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  • Writer's pictureLiz Hoobchaak

Gluten Free Apricot Pistachio Biscotti

These almond flour biscottis are so light and crunchy that you won’t believe they are gluten free and good for you!

Biscottis are very versatile and you can vary the flavor easily. I love the apricot, pistachio and almond flavor combination. However, you can choose to do cranberry and walnuts or orange and chocolate, or any other flavor you want to try!


2 cups blanched almond flour

1/4 tsp salt

1/4 tsp baking soda

1/3 cup chopped pistachios

1/3 cup chopped dried apricots (sugar-free!)

4 tbsp softened or melted butter

1/3 cup honey or maple syrup

2 tsp almond extract


  1. Preheat oven to 350°F and prepare a parchment-lined baking tray.

  2. Place all dry ingredients in a bowl including apricots and pistachios.

  3. Add honey or maple syrup, butter and almond extract and mix thoroughly until a soft dough forms. If butter is still solid, use your hands to help mix it into the flour mixture.

  4. Place dough on the baking tray and shape into a long log. Bake for 20 minutes until golden brown on top.

  5. Remove from oven and let cool for at least 10 minutes.

  6. Turn oven down to 180°F.

  7. Cut the log into biscotti slices using a sharp knife. Turn slices on their side and place back in oven for at least 15 minutes.

  8. Remove from oven, flip biscotti to the other side and bake another 15min or until desired crunchiness.

This recipe yields 6-8 biscotti

A few tips when working with almond flour to make biscotti:

  • When you remove the biscotti from the oven after it's first round of baking, letting it cool before cutting is a crucial step. If you try to cut it into slices while it is still too warm, you will have a crumbly mess.

  • Make sure you use a very sharp knife when cutting into slices. Clean off the knife blade in-between each slice to ensure a clean cut.

  • The baking time will vary based on how crunchy you prefer your biscotti. If you prefer a softer biscuit-like consistency, you can skip steps 6-8 and they will still taste great. For a crunchier biscotti-like texture (and to be able to dunk them in coffee!!) they need to be dehydrated in a low temperature oven. The longer they are left in the oven at a low temperature, the crunchier your biscotti will be!

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