Low Fat Pistachio Biscotti
Discover guilt-free indulgence with this Low Fat Pistachio Biscotti recipe, a delightful twist on the classic Italian treat. Packed with the nutty charm of shelled and chopped pistachios, zesty hints of lemon, and aromatic vanilla and almond extracts, these biscotti deliver rich flavor without added fats. Crafted with simple ingredients like all-purpose flour, egg whites, and just the right amount of sugar, this bake strikes the perfect balance between healthy and delicious. You'll love the satisfying crunch that comes from baking each slice twice for extra crispness. Perfect for pairing with your favorite coffee or tea, these biscotti make an exceptional light snack or gift for loved ones. Ready in just about an hour and yielding 24 servings, they’re a low-fat, high-flavor option you'll return to time and again.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.75 cup granulated sugar
- 0.75 cup unsalted pistachios, shelled and chopped
- 2 pieces large eggs
- 1 piece egg white
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a medium bowl, whisk the eggs, egg white, and sugar until well combined. Add the vanilla extract, almond extract, and lemon zest to the egg mixture and mix well.
Combine the wet ingredients with the dry ingredients, mixing gently until a dough forms. Fold in the chopped pistachios.
Transfer the dough onto a lightly floured surface and shape it into a log approximately 12 inches long and 3 inches wide. Place the log onto the prepared baking sheet.
Bake for 25 to 30 minutes, or until the log is lightly golden and firm to the touch. Remove from the oven and let it cool for 10 minutes.
Reduce the oven temperature to 300°F (150°C).
Once the log has cooled slightly, use a sharp serrated knife to gently cut it into 1/2 inch thick slices.
Arrange the slices cut-side down on the baking sheet. Bake for an additional 12 to 15 minutes, flipping halfway through, until the biscotti are crisp.
Remove from oven and let cool completely on a wire rack before serving.
Nutrition Facts
Calories |
2104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.4 g | 66% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1238 mg | 54% | |
| Total Carbohydrate | 363.4 g | 132% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 157.4 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 186 mg | 14% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1334 mg | 28% | |
*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.
