Dairy-Free Pistachio Biscotti

Crisp, nutty, and indulgently satisfying, these Dairy-Free Pistachio Biscotti are the perfect treat for your coffee breaks or afternoon tea sessions. Crafted with all-purpose flour, roughly chopped pistachios, and a touch of almond milk, this recipe combines classic Italian biscotti traditions with a dairy-free twist. Each golden slice boasts a delightful crunch, accented by the natural sweetness of pistachios and a hint of vanilla. With just 15 minutes of prep and no butter or cream in sight, this easy and wholesome biscotti recipe is ideal for those seeking a dairy-free dessert option. Whether enjoyed on their own or dipped into a steaming cup of coffee, these twice-baked delights are as versatile as they are irresistibly delicious! Perfect for gifting or batch-baking, they store beautifully, making them a must-try for any biscotti lover.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 24

Ingredients

• 2 cups All-purpose flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 0.75 cup Granulated sugar
• 3 Large eggs
• 1 teaspoon Vanilla extract
• 1 cup Unsalted pistachios, roughly chopped
• 2 tablespoons Almond milk

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.

Step 2

In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Step 3

In a large bowl, beat together the granulated sugar and eggs using a mixer at medium speed until the mixture becomes thick and pale, about 3 minutes.

Step 4

Add the vanilla extract and almond milk to the egg mixture, and continue mixing until well combined.

Step 5

Gradually incorporate the dry ingredients into the wet ingredients, mixing until just combined.

Step 6

Fold the chopped pistachios into the dough using a spatula, ensuring they are evenly distributed.

Step 7

Transfer the dough onto a lightly floured surface and divide it into two equal parts. Shape each portion into a log approximately 10 inches long and 2 inches wide, then transfer the logs onto the prepared baking sheet.

Step 8

Bake in the preheated oven for 25 minutes until the logs are firm to the touch and lightly golden.

Step 9

Remove from the oven and let the logs cool on the baking sheet for 10 minutes. Reduce the oven temperature to 325°F (160°C).

Step 10

Once cool enough to handle, transfer the logs to a cutting board. Using a serrated knife, slice each log diagonally into 1/2-inch thick slices.

Step 11

Place the biscotti cut side up back on the baking sheet. Bake for an additional 20–25 minutes, flipping them halfway through to ensure even browning.

Step 12

Remove the biscotti from the oven and let them cool completely on a wire rack before serving or storing.

Nutrition Facts

Serving size	(694.3g)

Amount per serving	% Daily Value*
Calories	2320.7

Total Fat 69.7g	0%
Saturated Fat 10.9g	0%
Polyunsaturated Fat 0.1g
Cholesterol 558mg	0%
Sodium 1860.3mg	0%
Total Carbohydrate 373.1g	0%
Dietary Fiber 18.6g	0%
Total Sugars 161.2g
Protein 67.0g	0%

Vitamin D 129.8IU	0%
Calcium 286.3mg	0%
Iron 18.6mg	0%
Potassium 1643.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.3%

Protein: 11.2%

Carbs: 62.5%