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Pistachio Almond Biscotti – Using Nut Milk Pulp

I really hope you’ve been saving your nut pulp from all that homemade nut milk you’ve been making. I couldn’t think of a better way to use all it other than making biscotti. It’s the perfect accompaniment for the pistachio milk lattes I’ve been enjoying on the weekends lately.

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The pure beauty of this recipe is that any nut pulp can be used. When I make almond milk next I plan to reverse the recipe by using almond pulp and whole toasted pistachios instead. The options are really endless. You could even add dried fruit! I might try chopped figs next time too – Mmmmm.

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Food Babe's Pistachio Almond Biscotti

Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr

Serves:  12


  • ½ cup pistachio pulp
  • 2 cups spelt flour
  • 1 teaspoon baking powder (Aluminum free)
  • ½ teaspoon sea salt
  • 1 cup coconut sugar
  • ½ cup butter (grass fed is best)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1 cup toasted almonds


  1. Preheat oven to 350° F.
  2. On a large baking pan toast almonds for about 10 minutes 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 minutes.
  10. Cool logs for about 5 minutes, 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 minutes 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

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They are addictive, consider this a warning! We just made a batch 2 days ago and they are almost all gone. I want to blame my husband, but I have to admit I am equally as guilty.


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58 responses to “Pistachio Almond Biscotti – Using Nut Milk Pulp

    1. I tried coconut flour and the recipe totally failed. I haven’t tried almond flour yet – that may work. If you try it – please let me know!

      1. I just made these with 2 cups of almond flour (actually made from leftover almond milk pulp that i dehydrated) and 1 cup of oat flour. I did not add any whole almonds. They are perfect!

      2. I tried coconut flour twice in two coconut flour recipes. A complete bust!

      1. Thank you for the great recipe. I’m eager to make these. Do you have a substitute for pistachio pulp? I have seen almond paste sold at both harris teeter and whole foods that have a recipe inside but the sugar is a whooping 16g, no thank you!

    1. I have the same question. I have a bunch of almond pulp from making almond milk and would love to use it to make these biscotti but I’m not sure of the correct pulp measurement.


      1. I find measurement wise, if you’re making nut milk at the ration of 1 cup nuts to 4 cups of water you have the correct amount of pulp for this recipe. I normally make half that so I have halved the recipe accordingly and both times I have used almond pulp. I will weight it and let you know.

  1. How long does the pistachio milk last and how do you store the nut pulp? Does it have to be frozen until it is used or does it have to be used right away? Thanks for the great recipes!!!!

  2. Mine came out crumbly and soft :-/ They tasted good, but they don’t have the crunchiness of biscotti. I used almond pulp, pistachios in place of almonds, and oat flour…other than that I used the same ingredients. Any idea why it didn’t get hard?

    1. LOL – actually i take back this comment. Thinking back to last night and looking at your recipe again….I think i actually put in a whole cup of coconut oil vs 1/2 a cup. AAAnnnd that could explain why they came out soft 🙂

    1. I have the same question? How and how long can you store the pulp? Or do I need to make this immediately after making nut milk?

  3. I just finished making a batch of these using whole wheat flour, half a cup of honey (in place of the coconut palm sugar), and chopped apricots (about half a cup) and they turned out fantastic!! Really moist (but still crispy like you expect from biscotti) and just sweet enough to feel like a treat. This will definitely become a regular on my baking list!

  4. I have made these twice now; the first time I found the cooking times much too long and ended up with very brown biscotti! No one complained though 🙂 It looks like you don’t use a nut milk bag to strain your nut milk, as it is very moist. Both times I have had to add a few tablespoons of milk (nut or normal) to reach the correct consistency for the dough. I find measurement wise, if you’re making nut milk at the ration of 1 cup nuts to 4 cups of water you have the correct amount of pulp for this recipe. I normally make half that so I have halved the recipe accordingly and both times I have used almond pulp. This is a super delicious recipe!

  5. hello. this recipe looks great! :))
    what do you think I can still substitute the eggs with?
    Regular Flaxseed/water mixture or..?

    1. Soak 1 cup of almonds (preferable raw organic) in filtered water overnight. Drain off water then add soaked nuts and 4 cups fresh filtered water to blender – blender well and strain through fine sieve (can line it with cheese cloth to strain better or use nut bag but don’t have to) That’s it!

      1. Where do you get raw organic almonds that are not gassed or treated with something? Probably overseas somewhere? What is your source? All almonds in the US have to be gassed, so I won’t eat them.

      2. I make almond milk using the Soyajoy 3 on the raw food setting. Comes out great. I strain and freeze the pulp. Then when I have enough, put it in the dehydrator and dry it, put in my vitamix and it becomes flour. So easy.

  6. Made the nut milk and used the nut pulp (almond) to make the biscotti and they are so good! I used slivered almonds, raisens and cinammon in the recipe, not the whole almonds and no lemon zest. Thanks for the inspiration and recipes!

  7. Made a batch with my students at school and we all devoured the cookies within seconds! I have a batch in the oven right now for the hubs and I and I’m giddy with excitement!

  8. I noticed that the recipe calls for butter or coconut oil…can I use coconut butter? Bought a jar by accident and not sure what to do with it. Thanks!

    1. No! definitely not. Coconut butter would be great for fudge and things like that – but not this.

  9. Just came out of the oven and I can not stop eating it! Made mine using leftover almond pulp minus the toasted almonds, lemon and vanilla. I was all out of vanilla! I made almond milk using 2lbs of almonds so I had a bowl full of pulp! I would guess 5 cups! So I tweaked and double this recipe here and there and my dough was significantly dryer compared to the pictured dough. Plus my logs are huge! I was able to cut and half mine so I got 50+ biscotti! I still have a ton of almond pulp leftover too so heck I may make more! I will have to share, give some to my Mom but I know my hub and son will love these! Thanks so much for this recipe! Best way to use leftover nut pulp ever! Yummier than turning it into almond meal anyway! 😉

    1. Also, I may melt some white chocolate chips to dip them in and let dry. Just an after thought! But they are yummy and sweet enough on their own!

  10. I have a bag of spelt berries .can I made the spelt flour whit this and use it to make the biscotti?

  11. I did the biscottis with 4 cups of oatmeal flour and the almond meal that I saved from 2 cups of almonds that I used for the almond milk. 2 tsp baking powder,1tsp salt,2 cups of coconut palm sugar,1 cup coconut oil,2tsp vanilla ,4eggs ,1cup of toasted almonds and 1cup and 1 cup of walnuts. The recipe call for 35 minutes at 350 but when it was at the 20 minute mark they were getting burn from the bottom ,so I lower the heat to 300 and remove them before time. Let them cool down for 5 minutes and when I tried to cut them they brake is pieces :(any suggestion that help me figure out what I did wrong.

  12. Made it yesterday with cranberries instead of almonds. it came out a little soft, but I actually liked it like that. Very tasty.
    It’s not even noon, and the biscotti is almost gone:)

  13. Great tasting. I’m not sure why mine came out like cake batter rather than dough. I still baked it, etc.
    I’m wondering just how much pulp … When I blended the pistachios with water using my Vitamix there was practically no pulp.
    I will make these again… Any advise on what to do differently?

    1. Mine was the same way! I also used Vitamix and the remaining pulp was a bit foamy. I ended up adding more spelt flour so I could form “logs”. I addis close to 3/4 c flour. It tastes delicious!

      1. Thank you Jovana! I will try your version … I am also going to use my other blender, the Ninja because I expect more pistachio pulp from this blender. Much appreciation

  14. Pistachio milk turned out great! However, the pulp was very foamy and made the whole mass for bisscottis a bit runny to make logs out of it, so I added more spelt flour about a 3/4 of a cup more. It still tastes amazing. Thank you for a great recipe!

  15. Any sub for coconut oil? I don’t use coconut oil (follow Esselstyn and the no oil business) Lots of hype around coconut oil – it is still a saturated fat.

  16. I tried these today. They taste delicious, but are a little too crumbly to dunk. Did you dry the pulp or use it right after you made your milk? I also.used much less sugar. It doesn’t matter though. I coyld sit here and eat them all.

  17. If I didn’t want to add the pistachio pulp, what amount of additional flour (types) would I use.

    I did make my first batch with the pulp, and they were FANTASTIC. But I don’t have anymore nuts.

  18. I’ve made these twice. The first time with almond pulp, butter and oat four (left out lemon). The flavor was good, but they were way to crumbly. The second time with almond pulp, coconut oil and whole wheat flour (left out lemon) and they turned out way better. Everyone loved them! Thanks for the recipe :).

  19. I need the label information. I watch carbs very carefully, and I need carb information even if it is healthy.

    Please put all the nutritional information on your recipes.

    1. Guy, I totally agree with you. I find that nowadays this is more important than ever – especially since many people do not even know what and how much of something they should eat. People will see a recipe and try it without thinking twice – I usually write the nutritional content on the back of all my recipes.

  20. I agree. What’s the measurement for the nut pulp? Food Babe, you always encourage us to contact you, yet on many of these posts, questions are not answered after the initial publication. It’s a little frustrating. I’m guessing you are uber busy. Can your assistant please help? Thanks a bunch! I’m a fan, have subscribed, but often have the same questions others have and wish there was an answer.

      1. Hi food babe assistant. I do not own a blender, can I use coconut manna instead of nut pulp? I would really love to make this over the holidays. Thank you!

  21. I’ve tried these twice and while they taste awesome they don’t cut into diaganol pieces without crumbling to bits. Instead I scoop them out like regular cookies and bake them. Other than being a little breakable they are pretty good.

  22. Hi food babe. Thanks for all the wonderful recipes! Can I use coconut manna instead of milk pulp? Thank you!

  23. Have made this recipe several times and they are gone within days!! Thanks for such a delicious recipe to use my almond pulp up with!

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