Baklaava is a staple dessert in the Mediterranean. Paired with an evening cup of mint tea, it is perfection. In the West, Biscotti’s are often paired with a cup of tea, and that too, is delicious. 

Today, I baked up a hybrid of both desserts: a healthy, gluten-free, Baklaava Biscotti. Sounds unreal, right? 😉 

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It was surprisingly simple and there wasn’t much preparation involved. If you give it a try, let me know what you think! 🙂 

Baklava Biscotti
Serves 8
Print
Prep Time
20 min
Cook Time
35 min
Prep Time
20 min
Cook Time
35 min
Biscotti
  1. 1⅔ cup oat flour
  2. ½ cup + 3 tbs almond butter (jarred)
  3. ¼ cup honey
  4. ⅓ cup pistachios
  5. 2 tbs milk
Topping
  1. 1 semi-sweet chocolate baking bar (I used Ghirardelli)
  2. ¼ cup pistachios, chopped
  3. ¼ cup walnuts, chopped
  4. ¼ cup pecans, chopped
  5. ¼ cup almonds, chopped
  6. 3 tbs honey
  7. 1 tbs butter
  8. Sea salt, to taste
Instructions
  1. Preheat oven to 375 degrees F
  2. Layer a baking tray with parchment paper or coat with cooking spray
  3. In a large mixing bowl, or KitchenAid mixing bowl, combine biscotti dough ingredients (use dough hook or electric mixer to combine)
  4. Press dough onto baking tray (1½ in. thick)
  5. Cover baking tray with aluminum foil and bake for 20 minutes
  6. Remove from oven and, using a paring knife, slice biscotti loaf into ½ in. slices (the same way you would slice bread)
  7. Gently move slices away from each so they are not touching and place back in the oven for 10 more min.
  8. Allow to cool for at least 20 min.
Topping
  1. Place ground chopped nuts on a tray and toast in the oven, on 350 degrees F, for 5-10 minutes
  2. Remove toasted nuts from oven and place in a bowl to cool
  3. Add butter and honey to nuts, and combine
Biscotti + Topping
  1. Once the biscotti cools down, dip in melted chocolate and garnish with nuts
  2. Place each biscotti back on parchment paper
  3. Once you're done, place baking tray in the fridge and let it cool for at least 3 hours
  4. The nuts will set onto the chocolate and biscotti
Notes
  1. This recipe can easily be doubled or tripled. I recommend doubling it, because you're going to want more!
  2. Leave biscottis in the fridge because they taste best cold; once they've chilled, you can stack them in a Tupperware and leave in the fridge.
  3. Serve with a cup of coffee or tea. 🙂
Brewing Bliss http://www.brewingbliss.com/

Enjoy! xx