Low Sodium Pistachio Biscotti
Discover the delightful crunch of Low Sodium Pistachio Biscotti, a healthier twist on the classic Italian cookie favorite. Perfectly light and crispy, these biscotti feature roasted, unsalted pistachios for a nutty flavor without the added salt, making them a great option for heart-conscious baking. With fragrant hints of vanilla and almond extract, this recipe offers an aromatic and indulgent experience while remaining simple to prepare. Whether enjoyed with a cup of coffee or as a standalone treat, these twice-baked cookies are ideal for snacking, gifting, or entertaining. Ready in just over an hour, Low Sodium Pistachio Biscotti promises guilt-free enjoyment with every bite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 cup sugar
- 1/4 cup unsalted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup unsalted, roasted pistachios
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the all-purpose flour and baking powder. Set aside.
In a large mixing bowl, beat together the sugar and unsalted butter until light and fluffy. This should take about 2-3 minutes using an electric mixer on medium speed.
Add the eggs to the sugar and butter mixture one at a time, beating well after each addition. Mix in the vanilla extract and almond extract.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined.
Fold in the unsalted, roasted pistachios using a spatula or wooden spoon until evenly distributed.
Divide the dough in half and shape each half into a log approximately 10 inches long and 2 inches wide on the prepared baking sheet.
Bake in the preheated oven for 25 minutes or until the logs are lightly golden and firm to the touch.
Remove the baking sheet from the oven and allow the logs to cool on the sheet for about 10 minutes.
Reduce the oven temperature to 325°F (160°C).
Using a serrated knife, carefully slice the logs into 3/4-inch thick slices. Arrange the slices cut side down back onto the baking sheet.
Bake the biscotti for an additional 10-15 minutes, flipping each piece halfway through, until they are dry and lightly golden.
Remove from oven and transfer to a wire rack to cool completely before enjoying.
Nutrition Facts
Calories |
2548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.9 g | 120% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 669 mg | 29% | |
| Total Carbohydrate | 370.3 g | 135% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 158.8 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 245 mg | 19% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 1642 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.
