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.
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.
Table of Contents
Ingredients
- 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.
Instructions
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.
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.
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.
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.
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.
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!
More Cookie Recipes
- Chocolate Biscotti with Almonds
- Almond Biscotti with Cranberries
- Amaretti Cookies
- Simple Shortbread Cookies
Italian Pistachio Biscotti
Ingredients
- 1½ cups + 3 tablespoons all purpose flour (216 grams)
- 1 large egg
- ½ teaspoon vanilla
- ¼ cup +2 tablespoons granulated sugar (80 grams)
- 1 pinch salt
- 3 tablespoons butter (soft)*
- ½ teaspoon baking powder
- ½ cup chopped pistachios** (raw & unsalted) (60 grams)
- 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.
Instructions
- 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!
SharonStiene says
Great!
Jade says
Delicious. I used a bit of lemon rind.
Rosemary says
Thanks Jade glad you enjoyed them. Take care. Have a great week.
Michael Coppa says
Loved the recipe – I found that cooling the log for only 2 minutes before slicing resulted in a crumbled mess; I left it to cool for 10 minutes, THEN sliced it and it was a major improvement.
I’ve also tried using lemon zest for one batch and lime zest for another batch. All delicious!
Thanks!
Rosemary says
Hi Michael, thanks so much and thanks for letting me know. Have a great week.
Amanda says
These look amazing I’d love to make them but I only have salted pistachios! Can I still use them?
Rosemary says
Hi Amanda, I actually made half my recipe with salted because I ran out of unsalted and they were ok, we liked them, the unsalted were better though. leave out the pinch of salt and maybe use unsalted butter. Let me know how it goes.
Lizy says
Recipe gives no guidance. Bake until brown or a knife stuck in comes out clean? If using a convection oven? First time baking biscotti. A little what to expect is always best.
Rosemary says
Hi Lizy, there are the baking minutes how the cookies should look, I have process shots. I am sorry I am confused on what else to show or say. For a convection oven it is advised to turn the temperature down by 25 degrees.
Regina Gezelman says
Can this recipe be doubled?
Rosemary says
Hi Regina, yes the recipe can be doubled. I hope you like it.
Debbie Barrow says
Hi – I’m about to make this pistachio biscotti recipe, however it states to slice the log in 1/4 inch cookies. Is that correct? Seems a bit thin but I’m sure still delicious. Thanks, Debbie
Rosemary says
Hi Debbie, you could slice them thicker also, 1/2 inch might work better. Let me know how it goes.
Nessa says
Are the pistachios roasted or raw, salted or unsalted?
Thank you
Rosemary says
Hi Nessa, sorry about that, raw and unsalted are the best. If you wish to roast them then you could but it really isn’t necessary. Hope you like them. Have a great week.
Angela Sopranzi says
I haven’t made this version of biscotti yet, but, tell me why you say to cut them only 1/4” wide when they obviously look to be at least 1/2”. I would think at 1/4” they would crumble.
Rosemary says
Hi Angela, they may look 1/2 inch but they weren’t that wide, and they should crumble when you cut them. 🙂