Low Sodium Pistachio Biscotti

Indulge in the satisfying crunch of **Low Sodium Pistachio Biscotti**, a heart-healthy twist on a classic Italian treat. Perfect for those watching their sodium intake, this recipe combines the nutty richness of unsalted roasted pistachios with the warm flavors of vanilla and almond extracts, creating a subtly sweet, aromatic delight. With minimal butter and no added salt, these twice-baked cookies maintain their signature crisp texture while offering a guilt-free indulgence. Ideal for pairing with your morning coffee or afternoon tea, this simple, 20-minute prep recipe yields 24 delightful biscotti, making it perfect for sharing. Whether you’re baking for a crowd or meal-prepping snacks for the week, these low-sodium treats are sure to satisfy without compromising on flavor!

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 24

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 3/4 cup sugar
• 1/4 cup unsalted butter
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 cup unsalted, roasted pistachios

Directions

Step 1

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

Step 2

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

Step 3

In a large mixing bowl, beat together the sugar and unsalted butter until light and fluffy. This should take about 2-3 minutes using an electric mixer on medium speed.

Step 4

Add the eggs to the sugar and butter mixture one at a time, beating well after each addition. Mix in the vanilla extract and almond extract.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined.

Step 6

Fold in the unsalted, roasted pistachios using a spatula or wooden spoon until evenly distributed.

Step 7

Divide the dough in half and shape each half into a log approximately 10 inches long and 2 inches wide on the prepared baking sheet.

Step 8

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

Step 9

Remove the baking sheet from the oven and allow the logs to cool on the sheet for about 10 minutes.

Step 10

Reduce the oven temperature to 325°F (160°C).

Step 11

Using a serrated knife, carefully slice the logs into 3/4-inch thick slices. Arrange the slices cut side down back onto the baking sheet.

Step 12

Bake the biscotti for an additional 10-15 minutes, flipping each piece halfway through, until they are dry and lightly golden.

Step 13

Remove from oven and transfer to a wire rack to cool completely before enjoying.

Nutrition Facts

Serving size	(690.9g)

Amount per serving	% Daily Value*
Calories	2547.7

Total Fat 93.9g	0%
Saturated Fat 24.9g	0%
Polyunsaturated Fat 0g
Cholesterol 620mg	0%
Sodium 668.9mg	0%
Total Carbohydrate 370.3g	0%
Dietary Fiber 18.5g	0%
Total Sugars 158.8g
Protein 67.0g	0%

Vitamin D 120IU	0%
Calcium 244.7mg	0%
Iron 18.6mg	0%
Potassium 1642.3mg	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: 32.6%

Protein: 10.3%

Carbs: 57.1%