Coconut Pistachio Biscotti

Today is my rest day. No exercising so I'm doing other things. Like enjoying this biscotti. I made it from a recipe I adapted from Whole Living magazine. I believe my adaptation may have made it a little less healthy. Oh well, enjoy!

INGREDIENTS

1 cup flour
1 cup corn meal
1 cup shredded coconut
1/2 teaspoon baking powder
2 eggs
1/2 teaspoon coconut extract
3/4 cup sugar
6 tablespoons extra virgin olive oil
1 cup shelled salted pistachios

Preheat oven to 350 degrees. Stir together flour, corn meal, shedded coconut and baking powder in a bowl. In another bowl, beat together eggs, coconut extract, sugar and olive oil. Add dry ingredients and mix until just blended. Add pistachios. Turn out onto a baking sheet and form into a log.

Bake for 35 minutes.

Remove from oven and cool. Once cool, cut into slices with a serrated bread knife and place back on baking sheet.

Bake at 325 degrees for 7 minutes. Flip all the pieces over and bake for another 8 minutes. Remove from oven and cool.

                                                          Coconut Pistachio Biscotti


Try it with vanilla ice cream... or for breakfast!

What are you baking today?