Pistachio Almond Biscotti – Using Nasty Nut Milk Pulp

''Mmm, mmm, mmm! Another concoction of gluten!'' Food Babe’s Pistachio Almond Biscotti is a hilariously-awful idea Vani made up when her fridge filled up with an excess of decaying pistachio nut pulp from her previous vegan woo-milk lattes.

Let's see the freaking recipe!
~"The pure beauty of this recipe is that any nut pulp can be used. When I make almond milk next I plan to reverse the recipe by using almond pulp and whole toasted pistachios instead. The options are really endless. You could even add dried fruit! I might try chopped figs next time too – Mmmmm."~ from Vani's same article about this recipe Instructions
 * pistachio pulp left over from making her pistachio milk (no quantity is mentioned; how much are we gonna use, Vani?)
 * 2 cups spelt flour (you can also use whole wheat or oat flour) GLUTEN RIGHT ON THE SPOT!
 * 1 tsp baking powder
 * ½ tsp salt
 * 1 cup coconut palm sugar (Always rentlessly bashing cane/beet sugar for being 'toxic' and 'causing breast cancer')
 * ½ cup butter or coconut oil
 * 2 eggs
 * 1 tsp vanilla
 * zest of one lemon
 * 1 cup almonds toasted
 * 1) Preheat oven to 350 degrees
 * 2) On a large baking pan toast almonds for about 10 mins as the oven is warming
 * 3) In one bowl add all dry ingredients (flour, salt, baking powder) and set aside
 * 4) In another bowl, cream together sugar and butter/oil using an electric mixer
 * 5) Add eggs one at a time, vanilla and lemon zest to sugar mixture and mix well
 * 6) Add pistachio pulp and flour mixture alternatively until well combined
 * 7) Stir in toasted almonds
 * 8) Split dough into two uniform logs and place them on a large baking sheet lined with a silpat or parchment paper
 * 9) Bake logs for 35 mins
 * 10) Cool logs for about 5 mins, and then cut each log into diagonal pieces
 * 11) Lay each piece back down on baking sheet (unbaked side up) for an additional 10 -15 mins each side or until golden brown
 * 12) Cool completely before serving