Crunchy, nutty, and kissed with citrus, these pistachio biscotti are a beautiful balance of classic and fresh.
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.
Tips for Success
- Lightly flour your hands. When shaping the dough, a little flour on your hands will help if it’s still sticky after chilling. Don’t overdo it; use just enough to make the dough easier to handle.
- Use a serrated knife. This type of knife (or a sharp chef’s knife) works well to slice cleanly without crumbling.
- Flip halfway through the second bake. This will give the biscotti even crisping on both sides.
- Let them cool completely. Before storing any leftovers, make sure the biscotti are cool to prevent any moisture buildup.
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.
Get the Recipe:
Pistachio BIscotti
These crisp yet tender biscotti are packed with pistachios and a touch of citrus for a fresh, nutty flavor. Perfect for coffee breaks, gifting, or anytime snacking!
- 2 cups (240 g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 to 1/2 teaspoon salt*
- 1/2 cup (113 g) unsalted butter, softened
- 2/3 cup (133 g) granulated sugar
- 2 large eggs
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 teaspoon orange or lemon zest
- 1 tablespoon orange or lemon juice
- 1 cup (120 g) shelled pistachios, roughly chopped
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In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
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In a large mixing bowl, beat the butter and sugar together until light and fluffy.
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Mix in the eggs, one at a time, followed by the honey, vanilla, citrus zest, and juice.
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Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped pistachios.
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Cover and chill the dough for 30 minutes to make it easier to handle.
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Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
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Divide the dough in half and shape each portion into a log about 10 inches long and 2 inches wide on the prepared baking sheet. Leave space between the logs to allow for spreading.
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Bake for 25–30 minutes, or until the logs are golden and firm to the touch. Let cool for 10–15 minutes. Reduce oven temperature to 300°F (150°C).
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Using a sharp knife, slice the logs diagonally into 3/4-inch-thick pieces. Arrange cut-side down on the baking sheet. Bake for 10–15 minutes per side, until fully crisped.**
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Let cool completely on a wire rack before storing in an airtight container.
- *Use the larger amount if using unsalted pistachios.
- **For a softer texture, bake the second time for only 7–10 minutes per side for a slightly more tender bite.
- Store in an airtight container at room temperature up to 2 weeks.
