Lunch: Mocha-Pistachio Biscotti

Recipe by Robert Landolphi Biscotti" is an Italian word referring to hard, crunchy, twice-baked cookies. These biscotti can be kept for weeks in an airtight container, but are pretty enough to be wrapped in clear plastic with a ribbon and given as a gift

This recipe includes fertility superfoods such as:

Brown Rice

Health and fertility benefits of Mocha-Pistachio Biscotti

Brown rice is a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

4.6 ounces brown rice flour (about 1 cup)
2.1 ounces tapioca flour (about 1/2 cup)
0.9 ounce almond meal flour (about 1/4 cup)
1.15 ounces cornstarch (about 1/4 cup)
1/2 cup unsweetened cocoa
2 tablespoons flaxseed meal
1 teaspoon xanthan gum
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup packed brown sugar
1/3 cup granulated sugar
1 teaspoon instant coffee granules
1 teaspoon vanilla extract
3 large eggs
3/4 cup shelled dry-roasted pistachios
Brown rice flour, for dusting

Instructions

Preheat oven to 350 °.
Weigh or lightly spoon flours and cornstarch into dry measuring cups; level with a knife. Combine flours, cornstarch, cocoa, and next 5 ingredients (through salt) in a medium bowl; stir with a whisk.
Beat brown sugar, granulated sugar, coffee granules, vanilla, and eggs with a stand mixer at medium speed until well blended. Gradually add flour mixture; beat until blended. Add pistachios; beat on low until blended.
Turn dough out onto a lightly floured surface; divide dough in half. Shape each half of dough into a 12-inch-long roll on a baking sheet lined with parchment paper; pat to a 3/4-inch thickness. (Flour hands with brown rice flour if dough is sticky.)
Bake at 350 ° for 20 minutes or until firm to touch. Remove rolls from baking sheets; cool 30 minutes on a wire rack. Cut each roll diagonally into 20 (1/2-inch) slices Place slices on baking sheets, and bake at 350 ° for 6 to 8 minutes. Turn slices over and bake an additional 6 to 8 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheets; cool completely on wire rack.

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