I love biscotti. It’s especially good with a matcha latte. This Almond Pistachio Biscotti is gluten-free, sugar-free and low-carb. Perfect for an afternoon treat.
I was looking for a biscotti where no dunking is required. I know, I know, that’s what biscotti is, it’s for dunking. But when I get a rock hard biscotti that I can’t bite into, well … it isn’t as good, in my opinion. Plus I don’t like getting crumbs in my drink.
Biscotti is a cookie that is baked twice so that it becomes very dry. First, it’s formed into a log and baked for 25 minutes. You then let it cool for 30 minutes so that it becomes a little firmer for easier slicing. The first time I made it, I found it difficult to slice after the first bake because the dough is so tender.
On the next attempt, I pre-sliced it before the first bake but left it in the log shape. Once I removed it from the oven and let it cool, slicing was far easier. You have to be very gentle here or it will fall apart. Carefully slice it and gently lay it flat on the baking sheet. Bake for another 15 minutes. Gently turn it over and bake for another 15 minutes. Turn off the oven and let it sit for another hour or so to let it dry out completely. Remove from the oven and let cool.
This biscotti turned out fantastic. It was firm but not rock hard. I could easily bite into it without dunking. And it tasted wonderful. No sugar, gluten-free and completely guilt-free. Love it!
Almond Pistachio Biscotti
- 2 cups almond flour
- 1/2 cup swerve sweetener or erythritol
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- Zest from 1 lemon
- 1/4 cup butter, melted grass-fed or organic
- 1 large egg, lightly beaten free range
- 1/2 teaspoon pure vanilla extract
- 1/2 cup pistachios shelled and chopped
- Preheat oven to 325 degrees Fahrenheit, Line baking sheet with parchment paper.
- Mix together almond flour, swerve, baking powder, sea salt, lemon zest and pistachios in a large bowl.
- In another bowl mix together melted butter, egg, and vanilla.
- Add wet ingredients to dry ingredients.
- Mix well.
- Place dough onto baking sheet and form into a log.
- The dough is rather soft making it difficult to slice after the first bake. *Tip, this is optional: using a sharp knife, precut the slices but leave it in its log shape, before the first initial bake. This makes it easier to slice after.
- Bake 25 minutes.
- Let cool for 30 minutes.
- Reduce oven to 250 degrees Fahrenheit.
- Completely slice the precut biscotti and lay flat on baking tray.
- Bake for 15 minutes.
- Flip the biscotti over.
- Bake for an additional 15 minutes.
- Turn off oven. Allow biscotti to dry completely in warm oven until lightly brown, about an hour.
Adapted from alldayidreamaboutfood