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Apricot Pistachio Biscotti
Try this easy almond flour biscotti recipe with pistachios and dried apricots. A wholesome, crunchy treat that’s perfect for any occasion!
Prep:
|
Cook:
1 hour
6-8 servings
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Medium
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
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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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Rating
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Dietary Therapies
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Instructions
- 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.
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Nutritional Info
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Notes
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