Chocolate-Pistachio Biscotti

These little biscotti cookies are great with an early morning coffee or crumbled on some yogurt and raspberries for dessert.  However you enjoy them, remember they are full of protein, not sugar.

• 1 cup GWF Baking Mix (sweet, salty)
• 1/3 cup cocoa powder (bitter)
• 2 eggs (sweet)
• 20 drops of stevia liquid (sweet)
• 1 tsp vanilla (sweet)
• 1/4 cup canola (or other light) oil (sweet)
• 1/2 cup pistachio nuts (sweet, salty, sour, bitter)
• 1/2 cup dark chocolate chips (sweet, bitter)
• 1/4 cup chopped crystallized ginger candy (optional) (pungent, sweet)

1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.  In a medium bowl, blend together the GWF baking mix with the cocoa powder and set aside.
2. In the large bowl of an electric mixer, beat the eggs, then add stevia liquid and beat until frothy.  Mix in vanilla and oil.
3. With the mixer on low, add the cocoa baking mix and combine well.  Add nuts, chocolate and ginger and mix (it may be easier to use a spatula at this point to mix).
4. With moistened hands, shape the dough into 2 9-inch logs about 2 inches in width.  Bake until set, about 15 minutes.  Remove from oven and let cool for about 10 minutes.  Reduce heat to 325.
5. Transferred cooled logs to cutting board and slice (serrated knife works well) into 16 slices each, about 1/2-inch thick.  Return to baking sheet/parchment paper and bake for another 10 minutes on each side.  Cool for 5 minutes on the baking sheet, then move to a cooling rack.  Store in an airtight container for up to 1 week.

GWF baking mix is available at the Heavenly Bodies Clinic or our online store!