These hard Italian biscuits were traditionally made with hazelnut and aniseed but are now flavoured with a wide variety of nuts and lemon or orange rind. They are hard and crunchy because they are twice-cooked (‘bis’ is Italian for twice and ‘cotti’ for cooked). This makes them ideal for dipping into desserts like paleo ice cream or chia puddings.  Typically they are made with regular flour so I have created this paleo twist to make them gluten free and higher in protein too.  We have a great video on you tube showing you how to make these – watch it here and subscribe to our you tube channel.

Paleo Pistachio Biscotti

Difficulty – Medium

Time 15 minutes preparation plus 35 minutes cooking time and chilling time

Makes about 8 slices

What’s good about it?

A delicious simple paleo biscotti – the use of ground almonds provides protein, healthy fats and fibre. Pistachio nuts are good sources of vitamin E an anti-oxidant important for cell health, skin health and heart function.They are the storehouse of minerals like copper, manganese, potassium, calcium, iron, magnesium, zinc, and selenium. 100 g nuts provide 144% of daily-recommended levels of copper. Copper is an essential trace mineral that is required in neuro-transmission, metabolism, as well as red blood cell (RBC) production.

  1. Preheat the oven to 180C, gas mark 4. Line a baking tray with baking parchment
  2. Place the ground almonds, arrowroot, lucuma and soda in the food processor and mix briefly. Add the oil and sweet freedom and blend until the mixture begins to combine into a soft dough.
  3. Pulse in the nuts and berries.
  4. Bring the dough together with your hands then shape it into a small rectangular log on the baking tray.
  5. Place in the oven and bake for 15-20 minutes until lightly golden. Remove from the oven and allow it to cool for 1 hour to firm up.
  6. With a sharp serrated knife cut the log into thin slices on the diagonal. Lay the slices cut side up on the baking tray and return to the oven. Bake for 15-20 minutes until golden brown.
  7. Allow the biscotti to cool completely before using. These can be stored in an airtight container for up to 1 week.


Any nuts could be added to these biscotti – hazelnuts are traditionally used. You could also add a festive twist with the addition of spices, crystallised ginger and chocolate chips

Makes 8 slices

150g ground almonds

30g arrowroot powder

1tbsp lucuma powder

1/2 tsp bicarbonate of soda

70g sweet freedom or coconut syrup

1tbsp coconut oil

40g dried berries – goji, mulberries, dried cherries

40g chopped pistachio nuts