Chocolate Pistachio Biscotti (similar to Cantucci)

Depending upon their size, this recipe yields about 10-20 biscotti.
Not really low-carb, but perfect for that one exception...

Ingredients
1 cup blanched almond flour

1/4 cup coconut flour

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup pure maple syrup

1/2 cup unsalted,whole pistachios

Instructions
Preheat oven to 350°F / 180° C.

Add almond flour, coconut flour, cocoa powder, baking soda and salt to a food processor and pulse until combined.

Add the maple syrup and pulse until you get a dough.

Remove the dough from the food processor and work in the pistachios with a spoon.

Form the dough into one log on a baking sheet lined with parchment paper (I recommend forming a rather long and narrow rectangle). 

Bake for 15 minutes and cool completely.
Cut the dough log into 1/2 inch/ 1.5 cm slices with a sharp knife.
Place the slices on their sides on a baking sheet and cook for further 15 minutes.
Cool before serving. They should be fairly crispy.

Ideas for other versions:

Use different types of nuts or replace with chocolate chips; Replace cocoa powder with additional almond flour and add some vanilla extract and zest of half lemon.

If used for 20 biscotti, each biscotto contains 80 kcal and 7g carbs.