Orange-Pistachio Biscotti Recipe

If you’re craving a cookie that’s perfect with your afternoon coffee or as a lovely gift for friends, I’ve got just the thing for you. This Orange-Pistachio Biscotti Recipe strikes that perfect balance between crisp crunch and bright, nutty flavor. I absolutely love how these biscotti turn out with their zesty orange notes mingling beautifully with the earthy pistachios—it’s like a little celebration in every bite. Trust me, once you try this, you’ll be baking biscotti for every occasion.

this …

Ingredients You’ll Need

The ingredients here come together in a fantastic way—eggs and sugar to bring sweetness and structure, fresh orange zest to brighten, and crunchy pistachios for texture and nutty depth. Whenever I can, I use fresh organic oranges for zest—it really makes a difference in aroma and flavor.

• Eggs: Use large eggs at room temperature to help bind the dough smoothly.
• Sugar: Regular granulated sugar is perfect; it adds sweetness and helps with browning.
• Orange zest: Freshly grated zest will give the best citrus punch—avoid pre-packaged zest.
• Vanilla extract: Just a touch for warmth and depth in flavor.
• All-purpose flour: Make sure to spoon and level for accuracy.
• Baking powder: Gives just a slight lift without making the biscotti cakey.
• Kosher salt: Enhances the sweetness and balances the flavors.
• Whole shelled pistachios: I recommend lightly roasted or raw, unsalted pistachios for the best crunch and natural flavor.
• Melted dark chocolate (optional): Great for dipping if you want to add a decadent touch to your biscotti.

Variations

I love experimenting with biscotti, and this Orange-Pistachio Biscotti Recipe is so adaptable. Feel free to swap or add to the nuts and flavorings to match your mood or pantry. Don’t be shy about making it your own!

• Nut swaps: I once tried almonds instead of pistachios and enjoyed the slightly softer crunch and different nutty notes—it’s equally delicious!
• Zest variations: Sometimes I add a bit of lemon zest for a tangier twist, or even a half teaspoon of ground cardamom for warmth.
• Chocolate chips: If dipped chocolate isn’t your thing, folding mini chocolate chips into the dough creates delightful pockets of sweetness.
• Gluten-free: With some trial, you can use a gluten-free flour blend, but be mindful of texture differences.

How to Make Orange-Pistachio Biscotti Recipe

Step 1: Prep Your Oven and Baking Sheets

Start by preheating your oven to 350º F. Line two baking sheets with parchment paper—I always recommend parchment because it helps prevent sticking and makes cleanup so much easier.

Step 2: Mix the Wet Ingredients

Whisk together the eggs and sugar in a medium bowl until they’re well blended and slightly foamy. Stir in the orange zest and vanilla extract to infuse that lovely aroma. This is one of the steps where fresh zest really shines—don’t skip it!

Step 3: Combine Dry Ingredients and Form Dough

In another bowl, whisk the flour, baking powder, and salt thoroughly. Add this to your wet mixture and gently fold with a rubber spatula until fully combined. Then toss in the pistachios, mixing just enough to distribute them. Be careful not to overwork the dough or the biscotti could turn out tough.

Step 4: Shape the Dough Into Logs

Wet your hands slightly or spray with nonstick spray to keep the dough from sticking. Divide the dough in half and shape each portion into a log about 2 inches wide on your baking sheets. Don’t worry about perfection here—a rustic look just adds charm.

Step 5: Bake the Logs

Bake the logs for 25 to 30 minutes until golden around the edges and slightly springy to the touch. After baking, let them cool on the pan until you can handle them comfortably—roughly 30 minutes. This resting step is crucial for clean slicing.

Step 6: Slice and Second Bake

Using a sharp serrated knife, slice the logs into ½-inch pieces. Lay these flat back on the baking sheets and bake again for 15 to 20 minutes until they’re evenly golden, dry, and crisp. I like to flip mine halfway through the second bake to get an even crunch all around.

Step 7: Cool and Optional Chocolate Dip

Allow your biscotti to cool completely before dipping the ends in melted dark chocolate, if you desire. This extra step adds a beautiful look and a bit of indulgence that my family goes crazy for. If you skip the chocolate, they’re deliciously crisp as is!

How to Serve Orange-Pistachio Biscotti Recipe

Garnishes

I like to sprinkle a tiny bit of finely grated extra orange zest or a light dusting of powdered sugar over the biscotti when serving. It adds a festive touch and complements the citrus notes perfectly.

Side Dishes

These biscotti are fantastic alongside a hot cup of espresso, cappuccino, or just your favorite black tea. I’ve also served them with a small fruit salad or a cheese board for a lovely brunch.

Creative Ways to Present

For holiday gifting or parties, I like arranging biscotti in clear cello bags tied with colorful ribbons, sometimes adding a sprig of fresh rosemary for a pop of green and aroma. You can also stack them in a pretty jar for a charming kitchen display.

Make Ahead and Storage

Storing Leftovers

Store your biscotti in an airtight container at room temperature. I’ve found they stay fresh and crisp for up to a week if dipped in chocolate, or even up to two and a half weeks if plain. Just make sure they’re completely cool before storing to prevent sogginess.

Freezing

I’ve successfully frozen biscotti in an airtight bag for up to three months. When you’re ready to enjoy them, just thaw at room temperature. The crunch and flavor hold up really well—perfect for making batches ahead for special occasions.

Reheating

If you want to bring back that fresh-from-the-oven crispness, pop the biscotti in a 300º F oven for 5 to 7 minutes. Just keep an eye on them so they don’t brown too much. It’s like reviving a little magic.

FAQs

Final Thoughts

This Orange-Pistachio Biscotti Recipe holds a special place in my kitchen because it’s simple yet sophisticated. I love sharing it with friends who always come back asking for the secret. If you bake it once, you’ll see how easy it is to feel like a pro baker—and trust me, the burst of orange and crunch of pistachios is a combo you’ll want to revisit again and again. So go ahead, give this a try—you’ll have cookies that bring smiles and need little else for happy moments.

Print