Coconut Cocoa and Pistachio Biscotti

Coconut Cocoa and Pistachio Biscotti

Jun 27, 2023

A Keen twist on an Italian classic! These pistachio-studded biscotti are a perfect addition to enjoy with your morning espresso or tea. Or pack them to have as a delicious treat for morning or midday snacking.

Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour (+ 20 minutes standing time)
Makes: 15



1 pkg (255 g) Keen No Bake Energy Bite Mix Coconut Cocoa
175 mL (¾ cup) gluten-free all-purpose flour
2 mL (½ tsp) baking powder
125 mL (½ cup) butter, softened
125 mL (½ cup) liquid honey
2 eggs
175 mL (¾ cup) finely chopped pistachios, divided
5 mL (1 tsp) vanilla extract
60 mL (¼ cup) white chocolate, melted



1. Preheat oven to 350°F (180°C). Line baking sheet with parchment paper.

2. In medium bowl, whisk together Keen No Bake Energy Bite Mix Coconut Cocoa, gluten-free flour and baking powder.

3. In bowl of stand mixer fitted with the paddle attachment, beat butter and honey for 2 to 3 minutes or until combined and creamy. One at a time, beat in eggs until incorporated. Add flour mixture and beat on low speed until just combined. Fold in 125 mL (½ cup) pistachios and vanilla.

4. Transfer mixture to prepared baking sheet and form into a log approximately 25 cm (10-inch) long and 10 cm (4-inch) wide. Pat to slightly flatten.

5. Bake for 20 to 25 minutes or until lightly browned. Let cool completely before slicing.

6. Slice log widthwise into 15 even pieces. Return to baking sheet, laying pieces flat in single layer.

7. Bake for 12 to 15 minutes or until biscotti are golden and crispy. Let cool slightly before serving.

8. Drizzle biscotti with melted white chocolate and garnish with remaining pistachios.


Tip: Replace pistachios with chopped almonds, pecans or walnuts, if desired.

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