Applesauce Pistachio Biscotti Recipe (Egg-Free, Budget-Friendly)

A crisp, affordable biscotti with real pistachio flavor and that clean, bakery-style snap.

Egg prices go up and down, but a good biscotti should always be within reach. This applesauce pistachio version skips eggs, keeps the proper double bake, and lands the same crisp texture you want with a gentle pistachio finish. It is simple, reliable, and kind to your budget.

Ingredients

• 2 cups all-purpose flour
• 1 cup almond flour
• 1 tablespoon baking powder
• 1 teaspoon sea salt
• 1½ cups sugar
• 1 cup unsweetened applesauce
• 3 tablespoons vegetable shortening
• 1 teaspoon pistachio extract
• 1 teaspoon vanilla extract
• 1 cup pistachios, toasted and roughly chopped

Instructions

1. Heat the oven to 350°F. Line a baking sheet with parchment.
2. Whisk the all-purpose flour, almond flour, baking powder, and salt in a bowl.
3. In a separate bowl, cream the sugar and shortening until sandy and evenly mixed. Stir in the applesauce, vanilla, and pistachio extract.
4. Add the dry mix to the wet mix in two additions until a soft dough forms. Fold in the pistachios.
5. Divide the dough in half. Shape each half into a 12-inch by 2-inch log. Place on the tray with space between.
6. First bake: 25–30 minutes, until set and lightly golden. Cool 10 minutes on the tray.
7. Lower oven to 325°F. Slice each log on a diagonal into ½-inch pieces with a serrated knife.
8. Lay slices cut-side down on the tray. Second bake: 10–15 minutes until dry and crisp at the edges. For extra crunch, flip slices halfway.
9. Cool fully on a rack. The biscotti will firm up as they cool.

Serve and Pair

Enjoy with espresso or a latte. For more ideas, see our guide to biscotti and coffee pairings. Curious about shelf life? Read how long homemade biscotti last.