Tariq and I have made this recipe about 100 times already, if not more. A combination of two desserts that are typically enjoyed alongside a cup of tea—Baklava and Biscotti—this is one of our favorite, guilt-free desserts. When it’s on hand, we’ll have it for breakfast too!
Baklava Biscotti
Ingredients
Dough
- 1 ⅔ cup oat flour
- ½ cup + 3 tbsp almond butter
- ¼ cup honey
- ⅓ cup pistachios
- 2 tbsp milk
Topping
- 1 semi-sweet chocolate baking bar (melted)
- ¼ cup pistachios (chopped)
- ¼ cup walnuts (chopped)
- ¼ cup pecans (chopped)
- ¼ cup almonds (chopped)
- 3 tbsp honey
- 1 tbsp butter (melted)
- salt (to taste)
Instructions
Dough
- Preheat oven to 375 degrees F and layer a large baking tray with parchment paper
- In a large mixing bowl (I use my stand mixer and stand mixer bowl for this), combine the dough ingredients using the dough hook on your stand mixer or an electric mixer—add more oat flour and/or milk as needed
- Press the dough onto the baking tray at 1 ½ inches thick
- Cover the baking tray with foil and bake for 20 minutes
- Remove from the oven and, using a paring knife, slice the dough into ½ inch slices
- Gently move the slices away from each other so that they are not touching and place back in the oven for 10 more minutes
- Remove from the oven and allow to cool for at least 20 minutes
Topping
- Set the oven to 350 degrees F and layer a small baking tray with parchment paper
- Combine the chopped nuts, layer across the baking tray and bake for 5 – 10 minutes or until toasted
- Remove the toasted nuts from the oven and place in a mixing bowl to cool
- Add butter and honey to the toasted nuts and combine
Assembling
- Slice by slice, dip the top of dough into the melted chocolate and garnish with the nut mixture
- Place each biscotti back onto the parchment lined baking tray
- Once you're done, place the baking tray in the fridge and allow the biscottis to cool for at least 3 hours—the nuts will set onto the chocolate and biscotti
Storing and serving
- Once chilled, stack the biscottis in a tupperware or tightly sealed jar and store in the fridge—they taste best cold
- Service with a cup of coffee or tea
Notes
- I recommend doubling this recipe because I can almost guarantee you’re going to want more than just one batch!
