Pistachio, cardamom & fennel seed biscotti

Makes 20 biscottis


  • 100g shelled pistachios
  • 75g ground almonds
  • 30g coconut flour (plus one tablespoon to flour surface)
  • 100g almond nut butter
  • 1 teaspoon vanilla extract – I used Steenbergs for this and for the almond one below
  • 1 teaspoon almond extract
  • 3 tablespoons coconut butter (aka manna) – I used this one from Biona but you can use creamed coconut instead if you cannot get this
  • 2 teaspoons cardamom
  • 2 teaspoons fennel seeds
  • 1 teaspoons bicarbonate of soda
  • 2 tablespoons apple cider vinegar
  • 5 tablespoons maple syrup – I used this absolutely heavenly one from Coedcanlas
  • 1/2 cup unsweetened almond or cashew milk – I used my own cashew coconut milk recipe that you can find HERE


Heat the oven to 170C.

Place the pistachios in a large food processor and pulse for around 30 seconds to break into smaller pieces, you want to keep some texture here so avoid over processing. Add in the ground almonds, coconut flour (minus the 1 tablespoon as mentioned in ingredients), cardamom, fennel seeds and bicarbonate of soda. Pulse a few times to combine.

Then add in the almond nut butter, coconut butter, vanilla and almond extracts, apple cider vinegar and maple syrup. Pulse to combine. The mixture should start to stick at this point. Add in the milk gradually until you have your dough.

Remove from the machine onto a floured surface (using the tablespoon of coconut flour). Shape into two rectangles of 3 inches wide by 3/4 inch thick. Place on a baking tray lined with parchment paper and bake for 25 minutes. Remove from the oven and allow to cool for 10 minutes. Reduce the temperature down to 150C. After 10 mins cut the rectangles into 1 inch thick pieces with a serrated knife (you should have around 10 per rectangle). Place back into the oven and bake for 10 minutes on each side. Remove and allow to cool completely. Store in the fridge (gives extra crunch!) or an airtight container. They should keep well for up to 3 days.