These pistachio–orange–rose biscotti offer a refined balance of aromatic spices, bright citrus, and rich textures, all while remaining keto and gluten-free. Almond flour, psyllium husk, and a touch of protein powder create a crisp, sturdy base, complemented by warm notes of cardamom, cinnamon, and nutmeg. Orange zest and dried orange peel add vibrant flavor, while erythritol or coconut sugar provides subtle sweetness without overpowering the spices.

Slivered pistachios contribute crunch and depth, making each bite layered and satisfying. After the classic double-bake, the biscotti are dipped in dark chocolate and finished with pistachios, orange peel, rose petals, and a hint of sea salt—creating an elegant, visually striking treat. Perfect alongside tea or coffee, these biscotti bring a sophisticated flavor profile and a touch of artistry to any dessert spread.

Ingredients

Dough

• 2 cups almond flour
• 1 tsp psyllium husk
• 1/4 cup protein powder
• 1/4 cup erythritol (or coconut sugar for non-keto)
• 1 tsp baking powder
• 1 tsp cardamom
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp vanilla
• Zest of 1 orange
• 2 eggs
• 1/4 cup butter, melted
• 1/2 cup slivered pistachios
• 1/4 cup dried orange peel, chopped (for keto, make sure the orange slices do NOT have added sugar!)

Toppings

• 1/2 cup dark chocolate chips, melted
• 1 tbsp slivered pistachios
• 1 tbsp dried orange peel, chopped
• 1 tbsp dried rose petals
• Sea salt

Instructions

1. Mix the dough ingredients together & shape into a long loaf. Bake for 22 minutes at 350.
   • The dough is sticky! You might want to wrap it in plastic wrap, then shape it & flip it on a parchment lined baking tray.
2. Let the biscotti sit on the baking tray for 10 minutes, and reduce the heat to 325.
3. Slice the loaf diagonally & place each piece on its side. Bake for another 10-12 minutes.
4. Once the biscotti is room temperature, dip the biscotto in the melted chocolate. Sprinkle the other toppings on top & let the chocolate set.