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Pistachio Biscotti

Yield: 48 cookies


  • 3 ounces  butter
  • 1 tablespoon  Splenda
  • 1 1/2 tablespoons  all purpose flour
  • 1 1/2 tablespoons  whole wheat flour
  • 2 teaspoons  baking powder
  • Pinch of salt (optional)
  • 2 teaspoons  lemon zest
  • 4 eggs
  • 3/4 cup  pistachios, finely ground


1. Cream the butter and Splenda. Add the flours, salt, baking powder, lemon zest, and ground pistachios. Mix thoroughly, then add the eggs and mix until dough comes together. Divide dough into four equal parts and on a lightly floured surface roll dough with your palms into four logs approximately 10" long and 2" in diameter. Place logs 3" apart on greased cookie sheet or parchment paper. Bake at 350 degrees F until lightly brown, approximately 25-30 minutes. Let cool, then slice each log into 1/2" thick diagonal slices. Place cut side up on cookie sheet and bake for 10 minutes longer, until crisp.

2. Nutrition facts per 1 Cookie

3. Makes four dozen cookies; serving size 1 cookie

From FitnessMagazine.com