Healthy Date + Pistachio Almond Flour Biscotti
Hi, my loves! Happy Holidays from me to you!! 🎄🖤✨
I have been absolutely loving being back in the kitchen since filling the “stay at home mom (SAHM)” role these past 7 weeks! I have been baking many more muffins, cookies, and soups, all with little Theo strapped to my chest. 🤎 It’s the best feeling in the world. I plan to post even more recipes as the new year rolls around, so I am excited!!! And really, I’m excited for this one. It’s one that I know you’re going to LOVE!
Made with only 8 ingredients total, these Healthy Date + Pistachio Biscotti are the PERFECT last minute holiday treat to bring to the party!! They are so easy to bake and the dough can stay in the freezer for such a long time! With the healthy fats from the nuts, almond flour, and coconut oil, your blood sugar doesn’t spike nearly as high as it would if you were to eat a regular pastry or treat. And you do NOT have to compromise in taste, I promise. These were an absolute hit with my boyfriend (which is a feat sometimes when it comes to healthy baking!) and they are so fun to dip into your espresso.
You’ll impress at the party for sure, but really, they might not make it out of your OWN kitchen they are so good.
Please enjoy, be well, and happy, happy holidays. ☺️🎄
Time to make: 1 hour total.
Makes: 25 small biscotti
Equipment needed: mixing bowl, 1/3 and 1/2 sized measuring cups, 1 teaspoon and 1 tablespoon for measuring, a spatula, parchment paper, a baking sheet, and an oven.
Ingredients:
3 cups unblanched almond flour
6 tablespoons maple syrup or honey
6 tablespoons melted and cooled coconut oil
2/3 cup finely chopped pistachios
2/3 cup finely chopped dates
1 teaspoon almond extract
Large pinch of sea salt
Optional: 2 tablespoons cinnamon or 1 tablespoon ground espresso
Recipe:
Preheat the oven to 350°F (180°C). Line a large baking tray (preferably a nontoxic one like Caraway) with parchment paper. Chop 2/3 cup pistachios and dates into fine pieces and set to the side.
In a medium-sized mixing bowl, add melted coconut oil, maple syrup or honey, and almond extract. Mix until combined. Add flour and form into a dough. Lastly, add in the chopped dates/pistachios. It shouldn’t stick to your hands but formable into a ball. If it’s too wet, add more almond flour. If it’s too dry, add maple syrup.
Place the dough onto a piece of parchment paper and roll it into a log shape, forming with your hands. See my IG video for reference. Once formed, roll tightly in the parchment paper to encase the dough. Refrigerate it for 15 minutes to firm.
Take out of the fridge and slice with a knife into 20 small biscotti pieces. Form slightly with hands into a biscotti shape. Place them onto the baking sheet lined with parchment paper and bake for 12-14 minutes or until until slightly golden on the sides.
Take out of the oven and let them cool cool for at least 15 minutes to allow them to harden. These stay good in the fridge for 5-6 days and in the freezer for 3-4 months, just refrigerate to thaw.
Happy Holidays, my loves, and happy baking!!!!! 🎄🖤✨
XO,
B