container in refrigerator.

per serving: 222 cal; 6g prot; 12g fat (1g sat fat); 27g carb; 0mg chol; 5mg sod; 4g fiber; 20g sugars

From: Superfood Desserts

See also: Gluten-free brownies

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