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.
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
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.
Low Carb Pistachio Biscotti Recipe
Amount Per Serving (1 cookie)
Calories 207Calories from Fat 144
% Daily Value*
Saturated Fat 5g25%
Vitamin A 93IU2%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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