This sweet, low-carb Biscotti recipe is packed with nutty flavors and a light crunch! It’s a great cookie to dip into coffee, tea or hot chocolate! Sweet, nutty, and crispy Pistachio Biscotti are also perfect for holiday gift-giving and Christmas cookie trays.
Wondering what to serve with biscotti? Pair this easy biscotti recipe with a batch of creamy crockpot hot chocolate!
AN EASY PISTACHIO BISCOTTI RECIPE
Pistachio Biscotti is a crispy, twice-baked Italian cookie prepared specifically for serving after dinner with a glass of sweet wine. However, here in the U.S. of A, we like to enjoy our biscotti with a cup of coffee, hot chocolate, or tea. ☕️
Traditionally, biscotti are made with pine nuts and almonds, but nowadays people, including myself, like to add other things, like pistachios and chocolate. Cranberries, too.
Also, for the sake of our waistlines this Holiday Season, I introduce to you my Biscotti recipe that JUST happens to be LOW CARB and Keto-Friendly. 🙌With this cookie recipe, there’s no need to fall off the bandwagon IF you don’t want to. It’s the Holidays, though… calories don’t count at this time of year. 😂
BESIDES, biscotti are relatively light since they are lower in fat and sugar than most cookies, and are almost always packed with a dose of heart-healthy nuts.
HOW TO MAKE LOW CARB PISTACHIO BISCOTTI
With only a handful of ingredients you can have a bite of homemade biscotti in under 2 hours. They are very simple and straightforward, and much easier to make than you think.
- First, you’ll want to grab couple cups of almond flour and combine that with baking powder, a sweetener (I use granulated stevia), some salt, and nutmeg.
- Then, we will add beaten eggs to the flour mix, as well as some melted butter and vanilla.
- At this point, you can fold in whatever add-ins you like; I added pistachios.
- Next, spray your hands with cooking spray and shape the dough into a wide and flattened log.
- Bake for 30-ish minutes, and then have it cool for 20 minutes.
- Cut the log into 1/2-inch thick slices and arrange the slices back on the baking sheet; bake for 10 minutes, then flip, and continue to bake for about 8 more minutes.
Now for the most important part. In order to get that awesome biscotti crunch, DO NOT skip this part, please.
- Turn off the oven and prop the oven door open with a wooden spoon. Basically, you just need to slide the handle of the wooden spoon between the oven and oven door and that’s it. Let it sit like that until the biscotti has cooled completely inside the oven.
- Once cooled, remove cookies from oven and, if you want to, dip each cookie in melted chocolate. Let dry on wax paper for 30 minutes, or until completely dry. I just put them in the freezer for like 10 minutes and I’m done.
That’s it and that’s all. Now, just grab a cup of coffee and dunk dunk dunk! OR, wrap them up in pretty gift boxes and start gifting them away.
HOW TO STORE BISCOTTI
- The best thing about biscotti is that they keep for weeks on the kitchen counter! I keep them in an airtight container at room temperature for exactly 1 month. I have never had an issue with them going bad.
HOW TO FREEZE BISCOTTI
- Store biscotti in an airtight container or a freezer bag.
- Freeze for up to 3 months.
MORE CHRISTMAS COOKIES RECIPES
- Chai Spiced Snowdrop Cookies
- Strawberry Cream Cheese Pastries
- Cinnamon Roll Sugar Cookies
- Chocolate Creamy Cookies
TOOLS USED IN THIS RECIPE
Low Carb Pistachio Biscotti Recipe
FOR THE BISCOTTI
- 2 cups almond flour
- 1 teaspoon baking powder
- 3 tablespoons granular sweetener
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 2 large eggs, beaten
- 2 tablespoons butter, melted
- 1 tablespoon pure vanilla extract
- 1 cup shelled pistachios
FOR THE CHOCOLATE TOPPING
- 1/2 cup dark chocolate chips, melted
- 1/2 cup white chocolate chips, melted
- Preheat oven to 350˚F.
- Line a large baking sheet with parchment paper and set aside.
- In a large bowl whisk together almond flour, baking powder, sweetener, salt, and nutmeg.
- Add beaten eggs and mix in with a spoon.
- Whisk vanilla into melted better; add butter mixture to dough and stir until combined.
- Add the pistachios and stir until incorporated.
- Transfer dough to prepared baking sheet.
- Spray hands with cooking spray and, working with the dough, form a wide, flattened log. It should be about 8-inches long and 3 to 4-inches wide.
- Bake for 25 to 30 minutes, or until golden brown.
- Remove from oven and let cool for 20 minutes.
- Set oven to 300˚F.
- Using a sharp knife, cut the log diagonally into slices that are about 1/2-inch thick. Lay the pieces cut side down and bake for 10 to 12 minutes, or until bottom is golden.
- Flip and continue to bake for 8 to 10 more minutes, or until golden.
- DO NOT REMOVE from the oven.
- Turn oven OFF and prop the oven door open with a wooden spoon. This will help to crisp up the biscotti.
- Let biscotti cool completely in the oven.
- Remove from oven and dip in melted chocolate; set biscotti on wax paper and let stand until chocolate is set. If you’re in a hurry, pop them in the fridge for about 20 minutes for the chocolate to set.
WW FREESTYLE POINTS:
NET CARBS: 10
NOTES:Store completely cooled biscotti in an airtight container at room temperature for up to 1 month. The biscotti can also be kept in the freezer for up to 3 months.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.