As soon as I finished this recipe I thought, “Wait? Why don’t I make more biscotti again?” Seriously. Biscotti is SO EASY. And people are ALWAYS impressed by it. If you were to put this on an “impressiveness to work” ratio, this would score high.
I based this recipe on a previous biscotti recipe I did several years ago. I use a mix of oat and almond flour to keep it light, but gluten-free. These biscotti are on the less sweet side, with only 3 grams of sugar per biscotti. If you have a sweeter tooth, add a few more tablespoons of maple syrup.
Worried you’ll eat the whole batch in a night? Freeze them and pull out in batches. It’s a perfect dessert with a cup of tea.
Cherry & Pistachio Biscotti
Makes 30 biscotti
- 2 cups oat flour (250 grams)
- 1.5 cups almond meal (167 grams)
- 1 teaspoon cinnamon
- 1/4 cup cornstarch (30 grams)
- 1/4 cup coconut sugar
- 1/2 teaspoon baking powder
- 2 egg + 2 egg whites
- 1 tablespoon maple syrup
- 1/4 teaspoon stevia extract (alternatively add 2 more tablespoons of maple syrup)
- 1 teaspoon vanilla extract
- 1/4 cup dried cherries
- 1/4 cup pistachios (shelled)
Preheat oven to 350 degrees. In a small bowl, combine the flour, almond meal, cinnamon, cornstarch, sugar, and baking powder with a whisk. Use your hands to break apart any clumps that may have formed from the almond flour.
In a separate larger bowl, use an electric mixer to beat eggs with stevia and vanilla until the egg whites and yolks are fully whisked together. Slowly add in the dry ingredients (I did it in about three batches) while continuing to whisk at a low speed. At first it may look like you have WAY too much dry ingredients, but the dough should be fairly dry compared to a regular cookie. The dough should be slightly sticky and clump together when you press it together.
Add in pistachios and cherries with your hands.
Place the dough on an oiled cookie sheet. Flatten out dough into a rectangle about 1/3” to 1/2” high. Place in the oven until it is slightly hard and golden, about 20 minutes.
Let the log cool entirely, and then cut into 1/2” x 6” slices using a very sharp knife. Place pieces–with the inside face down–onto the baking sheet. Preheat oven to 350 and once the oven is heated, put the biscotti back in the oven for about 20-25 minutes, until the biscotti are slightly golden.
Store in an airtight container for up to a week or two. Serve with coffee or milk–these are perfect dipping into a warm beverage.