Description
Crunchy, festive, and just right for dipping in your morning coffee or evening tea, these pistachio & cranberry biscotti bring a touch of elegance to any table. Made with almond flour instead of white flour, they’re low-carb, gluten-free, and holiday-ready with every golden slice.
Ingredients
2 cups almond flour
2 tbsp coconut flour
½ tsp baking powder
¼ tsp salt
2 large eggs
¼ cup maple syrup or honey
1 tsp vanilla extract
½ cup shelled pistachios
½ cup dried cranberries (low-sugar if preferred)
Instructions
Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
In a bowl, mix almond flour, coconut flour, baking powder, and salt.
In another bowl, whisk eggs, maple syrup, and vanilla.
Combine wet and dry ingredients, then fold in pistachios and cranberries.
Shape the dough into a log (about 8″ long, 2″ wide). Flatten slightly.
Bake for 25–28 minutes until golden and firm. Let cool for 10 minutes.
Slice into ½-inch pieces. Lay slices cut-side down and bake another 10–12 minutes per side, until crisp.
Cool completely to allow full crunch to develop.
- Prep Time: 10 minutes
- Cook Time: 45–50 mins
- Category: Dessert
Nutrition
- Calories: 120
- Carbohydrates: 8g
- Protein: 4g