Dairy-Free Cranberry Pistachio Biscotti

INGREDIENTS (serves 16):

  • 2 eggs
  • 1/4 tsp vanilla extract
  • 1/3 cup stevia
  • 1/4 tsp almond extract 
  • 2 cups almond flour
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 2 Tbsp shelled roasted pistachios, chopped
  • 2 Tbsp dried cranberries

    1. Preheat oven to 350°F. Line a cookie sheet with parchment paper and set aside.
    2. Beat eggs, vanilla extract, stevia and almond extract until frothy.
    3. Mix in almond flour, baking soda, and salt. Continue mixing until a well combined dough.
    4. 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.

    Serves 16 – This is a Step 1 Approved Recipe.

    • FOR JOURNALING ON THE F-FACTOR DIET: 4g carbohydrate, 2g fiber
    • ACTUAL NUTRITIONAL CONTENT PER SERVING: 99 calories, 4g protein, 7g carb, 2g fiber, 5g net carb, 1g sugar, 8g fat, 1g sat fat, 86mg sodium