These pistachio biscotti are crisp, lightly sweet, and packed with toasted pistachios for the perfect Italian cookie. This pistachio biscotti recipe is easy to make, ideal for dunking in coffee, and perfect for gifting or holidays.
If you like this recipe you might like my Italian Pistachio Cookies or my Pistachio Cream Nut Roll.
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Hi! I really can't wait for you to try these. These pistachio biscotti are classic, not overly sweet, and exactly the kind of cookie you keep in a tin on the counter for coffee breaks all week long.
They're inspired by traditional Italian biscotti, baked twice for that signature crunch, and studded generously with pistachios. Simple ingredients. No fuss. Very Italian.
Why You'll Love This Pistachio Biscotti Recipe
- Authentic Italian-style biscotti that are crisp, not dry, and perfect for dunking
- Loaded with pistachios, giving every bite real flavor and texture
- Easy to make at home with basic pantry ingredients
- Long shelf life, making them ideal for gifting or holiday cookie boxes
- Perfect with coffee or espresso, especially in the morning or after dinner
Ingredients
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1 cup sugar
- 4 Tablespoons butter room temperature
- 2 large eggs
- ½ teaspoon vanilla extract
- 1 cup shelled pistachios, lightly toasted and coarsely chopped
Step-by-Step Instructions
Here is how to make this biscotti recipe (the full recipe is below!):
First thing to do is gather all your ingredients.
- Step 1: Prep
- Preheat the oven to 325ºF (165ºC). Position a rack in the center of the oven and line a baking sheet with parchment paper.
- Step 2: Dry
- Combine the flour, baking powder, and salt in a medium bowl and mix well.
- Step 3: Cream
- In a large bowl with an electric mixer, beat the sugar, butter, eggs, and vanilla extract for 2-3 minutes, until thick and pale.
- Step 4: Mix
- Add the flour mixture to the wet ingredients a little at a time. Fold in the toasted, chopped pistachios and mix on medium-low speed just until combined.
- Step 5: Rest
- Let the dough rest in the bowl for a couple of minutes.
- Step 6: Shape
- Transfer the dough to the prepared baking sheet and divide it in half. Lightly spray your hands and shape each portion into a flattened log about 3 inches wide and 12 inches long, leaving space between logs.
- Step 7: Bake
- Bake for 20-25 minutes, until the logs are firm but still slightly soft when pressed.
- Step 8: Cool
- Transfer the baking sheet to a wire rack and let the logs cool completely, about 30 minutes. Reduce the oven temperature to 300ºF (150ºC).
- Step 9: Slice
- Once cooled, transfer a log to a cutting board and slice straight down into ½-inch pieces. Arrange biscotti cut-side up on the baking sheet and repeat with the second log.
- Step 10: Dry
- Bake for 7 minutes, flip the biscotti, then bake for another 7 minutes.
- Step 11: Store
- Cool completely on a wire rack. Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage.
📃 NOTE: Recipe card with detailed instructions are below! Print it out for later!
Recipe Substitutions and Variations
- Chocolate pistachio biscotti: Dip half of each biscotto in melted dark chocolate
- Orange pistachio biscotti: Add 1 teaspoon orange zest to the dough
- Almond-pistachio mix: Swap half the pistachios for chopped almonds
- Dairy-free: Use oil instead of butter
- Less sweet: Reduce sugar to 130 g for a more traditional Italian flavor
Freezing and Storing
- Storing: Store pistachio biscotti in an airtight container at room temperature for up to 2 weeks.
- Freezing: Freeze baked biscotti in a sealed container for up to 3 months. Thaw at room temperature. No reheating needed.
Recipe Substitutions and Variations
- Chocolate pistachio biscotti: Dip half of each biscotto in melted dark chocolate
- Orange pistachio biscotti: Add 1 teaspoon orange zest to the dough
- Almond-pistachio mix: Swap half the pistachios for chopped almonds
- Dairy-free: Use oil instead of butter
- Less sweet: Reduce sugar to 130 g for a more traditional Italian flavor
FAQ's
Yes. Traditional biscotti are meant for dunking and should be crisp all the way through.
Absolutely. Biscotti actually improve after a day once the texture fully sets.
You can, but reduce the added salt slightly to keep the balance right.
No. A bowl and whisk work perfectly. You can make biscotti by hand, with a hand mixer, or with a stand mixer. Any method works.
What to serve with...
Chicken piccata is total comfort food and it goes really nicely with any roasted vegetable, side dish, pasta, or bread.
- Spaghetti Aglio e Olio >>> One of my favorite pastas! Cooks up fast and is so flavorful!
- Insalata mista >>> If you need a quick and simple Italian salad, this is the one to make!
Some other recipes you'll love:
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📖 Recipe
Biscotti with Pistachio (Biscotti al Pistacchio)
Equipment
- 1 mixing spoon
- 1 large baking sheet
Ingredients
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1 cup sugar
- 4 Tablespoons butter room temperature
- 2 large eggs
- ½ teaspoon vanilla extract
- 1 cup shelled pistachios toasted and coarsely chopped, I used unsalted
Instructions
Prep
- Preheat the oven to 325ºF. Position a rack in the center of the oven. Line a baking sheet with parchment paper.
Dry
- Combine the flour, salt, and baking powder in a medium bowl and mix well.
Cream
- In a large bowl with an electric mixer, beat the sugar, butter, eggs, and vanilla extract for 2-3 minutes, until thick and pale. You could also make this by hand with a mixing spoon.
Mix
- Add the flour mixture to the mixing bowl a little at a time. Fold in the toasted and chopped pistachios, then mix on medium-low speed until all the ingredients are just moistened.
Rest
- Let the dough rest for a couple of minutes in the mixer bowl.
Shape
- Scrape the dough onto the prepared baking sheet and divide it in half. Spray your hands lightly with cooking spray, then shape each portion into a flattened log about 3 inches wide and 12 inches long. If using one baking sheet, leave space between the logs.
Bake
- Bake until the dough is firm but still gives slightly when pressed, about 20-25 minutes.
Cool
- Transfer the baking sheet to a wire rack and let the logs cool completely, about 30 minutes. Reduce the oven temperature to 300ºF.
Slice
- Once fully cooled, transfer a log to a cutting board. Using a sharp knife, slice straight down into ½-inch pieces. Arrange the biscotti cut-side up on the baking sheet. Repeat with the second log.
Dry
- Bake for 7 minutes, flip the biscotti, then bake for another 7 minutes.
Store
- Transfer to a wire rack and cool completely. Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Pistachios: Use raw or lightly roasted pistachios. If they're salted, reduce the salt in the dough slightly so the biscotti don't turn too salty. Chop them coarsely for good texture.
- Oil: Use ¾ cup mild oil (such as avocado oil, light olive oil, or neutral vegetable oil) in place of the butter.
- Toasting nuts: Toast the pistachios for 5-7 minutes at 175°C until fragrant. Let them cool completely before adding to the dough.
- Dough texture: The dough should be soft but hold its shape. If it feels sticky, dust your hands lightly with flour when shaping the logs.
- Log size: Thicker logs create larger, softer-centered biscotti. Thinner logs yield crispier cookies.
- Slicing tip: Let the logs cool completely before slicing to prevent crumbling. Use a sharp serrated knife and press straight down rather than sawing.
