Apricot Pistachio Biscotti

Ingredients

2 cups blanched almond flour

¼ tsp salt

¼ tsp baking soda

⅓ cup chopped pistachios

⅓ cup chopped dried apricots (sugar-free, no additives)

4 TBSP softened or melted butter

⅓ cup honey or maple syrup (for SCD use honey)

2 tsp almond extract

2 cups (200 g) blanched almond flour

¼ tsp (1.25 ml) salt

¼ tsp (1.25 ml) baking soda

33 gram chopped pistachios

42 gram chopped dried apricots (no additives!)

4 TBSP (60 ml) softened or melted butter

100 gram honey or maple syrup (for SCD use honey)

2 tsp (10 ml) almond extract

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Dietary Therapies

mSCD

SCD

IBD-AID P3

Dietary Requirements

Egg Free

Gluten-Free

Lactose-Free

Shellfish Free

Soy Free

Vegetarian

Grain-Free

Preheat oven to 350°F and prepare a parchment-lined baking tray.
Place all dry ingredients in a bowl including apricots and pistachios.
Add honey or maple syrup, butter and almond extract and mix thoroughly until a soft dough forms. If butter is still solid, use your hands to help mix it into the flour mixture.
Place dough on the baking tray and shape into a long log. Bake for 20 minutes until golden brown on top.
Remove from oven and let cool for at least 10 minutes.
Turn oven down to 180°F.
Cut the log into biscotti slices using a sharp knife. Turn slices on their side and place back in oven for at least 15 minutes.
Remove from oven, flip biscotti to the other side and bake another 15 min or until desired crunchiness.