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Almond flour biscotti on plate
Anneke Silva

Almond Flour Biscotti with Pistachios and Dried Figs

4.41 from 5 votes
These 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 pecans add some crunch, while dried figs adds a slight sweetness that perfectly compliments the rest of the flavours in this crispy cookie.
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Prep Time 10 minutes
Cook Time 43 minutes
Total Time 53 minutes
Servings: 16 cookies
Course: Breakfast, Dessert
Cuisine: American, Italian
Calories: 130
Ingredients Equipment Method

Ingredients
  

Biscotti
  • 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

Equipment

  • Kitchen Aid Mixer
  • Baking sheet
  • Parchment Paper
  • Knife

Method
 

  1. Pre heat the oven to 350 F.
  2. Line a baking sheet with parchment paper and set aside.
  3. Mix the eggs and sugar on medium speed until thickened, about 2 minutes.
    Mix the eggs and sugar on medium speed until thickened, about 2 minutes.
  4. Add the almond extract, baking powder, salt, and almond flour. Mix for another 3 minutes on medium until fully combined.
    Add the almond extract, baking powder, salt, and almond flour. Mix for another 3 minutes on medium until fully combined.
  5. Chop the figs to the size of the pistachios, then rough chop the pistachios.
    Chop the figs to the size of the pistachios, then rough chop the pistachios.
  6. Gently fold the pistachios and figs into the batter.
    Add the almond extract, baking powder, salt, and almond flour. Mix for another 3 minutes on medium until fully combined.
  7. Turn the dough out onto your lined pan.
  8. Gently pat the dough into a log, roughly 4 inches by 8 inches (about 1 inch thick).
    Gently pat the dough into a log, roughly 4 inches by 8 inches (about 1 inch thick).
  9. Bake on the middle shelf for 23 minutes.
    Bake on the middle shelf for 23 minutes.
  10. Remove and cut into 1/2 inch slices, should make 16 biscotti.
    Remove and cut into 1/2 inch slices, should make 16 biscotti.
  11. Lay them out on the wide side and put them back in the oven for 10 min.
    Lay them out on the wide side and put them back in the oven for 10 min.
  12. Flip them, and bake for 10 more minutes.
    Flip them, and bake for 10 more minutes.