Olive Oil, Honey, and Pistachio Biscotti Recipe

Did you know that classic Italian biscotti can be transformed into a paleo-friendly delight? That's exactly what I've done with this recipe, perfect for pairing with your morning coffee or as a nutritious afternoon treat.

Almond flour keeps these biscotti low in carbs and high in protein, while cassava flour creates that crisp texture biscotti is known for. Instead of regular sugar, I opt for raw honey, which not only provides a subtle sweetness but also enhances the overall nutrient density.

But, the real star of this recipe is Paleovalley Polyphenol-Dense Olive Oil, not just any olive oil but a powerhouse of antioxidants that enhance wellness and add a moist richness to every bite. Vanilla extract and chopped pistachios also blend in, offering a warm, nutty flavor that perfectly complements the crisp texture.

After baking, the biscotti are dipped in dark chocolate and sprinkled with pistachios, enhancing both their flavor and their wellness-boosting benefits. More than just a treat, these biscotti are a guilt-free indulgence, rich in antioxidants that complement your health-conscious lifestyle.

Olive Oil, Honey, and Pistachio Biscotti

Prep time: 15 minutes
Total time: 55 minutes
Serves: 8-9



  • 2 cups blanched almond flour 
  • ½ cup cassava or arrowroot flour
  • ½ tsp baking powder 
  • ¼ tsp salt
  • 2 eggs
  • ⅓ cup raw honey 
  • 2 Tbsp Paleovalley Olive Oil 
  • 1 tsp pure vanilla extract 
  • ⅓ cup coarsely chopped shelled pistachios 

For Dipping 

  • ½ cup dark chocolate chips 
  • 1 tsp unrefined virgin coconut oil 
  • 2 Tbsp finely chopped shelled pistachios


  • Sheet Pan
  • Mixing Bowl


  1. Preheat oven to 350ºF and line a large baking sheet with parchment paper. In a large bowl, combine almond flour, cassava flour, baking powder and salt. Whisk to combine. 
  2. Add eggs, honey, olive oil and vanilla extract. Mix well to form a sticky dough. Mix in coarsely chopped pistachios. 
  3. Transfer dough to prepared baking sheet and use moist hands to form into an oval about 9-inches long. Bake for 30 minutes. Cool on pan at room temperature for at least 15 minutes. 
  4. Reduce oven temperature to 325ºF. Transfer to a cutting board and slice into 8-9 equal slices using a very sharp knife. Spread biscotti flat on baking sheet and bake for 5 minutes longer, gently flip and bake an additional 5 minutes or until crisp. Cool biscotti completely. 
  5. Heat chocolate chips and coconut oil in a double boiler until chocolate is melted. Stir well and transfer chocolate to a short glass or small bowl. Dip the end of each biscotti in chocolate and place on parchment paper lined baking sheet. Sprinkle with pistachios. 
  6. Allow chocolate to harden on biscotti in a cool spot or in the refrigerator for about 30 minutes. Transfer to an airtight container.

Note: Biscotti will be softer after being stored. For the crunchiest texture, enjoy them fresh. 


Adding fresh-pressed, organic olive oil to meals is the easiest way to incorporate potent polyphenols into your diet. Plus, its flavor surpasses those you’ll find in the grocery store.

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