Orange-Pistachio Biscotti Recipe

I absolutely love sharing this Orange-Pistachio Biscotti Recipe because it blends the bright, fresh zing of orange zest with the satisfying crunch of pistachios in a way that feels both fancy and totally doable. When you bite into one of these golden, twice-baked cookies, you’ll notice how the citrus lift keeps them refreshing while the nuts add a luxurious texture—perfect for sneaking alongside your afternoon coffee or tea.

What makes this Orange-Pistachio Biscotti Recipe stand out for me is how simple the ingredients are, yet the results are impressive. Plus, these biscotti store beautifully, making them a fantastic option for gifting or prepping ahead for a big gathering. Once you try this recipe, it’ll quickly become one of your go-to treats when you want something a little special.

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Ingredients You’ll Need

All these ingredients come together beautifully to create that classic, crisp biscotti texture with a citrusy nutty twist. You can find most at your grocery store, and fresh orange zest really makes a difference, so don’t skip it!

• Eggs: They bind everything together and add a nice richness to the dough.
• Sugar: Just enough to balance the citrus and add subtle sweetness.
• Orange Zest: Fresh zest is where the magic happens—it provides bright, fragrant notes.
• Vanilla Extract: Adds a warm, aromatic base that complements the orange.
• All-Purpose Flour: Forms the structure; make sure to spoon and level for accurate measuring.
• Baking Powder: Helps the biscotti rise just a little for that perfect bite.
• Kosher Salt: Enhances all the flavors without overpowering.
• Whole Shelled Pistachios: Roasted or raw, these nuts add that irresistible crunch and color.
• Melted Dark Chocolate (optional): For dipping, this is a personal favorite that adds indulgence and pairs wonderfully.

Variations

I love how flexible this Orange-Pistachio Biscotti Recipe can be—you can easily swap nuts or add a twist to suit your taste or dietary needs. Feel free to experiment; biscotti is forgiving and fun!

• Nut Swap: Try almonds or walnuts instead of pistachios if that’s what you have on hand—I’ve done this often and it’s always tasty.
• Gluten-Free Version: Use a cup-for-cup gluten-free flour blend and keep an eye on the dough texture; it may be a bit softer.
• Spice Addition: Add a teaspoon of ground cardamom or cinnamon for a warm, cozy flavor boost that pairs well with orange.
• Chocolate Chips: Mix in mini chocolate chips before baking for a sweeter treat that’s a hit with kids.

How to Make Orange-Pistachio Biscotti Recipe

Step 1: Prep Your Oven and Pans

Start by preheating your oven to 350º F and lining two baking sheets with parchment paper. This simple prep ensures your logs bake evenly and don’t stick—a small step that saves you from frustration later.

Step 2: Make the Orange-Scented Batter

In a medium bowl, whisk the eggs and sugar until they’re well combined and a bit frothy—that’s your foundation for a light, flavorful biscotti. Next, stir in the fresh orange zest and vanilla extract. The zest is key here, so don’t be shy with it; the aroma really fills your kitchen!

Step 3: Combine Dry Ingredients and Mix Gently

Whisk your flour, baking powder, and salt together in a separate bowl. This little step makes sure they’re evenly distributed before mixing with the wet ingredients. Then, add the dry mix to the egg mixture and fold gently with a rubber spatula. Once the dough comes together, toss in the shelled pistachios and mix just until combined—don’t overmix or your biscotti might get tough.

Step 4: Shape and Bake the Biscotti Logs

Here’s a trick I discovered: wet your hands slightly or spray them with nonstick spray to handle the sticky dough smoothly. Divide the dough in half and form each into a log about 2 inches wide on your parchment-lined sheets. Bake them for 25 to 30 minutes until they turn golden around the edges and spring back lightly when touched. Once out of the oven, let the logs cool for about 30 minutes to make slicing easier.

Step 5: Slice and Bake Again for Crispy Perfection

Using a sharp serrated knife (trust me on this, it makes all the difference), cut the logs crosswise into 1/2-inch thick slices. Lay them flat on your baking sheets and pop them back into the oven for another 15 to 20 minutes. Flip the biscotti halfway through to ensure they brown perfectly and dry out nice and crisp. This double bake is what gives biscotti that signature crunch.

Step 6: Optional Chocolate Dip and Storage

Once the biscotti cool completely, you can dip one side in melted dark chocolate if you want a touch of decadence. My family goes crazy for this version! Store them in an airtight container—undipped biscotti keep up to two and a half weeks, but dipped ones are best enjoyed within a week for peak freshness.

How to Serve Orange-Pistachio Biscotti Recipe

Garnishes

When I serve these biscotti, I like to add a sprinkle of finely chopped pistachios or a tiny zest twist on top if I’ve dipped them in chocolate—it gives an extra pop of color and texture, making them feel even more special.

Side Dishes

These biscotti are perfect alongside a rich cappuccino, a cup of herbal tea, or even a chilled glass of dessert wine for an indulgent treat. I often pair them with a cheese platter or fresh fruit when entertaining guests.

Creative Ways to Present

For holidays or parties, I like arranging the biscotti upright in a pretty jar or tied in bundles with twine and a sprig of orange peel or rosemary for gift-giving. It makes the simple biscotti feel festive and thoughtful.

Make Ahead and Storage

Storing Leftovers

I store leftover biscotti in an airtight container at room temperature, and they stay crunchy and fresh for up to two and a half weeks if undipped. If dipped in chocolate, I usually keep them in a single layer to avoid any melting or sticking issues.

Freezing

Freezing works great for biscotti! I wrap them tightly in plastic wrap, then place in a freezer bag. When I’m ready, I just thaw them at room temperature—sometimes I pop them in a warm oven for a few minutes to refresh their crunch before serving.

Reheating

If your biscotti have softened a bit, a quick 5-minute warm-up in a 300ºF oven crisps them right back up—just watch carefully so they don’t brown too much. This little trick keeps them tasting freshly baked whenever you want.

FAQs

Final Thoughts

This Orange-Pistachio Biscotti Recipe is one of those treasures I keep coming back to because it’s easy, rewarding, and endlessly delicious. I’m always amazed at how something that looks so elegant and bakery-worthy comes out of my own oven with just a handful of ingredients and minimal effort. I hope you enjoy making and sharing these crunchy, zesty treats as much as I do—grab your apron, and let’s bring a little sunshine and crunch to your kitchen!

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