Orange-Pistachio Biscotti Recipe

I’ve got to tell you, this Orange-Pistachio Biscotti Recipe quickly became one of my favorites to bake whenever I have a bit of time to enjoy a slow afternoon in the kitchen. The fragrant orange zest paired with the rich, nutty crunch of pistachios makes these biscotti stand out in the best way possible. They’re perfect with a cup of coffee or tea, and since biscotti keep so well, they’re fantastic for sharing or gifting, too.

What I love most about this Orange-Pistachio Biscotti Recipe is how approachable it is, even if biscotti sounds fancy or complicated. Once you get the hang of shaping and cutting, you’ll find the double-bake method really gives that perfect crispness every time. Plus, adding a little melted dark chocolate dip at the end? Trust me, it’s game-changing and will have everyone coming back for more.

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Ingredients You’ll Need

Each ingredient in this Orange-Pistachio Biscotti Recipe plays a key role in building that perfect texture and flavor profile you’ll love. Look for fresh orange zest and good-quality pistachios for the best taste, and don’t skip the vanilla—it’s subtle but essential.

• Eggs: These bind everything together and give the biscotti a light structure.
• Sugar: Adds sweetness and helps the biscotti brown beautifully.
• Orange zest: Fresh zest is a must for that authentic citrus aroma and flavor.
• Vanilla extract: Just a touch enhances the overall warmth and sweetness.
• All-purpose flour: The base of the biscotti—make sure to measure it properly for best results.
• Baking powder: Gives a little lift without making the biscotti cakey.
• Kosher salt: Balances the sweetness and highlights the pistachios.
• Whole shelled pistachios: Adds a lovely crunch and nutty depth—go for unsalted to control the saltiness.
• Melted dark chocolate (optional): For dipping, adding decadence to these already amazing cookies.

Variations

I love switching things up with this Orange-Pistachio Biscotti Recipe based on the season or what’s in my pantry. Feel free to personalize it—you’ll find these biscotti are a solid base for experimenting!

• Swap the Nuts: I’ve tried almonds or hazelnuts instead of pistachios, and each gives a slightly different but equally delicious nuttiness.
• Add Spices: Sometimes I add a pinch of cinnamon or cardamom for a warm twist—perfect for cozy fall mornings.
• Chocolate Mix-ins: Chopped dark or white chocolate chips can be folded into the dough for an extra indulgence.
• Gluten-Free Option: Using a gluten-free flour blend works well if you’re mindful of gluten, just be sure it includes xanthan gum for texture.

How to Make Orange-Pistachio Biscotti Recipe

Step 1: Prepare your space and ingredients

Start by preheating your oven to 350º F and lining two baking sheets with parchment paper. This simple prep step ensures your biscotti won’t stick and the baking sheets are ready for those logs of dough. Then, gather all your ingredients so everything’s within reach—trust me, it makes the process much smoother.

Step 2: Whisk eggs, sugar, orange zest, and vanilla

In a medium bowl, whisk together the eggs and sugar until the mixture becomes slightly thick and combined—this usually takes a minute or two by hand. Add your fresh orange zest and vanilla extract, then whisk again to blend those bright, fragrant flavors into your base. This is where your biscotti start to get their signature zing, so don’t skip fresh zest!

Step 3: Mix dry ingredients and combine with wet

Grab another bowl and whisk together the flour, baking powder, and kosher salt. Combining these dry ingredients well prevents any clumps and helps the baking powder distribute evenly. Slowly add this dry mix into the wet mixture and fold gently with a rubber spatula until just combined—it’s important not to overmix to keep the biscotti tender. Fold in the whole pistachios at the end, making sure they’re evenly spread but not overworked.

Step 4: Shape the dough logs

Wet your hands slightly or use a little nonstick spray to prevent sticking, then divide the dough into two equal parts. Shape each half into a log about 2 inches wide right on the baking sheets. Don’t worry about perfection here—the logs just need to be even so your biscotti bake uniformly. This is one of my favorite hands-on parts because you can really feel the dough come together.

Step 5: First bake for golden edges

Bake the logs for 25 to 30 minutes until the edges turn golden and they feel firm but still spring back lightly when you touch them. This first bake sets the shape and partially cooks the dough so the second bake can crisp the biscotti perfectly. Once done, allow the logs to cool on the sheets for about 30 minutes until they’re easy to handle.

Step 6: Slice and bake again for that crisp texture

Using your sharpest serrated knife, cut the logs crosswise into pieces about ½ inch thick. Place these slices back onto the baking sheets laid flat, and bake a second time for 15 to 20 minutes. I like to flip them halfway to ensure they brown evenly and become perfectly crisp. This step transforms the biscotti to their signature crunchy texture that’s irresistible.

Step 7: Cool completely and dip in chocolate (optional)

Let your biscotti cool completely on a wire rack before dipping them in melted dark chocolate if you’re feeling fancy. This adds a luscious layer that pairs beautifully with the citrus and nuts. Once dipped, allow the chocolate to set before storing your biscotti in an airtight container for up to a week—or longer if kept undipped.

How to Serve Orange-Pistachio Biscotti Recipe

Garnishes

I usually keep it simple with a drizzle of melted dark or white chocolate to elevate the biscotti without overpowering the natural flavors. Sometimes, I like to sprinkle a tiny pinch of flaky sea salt over the chocolate before it hardens—that salty-sweet combo is a crowd-pleaser every time.

Side Dishes

These biscotti paired with a fresh cup of espresso or a creamy latte are my go-to. They’re also fantastic served alongside a bowl of fresh berries or lightly sweetened yogurt for a more substantial morning treat or dessert.

Creative Ways to Present

For parties or gifts, I like stacking these biscotti in a cute glass jar tied with a ribbon or in a decorative box with a few sprigs of fresh rosemary or orange peel tucked inside for that extra wow factor. It makes for a pretty and personal touch that always impresses guests.

Make Ahead and Storage

Storing Leftovers

After they’ve cooled completely, I store my biscotti in an airtight container at room temperature. They hold their crisp texture for about two and a half weeks if undipped, so you can enjoy them over time without worry of going stale.

Freezing

I’ve frozen biscotti before with great results—just pop them in a freezer-safe bag or container. When you want them, thaw at room temperature and they’re just as delicious. This is a lifesaver when I bake a big batch and want to keep some fresh for later gifts or coffee breaks.

Reheating

If you want to refresh the biscotti’s crunch, I warm them lightly in a 300ºF oven for 5 minutes. It revives their crisp texture beautifully without drying them out. Just be sure to keep an eye on them so they don’t over-toast.

FAQs

Final Thoughts

I absolutely love how this Orange-Pistachio Biscotti Recipe brings a little sunshine and crunch to my kitchen routine. Whether you’re new to baking biscotti or looking for a fresh twist on a classic, this recipe is straightforward, rewarding, and endlessly adaptable. Next time you have some downtime, I promise this recipe will make your baking feel like a cozy, aromatic adventure you’ll want to repeat—and your friends and family will thank you for it.

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