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Almond Pistachio Biscotti

Almond Pistachio Biscotti

This Almond Pistachio Biscotti is gluten-free, sugar-free and low-carb. Perfect for an afternoon treat. No dunking required.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Preheat oven to 325 degrees Fahrenheit, Line baking sheet with parchment paper.
  2. Mix together almond flour, swerve, baking powder, sea salt, lemon zest and pistachios in a large bowl.
  3. In another bowl mix together melted butter, egg, and vanilla.
  4. Add wet ingredients to dry ingredients.
  5. Mix well.
  6. Place dough onto baking sheet and form into a log.
  7. 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.
  8. Bake 25 minutes.
  9. Let cool for 30 minutes.
  10. Reduce oven to 250 degrees Fahrenheit.
  11. Completely slice the precut biscotti and lay flat on baking tray.
  12. Bake for 15 minutes.
  13. Flip the biscotti over.
  14. Bake for an additional 15 minutes.
  15. Turn off oven. Allow biscotti to dry completely in warm oven until lightly brown, about an hour.

Notes

 
If desired, dip in Raw Vegan Chocolate and sprinkle with chopped pistachios.