Recipe: Dark Chocolate Pistachio Biscotti

Ingredients

Mix chia seeds, soy milk, vanilla, and apple cider vinegar in a bowl and let stand for 10 minutes.
Preheat the oven to 350°F.
Mix margarine and sugar in an electric mixer until creamy.
Add the chia seeds-soymilk mixture and mix until smooth.
Stir together flours, corn starch, cocoa powder, cinnamon, and optional salt, then mix well.
Gradually add the dry ingredients to the electric mixer bowl and mix until smooth to form a stiff dough.
Stir in chocolate chips and pistachios by hand.
Remove dough from the bowl and divide it into two equal parts.
On parchment paper, roll out each piece of dough to approximately 4 inches wide by 11 inches long and 1 inch thick.
Place the parchment paper with dough on baking sheets and bake for 20 minutes.
Reduce the temperature to 300°F, remove the dough from the oven, and allow it to cool slightly.
Slice the dough into ½-inch thick strips and place them on parchment paper lined baking sheets with the cut side up.
Bake at 300°F for about 8 minutes, turn over to the other side and bake for another 8 minutes until slightly dry and golden brown.
Remove from the oven, cool, and store in airtight containers.

Servings

32 pieces

Calories

107

Total fat

Total carbohydrates

14g

Total protein

Sodium

22mg

Cholesterol

3mg