Food Babe’s Pistachio Almond Biscotti
Prep time
Cook time
Total time
Serves: 12
  • pistachio pulp left over from making this pistachio milk
  • 2 cups spelt flour (you can also use whole wheat or oat flour)
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup coconut palm sugar
  • ½ cup butter or coconut oil
  • 2 eggs
  • 1 tsp vanilla
  • zest of one lemon
  • 1 cup almonds toasted
  1. Preheat oven to 350 degrees
  2. On a large baking pan toast almonds for about 10 mins as the oven is warming
  3. In one bowl add all dry ingredients (flour, salt, baking powder) and set aside
  4. In another bowl, cream together sugar and butter/oil using an electric mixer
  5. Add eggs one at a time, vanilla and lemon zest to sugar mixture and mix well
  6. Add pistachio pulp and flour mixture alternatively until well combined
  7. Stir in toasted almonds
  8. Split dough into two uniform logs and place them on a large baking sheet lined with a silpat or parchment paper
  9. Bake logs for 35 mins
  10. Cool logs for about 5 mins, and then cut each log into diagonal pieces
  11. Lay each piece back down on baking sheet (unbaked side up) for an additional 10 -15 mins each side or until golden brown
  12. Cool completely before serving
Makes 24 biscotti – Store in an airtight container. Crisp or reheat them in a toaster/oven before serving if they get soft after storing. I like to use spelt flour because it is easier to digest than whole wheat flour and contains a bit more protein. ***Please buy all organic ingredients if possible***
Recipe by Food Babe at