Pistachio Biscotti

There’s something special about a homemade batch of biscotti. These pistachio biscotti are one of my favorite versions—simple but flavorful, crisp yet not overly hard, and just a little bright from a touch of citrus. If you love a not-too-sweet treat to go with your coffee or tea, these belong on your baking list.

They keep wonderfully, too, so they’re a great make-ahead option for gatherings or gifting. I love that they feel a little fancy, but they’re so easy to make with basic pantry staples.

Why You’ll Love This Pistachio Biscotti Recipe

• Big pistachio flavor. With a generous amount of chopped pistachios, the nutty flavor really shines through in every bite.
• Bright citrus notes. A little orange or lemon zest and juice adds a subtle brightness that complements the pistachios perfectly.
• Crisp but not rock-hard. These biscotti are fully crisped in the second bake but still have a pleasant texture that doesn’t require dunking—though it’s encouraged!
• Perfect for dunking. Their shape and crunch make them ideal for dipping in coffee, tea, or even a little dessert wine.
• Make-ahead and giftable. Biscotti have a long shelf life and hold up beautifully, so they’re great for gifting or having on hand for guests.

Key Ingredients

• Pistachios – Roughly chopped pistachios are the star here. They add flavor, color, and texture.
• Butter – Softened butter gives these biscotti rich flavor and a slightly softer bite than oil-based versions.
• Honey – Just a touch helps add subtle sweetness and a bit of chew.
• Citrus zest and juice – Orange or lemon brightens up the whole flavor profile without overwhelming the nuts.
• Eggs – They bind everything together and add structure.
• Flour, baking powder, and salt – The flour provides structure, baking powder gives a bit of lift, and the salt enhances the flavor, which is especially important if your pistachios are unsalted.

How to Make Pistachio Biscotti

• Combine dry ingredients. Whisk the flour, baking powder, and salt until evenly distributed.
• Mix the wet ingredients. Beat the butter and sugar, then add each egg. Next, mix in the honey, vanilla, zest, and juice.

• Finish mixing. Gradually mix the dry ingredients into the wet ingredients. Then fold in the pistachios.
• Chill the dough. After mixing, chill the dough for about 30 minutes. This helps firm it up for shaping and reduces spreading during baking.

• Shape into logs. Divide the dough and shape into two 10-inch-long logs, about 2 inches wide. Keep them tall and narrow—they’ll flatten as they bake.
• First bake. Bake the logs until golden and set. They should be firm but not hard. Let them cool slightly before slicing.
• Slice diagonally. Use a sharp knife to slice each log on the diagonal into 3/4-inch pieces. This gives that classic biscotti shape.
• Second bake. Lay the slices cut-side down and bake again until dry and crisp. You can bake a little less for a slightly softer texture if you like.

Variations

These biscotti are a great base for experimenting! Try these ideas:

• Swap lemon for orange zest (or vice versa)
• Add a pinch of cardamom or cinnamon for a warm twist
• Drizzle or dip in melted white or dark chocolate
• Mix in a handful of dried cranberries for extra contrast

How to Store

• Room temperature: Store cooled biscotti in an airtight container at room temperature for up to 2 weeks. Keep them dry to maintain their crisp texture.
• Freezer: Biscotti freeze very well! Once fully cooled, place in a freezer-safe container or zip-top bag with parchment between layers. Freeze for up to 3 months. Thaw at room temperature, or re-crisp in a low oven for more of a fresh-baked feel.