Dairy-Free Pistachio Biscotti
Delightfully crisp and utterly satisfying, this Dairy-Free Pistachio Biscotti is the perfect treat for those seeking a nutty, indulgent snack without dairy. Featuring a harmonious blend of crunchy unsalted pistachios and lightly sweetened almond milk, this Italian-inspired biscotti boasts rich flavors while catering to dietary preferences. With a simple dough prepared in minutes and baked to golden perfection, this twice-baked recipe delivers the signature crunch biscotti lovers adore. Serve alongside a steaming cup of coffee or tea for a luxurious afternoon pick-me-up, or gift these delectable cookies during the holiday season. If you're looking for dairy-free biscotti recipes that balance texture and taste, this pistachio variation is sure to become a favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Granulated sugar
- 3 Large eggs
- 1 teaspoon Vanilla extract
- 1 cup Unsalted pistachios, roughly chopped
- 2 tablespoons Almond milk
Instructions
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, beat together the granulated sugar and eggs using a mixer at medium speed until the mixture becomes thick and pale, about 3 minutes.
Add the vanilla extract and almond milk to the egg mixture, and continue mixing until well combined.
Gradually incorporate the dry ingredients into the wet ingredients, mixing until just combined.
Fold the chopped pistachios into the dough using a spatula, ensuring they are evenly distributed.
Transfer the dough onto a lightly floured surface and divide it into two equal parts. Shape each portion into a log approximately 10 inches long and 2 inches wide, then transfer the logs onto the prepared baking sheet.
Bake in the preheated oven for 25 minutes until the logs are firm to the touch and lightly golden.
Remove from the oven and let the logs cool on the baking sheet for 10 minutes. Reduce the oven temperature to 325°F (160°C).
Once cool enough to handle, transfer the logs to a cutting board. Using a serrated knife, slice each log diagonally into 1/2-inch thick slices.
Place the biscotti cut side up back on the baking sheet. Bake for an additional 20–25 minutes, flipping them halfway through to ensure even browning.
Remove the biscotti from the oven and let them cool completely on a wire rack before serving or storing.
Nutrition Facts
Calories |
2321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.7 g | 89% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1860 mg | 81% | |
| Total Carbohydrate | 373.1 g | 136% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 161.2 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 286 mg | 22% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 1643 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
