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Italian Pistachio Biscotti

Pistachio biscotti are crunchy, nutty cookies perfect for dunking in coffee or tea. This recipe is made the Italian way – simple and delicious. Make them for you or to share with family and friends. They keep well at room temperature and are great for gifts.

Pistachio biscotti on a black plate.


Biscotti is a general Italian word for cookies, but for many people around the world, it means oblong, crunchy cookies that are twice-baked. Every region of Italy has its own special biscotti and there are countless ways to make it.

This pistachio biscotti recipe is one of my personal favorites. They’re nutty and not too sweet. The perfect cookie.

This is an easy recipe. You only need one bowl and some basic baking ingredients. The dough is easy to mix and then you shape it into a log. You will bake it twice – the first bake cooks the dough so you can slice it.

Then you bake the slices again so they dry out and turn crunchy. The texture makes them great for gifting because they keep for several weeks at room temperature.

And, if you can believe it, they’re not just for dipping into your hot coffee. Many Italians enjoy their biscotti with wine, so feel free to enjoy these cookies morning, noon, and night. 

Biscotti on a black plate and one leaning against an espresso.


  • All-purpose flour
  • Large egg
  • Vanilla
  • Granulated sugar
  • Pinch of salt
  • Softened salted butter
  • Baking powder
  • Chopped pistachios – raw unsalted pistachios

Other Mix-Ins

Sometimes I add orange zest to this recipe for a different flavor. 

You can also reduce the nuts by half and substitute white chocolate chips, dried cranberries, or chopped dried cherries for the other half. 

The amounts for these ingredients are in the recipe card in case you want to try these variations.

Biscotti on a silver platter.


Whisk the flour, salt, and baking powder in a medium bowl. Make a well in the center of the dry ingredients and place the sugar, butter, egg, and vanilla in it.

Whisked ingredients in a silver mixing bowl & egg butter & vanilla added.

Use an electric mixer to stir the ingredients just until the mixture is combined. You can use a handheld mixer or a stand mixer fitted with a paddle attachment. Mix in the chopped pistachios.

If your dough is dry, add up to two tablespoons of milk one at a time. 

Mixing in the pistachio and forming a dough.

Place the dough on a large cutting board and shape it into a log approximately 2 1/2″ (6 cm) wide. Place it on a baking sheet lined with parchment paper and bake it in a 350°F (180°) oven for about 20 minutes.

Biscotti dough shaped as a log before and after baking.

Take the pan out of the oven and cool the log for two minutes. Slice it into thin slices no wider than 1/4″ thick. A serrated knife makes this easy to do.

Slicing the baked dough on a wooden board.

Place slices back onto the prepared baking sheet with the cut sides up and bake them for 15 minutes. Cool them on the pan for 10 minutes before placing them on wire racks to cool completely.

Biscotti on a parchment paper cookie sheet before & after the second bake.

How to Store Homemade Biscotti

Once the pistachio biscotti are completely cooled, store them in an airtight container at room temperature. They will keep well for up to two weeks at room temperature.

Crunchy, lightly sweet, and nutty with the flavor of pistachios – these biscotti are an easy treat to make and share. I hope you give them a try soon – enjoy!

Pistachio biscotti up close on a black plate.
Pistachio biscotti on a black plate.

Italian Pistachio Biscotti

Rosemary Molloy
Pistachio biscotti are crunchy, nutty cookies perfect for dunking in coffee or tea. This recipe is made the Italian way, simple & delicious.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course cookies, Dessert, Snack
Cuisine Italian
Servings 15 cookies
Calories 107 kcal


  • cups + 3 tablespoons all purpose flour (210 grams total)
  • 1 large egg
  • ½ teaspoon vanilla
  • ¼ cup +2 tablespoons granulated sugar (75 grams total)
  • 1 pinch salt
  • 3 tablespoons butter (soft)*
  • ½ teaspoon baking powder
  • ½ cup chopped pistachios** (raw & unsalted)
  • zest ½ an orange (optional)

*If you use unsalted butter then add ¼ teaspoon of salt.

    **or ¼ cup chopped pistachios and ¼ cup white chocolate chips.


      • Pre-heat oven to 350F (180C). Line a cookie sheet with parchment paper.
      • In a mixing bowl whisk together the flour, salt and baking powder, make a well in the middle and add the sugar, butter, egg, zest (if using) and vanilla. Mix with the flat beaters until almost combined, then add the pistachios (or pistachio/chocolate chip mixture). If too dry than add 1-2 tablespoons of milk, a tablespoon at a time.
      • Move the dough to a flat surface and form into a log, about 2 ½ inches (6 cm) wide. Place it on the prepared cookie sheet and bake for approximately 20 minutes, remove from the oven, let sit 5-10 minutes then slice into thin slices (¼ -½ inch, I did some of each)place the slices cut side up back on the cookie sheet and bake again for 15 minutes. Let cool 10 minutes on the cookie sheet then move to a wire rack to cool completely. Enjoy!


      If you wish you can substitute the sugar with honey, 1 for 1 substitution, just add 2 tablespoons extra of flour.
      I made one recipe with just pistachios and zest and one with no zest but 1/2 pistachios and 1/2 white chocolate chips. We preferred the one without the zest.  Although both were very tasty.


      Calories: 107kcal | Carbohydrates: 14g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 34mg | Potassium: 74mg | Fiber: 1g | Sugar: 4g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
      Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!


      1. 5 stars
        I have made these twice now. Doubled batch the 2nd time. They are so good. And my husband loves them. Thank you for sharing / posting!

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