If you haven't noticed, I'm a complete chocoholic. Lot of people say they're chocoholics, but what they mean is that they really like chocolate and get a hankering for chocolate cake every now and then. They don't know what it means to have a Pinterest board dedicated to logging the types of chocolate you've tried.
Last night over dinner I admitted to having been to two chocolate museums and a chocolate factory. I didn't realize that was such a shocking figure--doesn't everyone reorganize their schedule once learning that they're within an hours drive of a chocolate museum?? After learning that this was a fairly abnormal practice, I decided not to share the fact that I've read not one, not two, not even three books about the history of chocolate, but four. Yes, it's true. I've chosen to spend my free time reading about the same subject on multiple occasions.
I also chose not to disclose these figures with my classmates last semester, when I got to do a case study on Chocolates El Rey, a premium brand of chocolate out of Venezuela. When I was able to list the retail prices of several El Rey competitors off the top of my head during my class presentation, I admitted to being a chocoholic. My classmates chuckled, but only because they didn't realize how true it actually was.
If you understand how a real chocoholic's mind works, you probably understand why I had to make these Double Chocolate Pistachio Biscotti almost immediately after making these Paleo Gingerbread Biscotti. It goes something like this: These are crazy good. Just one thing... I'll fill the batter with cocoa and stuff them with chocolate chips! And then I'll really be in love. Sure enough, taking my biscotti recipe and converting it into a chocolate lover's dream really was a genius move.
Serves: 10 | Total Time:
- 1 cup almond flour
- 2 tablespoons arrowroot powder (flour)
- 2 tablespoons cocoa
- 3 tablespoons coconut flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 2 tablespoons honey
- 1 egg
- 1/4 cup chocolate chips
- 1/4 cup shelled unsalted pistachios
- Preheat your oven to 350°F. In a medium sized mixing bowl, whisk together almond flour, coconut flour, arrowroot powder, salt, baking soda and cocoa.
- In a separate mixing bowl, whisk together the egg and honey. Fold the wet mixture into the dry. You may need to use a spatula to really work the dough together (or your hands!). Fold in the chocolate chips and pistachios.
- Shape the dough into a rectangle (about 1/2 inch tall, 3 inches wide, and 6 inches long) and place on a cookie sheet. Bake for 15 minutes. Remove them from the oven and allow to cool for another 15 minutes. Use a serrated knife to cut the rectangle into strips, 1/2-inch thick, forming the biscotti. Lay each strip back on the cookie sheet cut side up. Reduce oven to 300°F and bake for 20-30 more minutes, until the cookies begin to turn crisp.
- Remove from oven, and allow to cool completely.