20/20 Homemade Cranberry Pistachio Biscotti

Not too sweet, these fiber-packed biscotti cookies are a real treat.

INGREDIENTS (serves 16):

  • 2 eggs
  • 1/4 tsp vanilla extract
  • 1/3 cup stevia
  • 1/4 tsp almond extract 
  • 1 1/2 cups almond flour
  • 3/4 cup (3 scoops) Vanilla 20/20 Fiber/Protein Powder 
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 3 Tbsp shelled roasted pistachios
  • 3 Tbsp dried cranberries
  • PREPARATIONS:

    1. Preheat oven to 350°F. Line a cookie sheet with parchment paper and set aside.
    2. With an electric mixer, beat eggs, vanilla extract, stevia and almond extract until frothy. Set aside.
    3. In separate bowl, combine the almond flour, 20/20 powder, baking soda, and salt.
    4. Add the flour mixture to wet mixture and stir until dough forms. Stir in pistachios and dried cranberries to distribute evenly through the dough.
    5. Place dough on the lined cookie sheet and form into a long rectangle/ log shape.
    6. Place in preheated oven to bake for about 20 minutes or until top has browned. Remove from oven and allow to cool completely, while oven stays on.
    7. Once cooled, slice into 16 1/2-in thin pieces on a slight diagonal. Lay each piece on the side in baking pan and bake slices for an additional 15-20 minutes until toasted.
    8. Remove from oven and allow to cool.

    NUTRITIONAL CONTENT PER SERVING
    Serves 16

    • FOR JOURNALING ON THE F-FACTOR DIET: 6g carbohydrate, 3g fiber
    • ACTUAL NUTRITIONAL CONTENT PER SERVING: 95 calories, 5g protein, 6g carb, 3g fiber, 3g net carb, 1g sugar, 7g fat, 1g sat fat, 85mg sodium 

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