Low Fat Pistachio Biscotti
Most traditional Italian biscotti recipes are naturally low in fat since they don't require butter or oil and this recipe for Low Fat Pistachio Biscotti is no exception.
The only source of saturated fat comes from the eggs, which is minimal, especially when you divide the amount among 4 dozen biscotti cookies!
These Low Fat Pistachio Biscotti are great plain or with the addition of dried fruit, such as cranberries or chopped apricots. They are the perfect accompaniment to your morning espresso or afternoon tea.
You can decide the texture of your pistachio biscotti - soft and chewy or dry and crisp - depending on how long you bake them. They make a tasty not too sweet treat that will leave you feeling satisfied.
Biscotti will last for weeks in an airtight container. They travel well too, making a great hostess gift or thoughtful cookie care package.
This recipe for Low Fat Pistachio Biscotti is easiest to make if you have a KitchenAid Stand Mixer. Alternatively, you can use a manual whisk and wooden spoon and give yourself a little workout!
Low Fat Pistachio Biscotti Recipe
- 2 1/4 cups flour
- 1 cup sugar
- 2 teaspoon finely grated lemon zest
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted pistachio nuts
- 2 large eggs
- 1 yolk from large egg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- Position one of your oven racks in the center of your oven. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper or a nonstick baking liner.
- In the large bowl of a stand mixer fitted with the paddle attachment or, if mixing by hand, in a large bowl, stir together the flour, sugar, lemon zest, baking powder, and salt until well blended.
- Add the nuts and beat on low speed or with a wooden spoon briefly.
- In a small bowl, lightly beat the eggs, egg yolk, lemon juice, and vanilla with a whisk.
- With the mixer on low speed or while stirring with the spoon, slowly pour in the egg mixture.
- Continuing beating or stirring with the spoon or your hands until the dough is well blended and begins to form moist clumps, about 2 minutes.
- Scrape the dough on to an unfloured work surface. Lightly dust your hands with flour, knead the dough briefly, and shape the dough into 2 equal sections.
- Shape each section into a 2 inch by 10 inch log. The dough will be sticky so you may need to add more flour to your hands as you go along to accomplish this.
- Carefully transfer the logs onto your prepared baking sheet, spacing them about 3.5 inches apart.
- Place the baking sheet on the center rack of your oven and bake for about 40 minutes, or until the top of the logs are cracked and the dough inside the cracks no longer looks wet.
- Place the baking sheet on a wire rack and allow the logs to cool about 15 minutes (leave the oven set at 325 degrees.)
- Using a serrated knife, cut the logs on a slight diagonal into 1/2-inch slices. Use a gentle sawing motion to cut through the top crust.
- Place slices on the baking sheet cut side down. It's okay if they touch since they won't spread.
- Bake the biscotti another 10 to 20 minutes, or until they are dried to your taste. At 10 minutes they will still be chewy.
- Place baking sheet on a wire rack and allow the biscotti to cool completely on the sheet.
This recipe yields about 48 Pistachio Biscotti.
Low Fat Pistachio Biscotti Recipe Variations:
- For Apricot-Pistachio Biscotti, add 1/2 cup tightly packed dried apricots, coarsely chopped when you add the pistachios.
- For Cranberry-Pistachio Biscotti, add 1/2 cup dried cranberries when you add the pistachios.
Recipe Source: This easy low fat biscotti recipe comes from the The Weekend Baker: Irresistible Recipes, Simple Techniques, and Stress-Free Strategies for Busy People by Abigail Johnson Dodge.
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- Cranberry Pistachio Biscotti
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- Pumpkin Cranberry Biscotti
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