Nut-Free Pistachio Biscotti
Discover the surprising twist of these "Nut-Free Pistachio Biscotti," a delightful reimagining of the classic Italian treat that swaps traditional pistachios for crunchy sunflower seeds, creating a safe and satisfying option for those with nut allergies. Infused with the tangy brightness of fresh orange zest and bursts of sweetness from dried cranberries, these twice-baked cookies offer a perfect balance of flavors and textures. With a crisp, golden texture and a hint of vanilla, they're ideal for dipping into your morning coffee or enjoying as a standalone snack. Easy to prepare with just 20 minutes of prep time, this nut-free biscotti recipe makes a crowd-pleasing treat that’s as inclusive as it is delicious.
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Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.75 cup sunflower seeds, hulled
- 0.5 cup dried cranberries
- 1 tablespoon orange zest
Directions
Step 1
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2
In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
Step 3
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Step 4
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition, then stir in the vanilla extract.
Step 5
Gradually mix the dry ingredients into the wet ingredients until just combined.
Step 6
Fold in the sunflower seeds, dried cranberries, and orange zest until evenly distributed.
Step 7
Divide the dough in half. On the prepared baking sheet, shape each portion into a log about 12 inches long and 3 inches wide, leaving space between the logs.
Step 8
Bake in the preheated oven for 25-30 minutes, or until the logs are golden brown and firm to the touch.
Step 9
Remove from the oven and allow the logs to cool on the baking sheet for about 10 minutes.
Step 10
Reduce oven temperature to 325°F (160°C).
Step 11
Carefully transfer the logs to a cutting board. Using a serrated knife, slice each log diagonally into 3/4-inch thick slices.
Step 12
Arrange the slices cut-side down back on the baking sheet.
Step 13
Bake for an additional 15-20 minutes, or until the biscotti are golden and crisp, flipping them halfway through the baking time.
Step 14
Remove from oven and transfer to a wire rack to cool completely before serving or storing in an airtight container.
Nutrition Facts
| Serving size | (834.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3371.6 |
| Total Fat 150.9g | 0% |
| Saturated Fat 68.6g | 0% |
| Cholesterol 630.3mg | 0% |
| Sodium 1817.6mg | 0% |
| Total Carbohydrate 464.4g | 0% |
| Dietary Fiber 20.1g | 0% |
| Total Sugars 250.3g | |
| Protein 55.4g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 189.4mg | 0% |
| Iron 16.9mg | 0% |
| Potassium 947.5mg | 0% |
Source of Calories