I love a cookie as much as the next guy, and over the years I’ve learned how to make them with clean, nutritious ingredients.
Almonds are the star of this recipe, which are a great source of calcium. Pistachios add another layer of flavor along with potassium and phosphorus, and nuts in general are a great way to get more fiber and healthy fats into your diet. Since the risk of osteopenia and osteoporosis increases with age, it’s important to cultivate strong bones throughout life with mineral-rich foods like these. Keep in mind cookies should always be treated as an occasional indulgence, but you might as well get some supportive nutrients in the process!
Enjoy!
Wishing you health and happiness,
Mark Hyman, MD
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Ingredients:
Italian Almond Biscotti
- 2 cups blanched almond flour
- 1 tablespoon psyllium husk
- ¼ cup coconut sugar
- ¼ teaspoon sea salt
- 1 teaspoon baking powder
- 2 large pasture-raised eggs
- 3 tablespoons coconut oil, melted
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- ¼ cup pistachios, raw, roughly chopped
- ¼ cup almonds, raw, roughly chopped
Method:
1. Preheat the oven to 350°F. Mix dry ingredients in a large bowl. Then mix the wet ingredients in a smaller bowl, until the egg is fully beaten.
2. Add wet ingredients to the dry ingredients and stir, then add chopped nuts and knead together until a dough-like consistency forms.
3. Place parchment paper on top of a baking sheet and place the dough on top. Roll into a log shape and flatten with your hands, to be about ½-inch thick.
4. Using a sharp knife, cut into biscotti-shaped cookies, the cookies will get thicker while cooking.
5. Place cookies on a sheet ½-inch apart and transfer to the oven for 25 minutes, until lightly browned.
6. Remove from the oven but keep the oven on. Let cookies cool for 15 minutes, then flip the cookies and bake for 15 more minutes.
7. Remove cookies from the oven and let them reach room temperature before serving. Optional to dust with powdered monk fruit.
Nutritional analysis (per serving): Calories: 176g, Total Fat: 13g, Saturated Fat: 4g, Cholesterol: 29mg, Fiber: 3g, Protein: 6g, Carbohydrates: 11g, Sodium: 96mg, Sugars: 5g, Net Carbs: 8g