Nut-Free Pistachio Biscotti
Delight in the crunch of this Nut-Free Pistachio Biscotti, a creative twist on the classic Italian cookie that’s perfect for those with nut allergies. Instead of pistachios, this recipe features hulled sunflower seeds as the star ingredient, paired with sweet dried cranberries and vibrant orange zest to bring a unique and irresistible flavor profile. These twice-baked cookies are golden, crisp, and ideal for dunking into coffee or tea, making them a perfect treat for breakfast, dessert, or snack time. With a quick prep time of just 20 minutes and simple ingredients like all-purpose flour, softened butter, and vanilla extract, you’ll enjoy crafting this elegant delicacy without hassle. Whether stored in an airtight container for lasting freshness or gifted to loved ones, this nut-free recipe is sure to become a new favorite for biscotti lovers everywhere.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.75 cup sunflower seeds, hulled
- 0.5 cup dried cranberries
- 1 tablespoon orange zest
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition, then stir in the vanilla extract.
Gradually mix the dry ingredients into the wet ingredients until just combined.
Fold in the sunflower seeds, dried cranberries, and orange zest until evenly distributed.
Divide the dough in half. On the prepared baking sheet, shape each portion into a log about 12 inches long and 3 inches wide, leaving space between the logs.
Bake in the preheated oven for 25-30 minutes, or until the logs are golden brown and firm to the touch.
Remove from the oven and allow the logs to cool on the baking sheet for about 10 minutes.
Reduce oven temperature to 325°F (160°C).
Carefully transfer the logs to a cutting board. Using a serrated knife, slice each log diagonally into 3/4-inch thick slices.
Arrange the slices cut-side down back on the baking sheet.
Bake for an additional 15-20 minutes, or until the biscotti are golden and crisp, flipping them halfway through the baking time.
Remove from oven and transfer to a wire rack to cool completely before serving or storing in an airtight container.
Nutrition Facts
Calories |
3372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.9 g | 193% | |
| Saturated Fat | 68.6 g | 343% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 1818 mg | 79% | |
| Total Carbohydrate | 464.4 g | 169% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 250.3 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 189 mg | 15% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 948 mg | 20% | |
*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.
