Chocolate Whole-Grain Biscotti With Pistachios And Cranberries (Oil-Free, Vegan)

A while ago, I fell in love with pistachios! Surprisingly, I had never tried them before, but as soon as I started to cook with them I discovered their amazing taste possibilities.

The pistachios themselves are useful as are many other nuts. They are rich in antioxidants: vitamins A, E, which help fight inflammatory processes, maintain a healthy state of blood vessels and reduce the risk of heart diseases.

The use of pistachios helps prevent type 2 diabetes. These nuts are rich in vitamin B6 responsible for the production of hemoglobin and the stabilization of the nervous system.

Such important for our health nuts, right? And what prevents us from adding a little sweet chocolate note to such a natural “medicine”?

Incredibly delicious and crispy biscotti made from pistachios are cooked very easily and are quite sweet and very fragrant.

Inside, I add dried cranberries, which perfectly balances the sweetness of syrup.

They can be sprinkled with powdered sugar, cocoa powder or flavored with melted chocolate, the choice is yours. Ready? Set?

Let’s go cooking!

We will need: (10-12 pieces)

1/2 cup of oats

1/2 cup pistachios + 2 tbsp. extra.

1/2 cup of whole wheat flour

3 tbsp. of sugar-free cocoa powder

1/2 tsp. of soda

1/2 cup of maple syrup or agave syrup

2 tbsp. of dried cranberries (optional)

Coconut oil for baking

Preheat the oven to 150C / 300F.

Grind in the blender the nuts, reserving  2 tbsp. aside, and the oats. You can mix it immediately with flour, as I did.

Combine with the cocoa powder and soda.

Add the syrup. The dough will be thick and slightly sticky.

Grind the remaining 2 spoons of nuts and add to the main composition.

Form a log with wet hands. Lubricate the paper for baking with coconut or any other vegetable oil and spread it on a baking tray. Bake the log for 15 minutes or slightly less. Taking care not to burn it.

Take out, let it cool a little and cut into portions.

Placing the raw side of each piece up, bake for another 15 minutes at 95C / 200F.

The biscotti will cure outside the oven. Done!

Enjoy your appetite!