Pistachio and Almond Biscotti

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Pistachio and Almond Biscotti

The classic "Biscotti" as they are often known here in the United States.  In Italian, the word biscotti simply means "biscuits".

You can also find this recipe in my cookbook: Paleo Italian Cooking


  • 1 cup blanched almond flour
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/2 cup maple syrup
  • 1 teaspoon almond extract
  • 1/4 cup almonds (sliced)
  • 1/4 cup pistachios (chopped)


  1. Preheat oven to 350 degrees F.

    Put almond flour, coconut flour, baking soda and salt in food processor and pulse a few times until combined.

  2. Add the almond extract and maple syrup and put the food processor on low--(You will end up with a thick and pasty dough).

    Using a rubber spatula, remove the dough from the food processor into a large bowl and combine in the almonds and pistachios.

  3. Line a baking sheet with parchment paper and add the dough on top.  Lightly moisten your hands to keep the dough from sticking and form the dough into a log that is no more than 1 inch thick.

    Bake in the oven for 15 minutes and then let cool for about 1 and 1/2 hours.

  4. Bring your oven back up to 350 degrees.  Slice the log into cookies that are about 1/2 inch thick.  Lay the slices on their sides on the baking sheet and place in the re-heated oven for 15 minutes.

  5. When the 15 minutes are done, turn off the heat, crack open the oven door and leave the cookies there until they are cooled.

  6. Place on a platter to serve or store in a sealed container.

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