Chocolate-Dipped Pistachio Biscotti

Chocolate-Dipped Pistachio Biscotti

Yield: ~ 6 biscotti
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Cooling Time: 40 minutes
  • Total Time: 1 hour, 35 minutes


For the Biscotti:

  • 4 tablespoons unsalted butter, melted
  • 1 egg
  • ⅓ cup Swerve
  • 1 teaspoon pistachio or almond extract
  • ½ teaspoon vanilla
  • 2 cups almond flour
  • 1 teaspoon psyllium husk powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup pistachios, roughly chopped

For the Chocolate Dip:


  1. Preheat the oven to 325°F.  Line a cookie sheet with parchment paper.
  2. In a large bowl, whisk together the melted butter, egg, vanilla, Swerve, pistachio or almond extract, and vanilla.
  3. Add the almond flour, psyllium husk, baking powder, and salt.
  4. Mix until well combined, then stir in the pistachios.
  5. Form the dough into the cookie sheet so that it is a loaf about 7-inches long by 4 inches wide.
  6. Bake the loaf until it begins to brown, about 20 minutes.
  7. Allow it to cool for 20 minutes.
  8. Slice the loaf into 3/4-inch slices and place back on the parchment-lined cookie sheet, cut side down.
  9. Reduce the oven heat to 275°F.
  10. Bake the biscotti until they are golden brown, about 20 minutes, flipping them halfway through.
  11. Set the biscotti aside to cool completely.
  12. Place the 3 ounces dark bar and 1 teaspoon coconut oil in a small heat-proof glass.  Place the white chips and ½ teaspoon coconut oil in a small heat-proof bowl.
  13. Microwave in 30-second intervals, stirring in between, until both are melted.
  14. Transfer the melted white chips to a piping bag.
  15. Dip the cooled biscotti halfway into the melted chocolate and shake to remove the excess.
  16. Place on a parchment-lined cookie sheet and drizzle with the melted white chips.
  17. Repeat with the remaining biscotti.
  18. Enjoy right away or store in an airtight container for up to 1 week.