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Protein Almond Pistachio Biscotti: A balanced treat you can feel good about

  • Writer: The Farm
    The Farm
  • Dec 16, 2025
  • 2 min read

When we talk about sustainability at The Farm, food plays a big role. If you're not excited by what you're putting into your body, then it's not realistic to think you'll be motivated to eat it long-term. This biscotti recipe feels like a little indulgence without sending you off track. It’s lightly sweet, crunchy, satisfying, and portioned in a way that works whether you’re pairing it with coffee or grabbing something small between meals.




❤️ Why We Love This Recipe

  • Feels like a treat without overdoing it

  • Portion-controlled and easy to plan around

  • Balanced ingredients without anything complicated

  • Great as a snack or light dessert

Each biscotti comes in at approximately 150 calories, making it a simple option when you want something satisfying that still supports your goals.

📝 Protein Almond Pistachio Biscotti Recipe

Makes 6 macro-controlled biscotti(Each biscotti ≈ 150 calories)

🧺 Ingredients

  • ½ cup all-purpose flour (60g)

  • 1 scoop vanilla protein powder (30g, whey or plant-based)

  • ¼ cup sugar (48g)

  • 1 large egg

  • 1 tsp vanilla extract

  • 1 Tbsp almond milk (15 ml)

  • 18 g chopped pistachios (about 3 g per biscotti)

  • 12 g sliced almonds (about 2 g per biscotti)

  • ½ tsp baking powder

  • Pinch of salt

👩‍🍳 Instructions

🔹 Make the dough

  1. Preheat oven to 325°F (160°C).

  2. In a bowl, whisk together flour, protein powder, sugar, baking powder, and salt.

  3. In a separate small bowl, whisk egg, vanilla extract, and almond milk.

  4. Add wet ingredients to dry ingredients and stir until a thick dough forms.

  5. Fold in chopped pistachios and sliced almonds evenly.

🔹 Shape & bake (first bake)

  1. Form the dough into a log about 7 inches long by 2 inches wide on a parchment-lined baking tray.

  2. Bake for 22–25 minutes, until lightly golden and firm.

  3. Remove from oven and let cool for 10 minutes.

🔹 Slice & bake (second bake)

  1. Slice the log into 6 biscotti.

  2. Lay slices on their sides and bake for 8–10 minutes.

  3. Flip and bake for another 8–10 minutes, until crisp.

  4. Cool completely to set.

📊 Approximate Macros (per biscotti)

  • Calories: 150

  • Carbs: 17 g

  • Protein: 3 g

  • Fat: 4 g




✨ No Overthinking Required

This is the kind of recipe we love sharing because it’s realistic. Enjoy during your stay at The Farm and recreate once you’re home.

 
 
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