Gluten-Free Pistachio Biscotti

Gluten-Free Pistachio Biscotti

This Gluten-Free Pistachio Biscotti is a crunchy, not-too-sweet cookie made with almond flour, tapioca starch, maple syrup, and pistachios and finished with a drizzle of dairy-free white chocolate. It’s perfect for dunking into your afternoon coffee or gifting as a gluten-free holiday cookie.

Course Breakfast, Dessert, Snack

Cuisine Italian

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 10

Cook Time 1

Cooling Time 30

Total Time 1 40

Servings

Calories 177kcal

Author Tessa

Ingredients

1 ¾ cups almond flour
2 tablespoons tapioca starch
1 teaspoon baking powder
¼ teaspoon salt
⅓ cup maple syrup
1 teaspoon pure vanilla extract
¾ cup raw pistachios chopped

Optional White Chocolate

½ cup vegan white chocolate chips
½ teaspoon coconut oil

US Customary - Metric

Instructions

Preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.
Whisk together the almond flour, tapioca starch, baking powder, and salt, in a medium bowl. Then add the maple syrup and vanilla extract. Stir with a rubber spatula until all dry bits are moistened and mixture becomes one cohesive dough. Fold in the chopped pistachios.
Place biscotti dough onto the parchment-lined baking sheet and form into a long log. The log should be approximately 9-10 inches long, 4 inches wide, and ½ inch tall. The dough will be sticky, but lightly wetting your hands helps dough from sticking.
Bake the log for 20 minutes. It should be golden brown on the edges.
Allow baked log to cool at room temperature for 20 minutes. Then place the baking sheet in the freezer for 15 minutes. Turn the oven to 250 degrees Fahrenheit.
When ready, cut the log crosswise into ½-inch slices. Place each slice cut side down and bake for 30 minutes.
When done, turn off the oven and allow cookies to cool inside completely. Cookies should be completely cool before dipping or drizzling with white chocolate or placing in a storage container.
For melted white chocolate (optional): Combine white chocolate chips and coconut oil in a small microwave-safe bowl. Cook for 30-second intervals, stirring after each until chip have melted. Dip end of biscotti in the melted chocolate and transfer back to parchment paper to set or drizzle melted chocolate over biscotti using a spoon.

Notes

Don't have tapioca starch? Arrowroot starch will work as a substitute.

The thinner the slice of biscotti, the crisper it will be. A serrated knife will help with clean-cut slices, but any large sharp knife will do.

Biscotti should be completely cooled before storing. Otherwise, this will result in a softer cookie.

To store: Keep biscotti in an airtight container for up to a week. For longer-term storage, wrap biscotti in plastic wrap, place in a ziplock freezer bag, and store in the freezer for up to 3 months.

Nutrition