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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.
Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins
Servings 12


  • 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.


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