Cranberry Pistachio Biscotti
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Yield: 20 cookies
  • 2 cups oat flour*
  • 1½ tsps baking powder
  • ½ cup + 2 Tbsp stevia for baking (I used NuNaturals MoreFiber Stevia)
  • ½ cup salted butter, softened
  • 1 tsp lemon zest
  • 2 eggs
  • ½ cup pistachios, chopped
  • ½ cup dried cranberries, chopped (I used Reduced Sugar Craisins)
  1. Preheat your oven to 350 degrees F.
  2. In a large mixing bowl, mix together the softened butter, eggs, stevia and lemon zest. Mix until very smooth and fluffy.
  3. Add in the oat flour and baking powder and mix until combined.
  4. Then add in the pistachios and dried cranberries and mix until evenly dispersed in the dough. Dough should be pretty stiff.
  5. On a baking sheet lined with parchment paper, form 2 rectangular logs. You'll want the dough about an inch thick.
  6. Bake for 25 minutes, remove from oven. Place on a cooling rack and cool for 10 minutes.
  7. Once cooled enough to handle, move to a cutting board, and cut each log into approx. 10 cookies. Cut straight across or on a diagonal.
  8. Place cookies cut-side down back on the baking sheet and bake for another 10 minutes. Cookies should be dry to the touch and golden. If still too moist, bake a few minutes longer.
  9. Cool cookies on a baking rack. I let my cookies dry out overnight so they were extra crunchy. Place cookies in a glass container when completely cool. If stored in glass they should remain crunchy. If stored in plastic, they may lose a bit of their crunchiness.
  10. Will keep at room temperature for 1 week+. Freeze for up to a month.
* You can make oat flour easily by grinding oats (regular or quick oats) in a food processor or blender until it turns into flour.
Serving size: 1 cookie Calories: 117 Fat: 7.4 g Saturated fat: 3.4 g Carbs: 13 g Sugar: 1.6 g Sodium: 92 mg Fiber: 3.7 g Protein: 2.5 g Cholesterol: 31 mg
Recipe by Busy But Healthy at