{raw} blueberry orange pistachio biscotti

by purelytwins

Hey friends,

How is everyone doing this beautiful morning? Hopefully your Wednesday is going well. I slept well. Woke up early and did my purely fit life workout. Now I’m staring at my to-do list that I plan to tackle today. Luckily I have this biscotti to snack on to get me through.

Definitely a super yummy recipe for you to make today!

Raw blueberry orange pistachio biscotti that’s naturally gluten-free, grain-free, soy free, dairy free and low sugar.

raw blueberry orange pistachio biscotti

A little history about our raw biscotti making.

Well, it all began about 5 years ago when we started playing around with ingredients in our food processor. It really started when we got into raw foods and making lots of raw crackers (side note we have a cracker cookbook coming your way soon). One day we thought…we should try making a raw biscotti.

We both looked at each other with huge smiles on faces. So off to the kitchen we went.

pistachio orange biscotti

After several (and we mean several) attempts at getting a soft yet crunchy raw biscotti… we finally got one!  That recipe is in our purely twins classic cookbook — the almond cardamom biscotti was created. From that point on we continued to play around with more and more biscotti flavors.

Another side note: the name biscotti is used to describe a long, dry, hard, twice-baked cookie with a curved top and flat bottom. Made for dunking into wine or coffee.

And this biscotti is just that! Well, not twice-baked but perfectly dry and crunchy with a slight softness in the middle to be enjoyed plain or dunked in coffee. Or wine 😉  Which is not a bad idea! We know our girls Lindsay and Teri would agree.

raw orange pistachio biscotti

And this flavor for a pistachio orange biscotti just came to us one day.

Even though we love chocolate and pistachios together, we also discovered that we adore pistachios with orange.

And we added in some dried blueberries to round out the flavors. With the addition of orange juice and zest, these are bursting with flavor!

Blueberry orange pistachio biscotti perfect for dunking in your morning coffee.

low sugar orange pistachio blueberrry biscotti

These biscotti can be made in the dehydrator to keep them raw. Or you can bake them in the oven for a lovely roasted pistachio biscotti.

Both result in a wonderfully crunchy delightful treat.

Now they may look complicated to make. Promise they are not. Just blend everything together. Mold into a biscotti shape with your hands. Cut. Bake or dehydrate. Enjoy.  See… easy!

And no flour is needed to make these biscotti. So these are perfect for anyone that cannot have gluten or grains!

Now grab your ingredients and get biscotti making, and remember to invite us over. We’d be happy with coffee or wine. Or both 😉

Here is your recipe.

CLICK TO TWEET: Delicious crunchy raw blueberry orange pistachio biscotti cookie via @purelytwins


{raw} blueberry orange pistachio biscotti

Delicious crunchy raw blueberry orange pistachio biscotti cookie. Gluten-free. Paleo.



  • 1 cup pistachio flour (made from shelled raw pistachios ground into flour in food processor)
  • 1/2 cup pumpkin seed flour (made from raw pumpkin seeds ground into flour in food processor)
  • 1 1/2 cups fine coconut flakes
  • 1/4 teaspoon sea salt
  • 1 zest of orange
  • 1/4 cup of orange juice from fresh orange
  • 1/4 cup coconut nectar (3oz)
  • 1/4 cup freeze dried blueberries


  1. Shell your pistachios if using raw ones. You could use roasted pistachios, it won’t be 100% raw but that is totally fine.
  2. Make ‘nut’ and ‘seed’ flours.
  3. Add in pistachio flour, pumpkin seed flour, coconut flakes, and sea salt into food processor. Or could do a very large bowl by hand. Mix together.
  4. Next add in orange juice and orange zest. Mix again.
  5. Add in coconut nectar. Pulse until blended.
  6. End with dried blueberries. Pulse until just combined.
  7. Scoop batter onto texflex sheet. Mold using your hands into a log biscotti shape.
  8. Cut into as many biscotti as you would like.
  9. Place in dehydrator at 115 degrees for 48 hours.
  10. Can bake biscotti at 300 degrees for 3-5 hours. Or until desired dryness is achieved.


Can use almond or cashew flour instead of the pumpkin seed flour.
Can use maple syrup or honey instead of the coconut nectar.


Our biscotti love affair continues.

Do you like biscotti? Biscotti dunking in coffee or wine?


blog signature

 recipe featured on thank you body #60

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Erica January 15, 2014 - 9:05 am

Yummmmm!! My instagram guess was so wrong! Ive only made biscotti once-love the crunch it has.

purelytwins January 15, 2014 - 10:41 am

haha we loved your guess — guess we need to work on a carrot cake version 😉 hugs

Heather @ Better With Veggies January 15, 2014 - 11:50 am

I had no idea you could also dip biscotti in wine, I always picture it with coffee. This is something I MUST try (obviously!).

purelytwins January 15, 2014 - 1:28 pm

I know same here, we just realized that about them 😉 crazy! we must try too!

lindsay January 15, 2014 - 4:32 pm

you know i am so gonna try this and the wine. Yep, I love both your biscotti and wine! win win!!!

Jen January 15, 2014 - 12:13 pm

These look great. I’m really excited to get your cracker cookbook!

purelytwins January 15, 2014 - 1:30 pm

thanks Jen, we hope to have it out in February 🙂

Liz S. January 16, 2014 - 7:31 am

Hands down, you make the best biscotti. I never liked biscotti before trying yours.

purelytwins January 16, 2014 - 7:38 am

thanks sweetie xo

dina January 18, 2014 - 11:22 am

May I know 1 zest here refers to zest of 1 orange or is it something else? Thank you.

purelytwins January 18, 2014 - 4:25 pm

yes a zest of one orange

Teri January 25, 2014 - 9:13 am

I absolutely agree! And can’t wait to try these! Loooove your biscotti!


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