Blueberry Pistachio Almond Biscotti

Biscotti are an amazing tea or coffee companion. I personally hate coffee but I’ve been enjoying biscotti with a chai latte, hot chocolate or golden milk latte.


A few weeks ago, I posted my flourless biscotti made with oat flour. You all loved them and I loved seeing your recreations on Instagram and Facebook! I decided to get back in the kitchen for another biscotti creation! These are once again flourless but also grain-free since we’re using almond flour.

These almond biscotti are studded with dried blueberries and chopped pistachios – one of my current favorite combinations! I love the colour combo as well as the flavour profile!



Blueberry Pistachio Almond Biscotti (makes 20-25 biscotti)


  • 3 cups almond flour (Bob’s Red Mill almond flour is my favorite)
  • 1 tsp baking powder
  • 1/2 cup coconut sugar
  • 1/2 cup pistachios, chopped
  • 1/4 cup dried blueberries (Bob’s Red Mill)
  • 1 tsp rose water (or vanilla)
  • 2 eggs (I have not tested substitutions)
  • 3 tbsp avocado oil or grapeseed oil


  1. Preheat oven to 350F degrees.
  2. In a bowl, combine almond flour, coconut sugar and baking powder and mix. Add the chopped pistachios, dried blueberries and mix again.
  3. To the dry ingredients, add eggs, oil and rose water (or vanilla). Mix until a cookie batter forms. Use your hands.
  4. On a baking sheet lined with parchment paper, make two logs with the biscotti batter.
  5. Bake at 350F degrees for 20-25 minutes. Remove from oven and let cool on a cooling rack for 45 minutes.
  6. Slice biscotti on an angle and place them back on the baking sheet, side down. Bake for 10-15 mins.
  7. Flip the biscotti and bake another 10-15 minutes.
  8. Let cool completely on a cooling rack. Dip in chocolate and sprinkle with chopped nuts. Store in an air-tight container for up to 2 weeks or freeze for longer. Enjoy!

happy cooking,



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