Dec 17, 2013

Cherry Pistachio Biscotti. Vegan, Grain-free and Oil-free.

12 Days of Christmas Cookies: Day 9.

Have you ever made biscotti? If you haven’t, what are you waiting for? You won’t believe how easy it is! Not many ingredients needed. Yes, you do have to double bake them, but the whole thing comes together so easily, it’s just insane. Biscotti is made to dunk. I dunked a few of these in some yummy Dandy Blend yesterday morning… To. Die. For!

The best part about biscotti is their versatility. You can create and create, to your heart’s desire. Make them chocolate with almonds, chocolate chip, and put whatever dried fruits, nuts and flavors you like in them. These also make perfect holiday gifts! They travel well and last a long time out of the fridge.

Bake on!


  • 2½ cups tightly-packed blanched almond flour
  • 1 TBS tapioca flour
  • 1 TBS potato starch
  • 2 tsp ground chia seeds
  • ½ tsp baking soda
  • ½ cup pure maple syrup
  • ½ cup raw pistachio nuts
  • ½ cup unsweetened dark, red cherries (Trader Joe’s has some!)
  • ½ tsp pure almond extract


  1. Preheat oven to 350° F.
  2. Line a cookie sheet with parchment paper.
  3. Place the flours, chia and baking soda into a food processor and pulse to combine.
  4. With the machine running, drizzle in the maple syrup and almond extract until the mixture comes together in a ball.
  5. Transfer to a bowl and mush in the nuts and fruit. Use your hands, it’s easier that way.
  6. Divide the dough into 4 equal portions and shape into flattened logs about 6″ long and 2½” wide.
  7. Bake for 15 minutes. Remove and let cool completely (at least one hour).
  8. Using a VERY sharp, non-serated knife, slice the logs on a diagonal into ¾” strips.
  9. Place them back on the parchment-lined cookie sheet, cut side down, and bake for 30 minutes more at 300° F, flipping them once halfway through baking.
  10. Let cool and serve.

Makes about 2 dozen petite biscuits (minus the little end pieces which you will undoubtedly gobble up before you share any). Enjoy!

Healthy cookie trails,

14 responses to “Cherry Pistachio Biscotti. Vegan, Grain-free and Oil-free.”

  1. Sarah Orgass says:

    I LOVE biscotti!!!!! My favorite kind of cookie for sure! I used to always have a jar of them on my counter, but have never found a good vegan and gluten free replacement that is also fairly nutritarian friendly and excludes many of my food sensitivities. (I'm quite demanding these days!) Of course you are solving my problems once again!!! However, I can't do almonds or almond flour. Do you think just substituting a gluten free flour of another kind would work for this recipe? Maybe a mixture of millet and oat? I know I used to love a cornmeal biscotti that my old favorite biscotti shop made, so I like the idea of the millet giving a coarser texture (I can't do corn anymore either). I've never worked with almond flour so I'm not sure if it's easy to replace it with other flours. Any tips you have for substitutions would be very much appreciated. Thanks!!!!!

  2. Helyn says:

    Hi Sarah! I would hate to recommend a substitution when I haven't tried one. I love quinoa flour however I'm just not sure it would work.The almond flour is very high in fat which is why it works so well without the use of any oil (butter)… when I used to make biscotti previous to eating plantp-strong/nutritarian, there would be a TON of butter in the recipe. Can you eat cashews? If so, you could try replacing the almond flour with 2 cups quinoa (or other flour) + 1/2 cup raw cashew butter. That's just a guess. If you do any experimenting, please let me know the outcome! Thanks so much for the feedback 🙂

  3. moonwatcher says:

    HI Helyn,

    Your biscotti look beautiful too!! Hope you have time to read the story that goes with mine sometime when things calm down. Happy Holidays and biscotti dunking. 🙂

  4. Sarah Orgass says:

    Ahhh. That does make sense that the higher fat content of the almond flour would make it harder to replace. I do okay woth small amounts of cashews so maybe your cashew butter substitution would work out. I guess I'll just have to do some experimenting 🙂 Thanks for the tips! I'll be sure to let you know how they turn out!

  5. Noemi says:

    Hi Helyn, I am new to ETL and needing to loose some 50 lbs so I have been sticking to this plan and afraid to try different things, is the Dandy Bland okay for folks on ETL with no caffeine; also I see many times you have recipes that use Maple syrup, is that okay as well? I have been trying to read as much as I can on here and on Dr Furhman's site but with 2 jobs it can get kind of hectic. Thank you for all the great recipes!!!

  6. Helyn says:

    Hi Noemi,

    Yes, Dandy Blend is totally fine on the ETL program. I would not recommend the syrup though, especially while you are in the weight loss mode. I would only use fruit as sweet treats while you are in this phase. I don't eat much sweeteners myself. Holiday cookies are a temptation for sure! Fresh fruit is best. I have many dessert recipes on here that use dates to sweeten, which is the preferred sweetener on ETL. But I would recommend going easy on ALL sugars until you reach your desired weight. Hope this helps and happy holidays to you!

  7. masaravati says:

    Just made early these morning. Substituted ground flax seeds for the chia and liked the speckled look they gave the finished cookie. We also prefer a sponge cookie so I left off the final toasting. Just noticed the extra 30 minutes of baking I left off, but like them just as they are. (I was eating the "raw" dough as well!) May bake a few minutes longer next time. We also prefer a plain biscotti, so I left out the add ins. My results are reminiscent of marzipan. Yum. Thanks for your recipes.

  8. Helyn says:

    That's great! Sorry for the delay in posting your comment! I wasn't getting any notifications of new comments!!

  9. Anonymous says:

    Hi Helyn, are the cherries in this recipe raw or dried cherries? I'm hoping you mean canned cherries because I have fresh cherries from my tree right now! Thank you for posting!

  10. Helyn says:

    Sorry for not being more specific but I used dried cherries. You could certainly use fresh if you have some, but you may want to increase the amount of almond flour by 1/4 cup and increase the tapioca by 2 TBS as the fresh cherries will make the batter too moist otherwise. They MAY also change the color of the biscotti quite a bit, just so you know! Happy baking and let me know how it works out for you!

  11. Josh Norem says:

    I made these last night for my biscotti-loving husband, substituting goji berries and cacao nibs for the chopped nuts and fruit (since that's what we had on hand). Amazing! My husband declared them the best biscotti he has every had. Thank you for a fantastic base recipe.

  12. Helyn says:

    Awesome! Yes, they are very versatile. So glad that he enjoyed them! 🙂

  13. Marylyn says:

    Helyn, these biscotti are delicious! Thank you so much for the recipe! I enjoy your posts very much. Keep up the good work!

  14. Helyn says:

    That's great Marylyn! Thanks for the kind words!!! do

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