Almond Flour Biscotti with Pistachios and Dried Figs

These Almond Flour Biscotti are a delicious gluten free dessert or snack combining chopped pistachios and a slight sweetness from dried figs.

Biscotti is a traditional Italian cookie that gets it’s signature crunch from being baked twice. They are dry and crisp and prepared without the addition of any butter or oil. This crunch makes them perfect for dipping in espresso, cappuccino, or sweet wine as they do in Tuscany. These cookies are traditionally made simply with flour, salt, eggs, and almonds. This recipe expands on this beautifully simple cookie.

These delicious Almond Flour Biscotti with Pistachios and Dried Figs are delicious, with the added benefit of being gluten free and a good source of protein and a double hit of almond. Almond flour adds additional depth to these cookies, while the almond extract adds a lovely bitterness. Chopped pistachios add some crunch, while dried figs adds a slight sweetness that perfectly compliments the rest of the flavours in this crispy cookie.

TOTAL TIME

• Preparation Time – 10 minutes
• Cooking Time – 40 minutes
• Total Time – 50 minutes

INGREDIENTS

The ingredients for these delicious Almond Flour Biscotti with Pistachios and Dried Figs are each to source from any grocery store.

• 2/3 cup White Sugar
• 2 Large Eggs
• 1 tsp Almond Extract
• 1 tsp Baking Powder
• 1/4 tsp Fine Sea Salt
• 2 cups Almond Flour
• 1/4 cup Pistachios
• 5 Dried Figs

ARE CANTUCCI THE SAME AS BISCOTTI?

Yes. They are essentially the same thing. Biscotti means twice baked cookie in Italian. What we call Biscotti in North America, are referred to as Cantucci in Italian.

DO I HAVE TO BAKE MY COOKIES TWICE?

You must bake your biscotti twice: it is integral to creating their crisp and crunchy texture.

WHY ARE MY BISCOTTI SO CRUNCHY?

These cookies have no oil or fat and are baked twice, making them dry, crisp, and crunchy.

ARE THESE COOKIES GLUTEN FREE?

Yes, almond flour should be gluten free although I would suggest checking the bag.

CAN I MAKE MY BISCOTTI SOFTER?

Biscotti are meant to be crunchy, however if you want to make them slightly softer you could bake them for less time after they are sliced. A few minutes would likely make all the difference.

INGREDIENT SUBSTITUTIONS

CAN I MAKE THIS RECIPE WITH ALL PURPOSE FLOUR?

You can easily make these with all purpose flour. I would suggest using only one and a half cups instead of two.

CAN I USE A DIFFERENT DRIED FRUIT?

Absolutely. Apricots and dates would both be lovely in these cookies.

CAN I USE A DIFFERENT NUT INSTEAD OF PISTACHIOS?

These biscotti would work beautifully with pecans, cashews or almonds.

IS THERE A SUBSTITUTE FOR ALMOND EXTRACT?

If you are unable to purchase almond extract, you can use lemon juice or vanilla extract as an alternative. It won’t have the same flavour, but it will still be good.

CAN I USE ARTIFICIAL ALMOND EXTRACT?

Artificial extract always has a fake taste. It is slightly les expensive, but not worth sacrificing the flavour of your biscotti. Always use real extract.

EQUIPMENT FOR ALMOND FLOUR BISCOTTI

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Below is a list of the main equipment/kitchen tools needed to make these Almond Flour Biscotti.

• Kitchen Aid Mixer – You can certainly make these cookies by hand if you don’t own a mixer, but the batter is very thick and sticky and will be hard to stir by hand. I highly recommend purchasing a good mixer if you are able to do so. I adore my Kitchen Aid Professional mixer. It can handle even the heaviest of batters with ease. In addition, it has a large 6.6 L bowl which is convenient for making large quantities of cookies.

• Parchment Paper – I highly recommend lining your cookie sheets with parchment paper to ensure they don’t stick. Paper Chef is my favourite brand, and comes in a large format roll that is easy to cut to any size.

• Baking Sheet

• Kitchen Knife

• Small Pan

COOKING DIRECTIONS

These Almond Flour Biscotti with Pistachios and Dried Figs are simple to make, and the entire recipe can be prepared in one bowl. A few tips will ensure perfect cookies every time:

1. Never use artificial almond extract.
2. Keep an eye on your pistachios to make sure they don’t burn.
3. Be patient and bake your biscotti twice until crispy.

MAKE AHEAD STORAGE

You can toast the pistachios and chop both them and the figs the day before if you would like.

These biscotti can be stored in an airtight container at room temperature for several weeks.

FINISHED DISH

Enjoy these Almond Flour Biscotti with Pistachios and Dried Figs.

OTHER SIMILAR DESSERTS

Chocolate Cantuccini (Biscotti) with Maple Pecans

Dipped Chocolate Almond Biscotti

Chocolate Caramel Pretzel Rods

DID YOU MAKE THIS RECIPE?

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