Orange-Pistachio Biscotti Recipe

I absolutely love this Orange-Pistachio Biscotti Recipe because it brings together such a bright, fresh twist on a classic treat. The zesty orange pairs beautifully with the crunchy pistachios, giving each bite a burst of flavor and texture that’s just irresistible. Whether you’re afternoon coffee sipping or looking for a delightful cookie to bring to a gathering, these biscotti fit the bill perfectly.

When I first tried this recipe, I was blown away by how easy it is to make yet how fancy it tastes. You’ll find that the combination of citrus and nuts feels both sophisticated and comforting, making these biscotti a great gift or a little indulgence for yourself. Plus, with the option to dip them in dark chocolate, you can take them from lovely to downright decadent.

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Ingredients You’ll Need

The ingredients in this Orange-Pistachio Biscotti Recipe are straightforward but powerful. Each one plays a role: the eggs and sugar build a tender yet firm base, while the orange zest brightens the whole dough, and pistachios add crunch and that nutty flavor I adore.

• Eggs: These give structure and richness—use fresh ones for best texture.
• Sugar: Brings sweetness that balances the citrus and nuts.
• Orange zest: The star of the show, packed with fragrant oils for a bright, zesty punch.
• Vanilla extract: Adds subtle warmth and depth to the flavor profile.
• All-purpose flour: The main dry ingredient that provides the base—the right amount ensures perfect biscotti texture.
• Baking powder: Helps the biscotti rise slightly and stay light without being cakey.
• Kosher salt: A pinch enhances all the other flavors without being salty.
• Whole shelled pistachios: Offering crunch and a buttery nut flavor; lightly toast them if you want extra aroma.
• Melted dark chocolate (optional): For dipping to elevate your biscotti to a fancy treat.

Variations

I love making this Orange-Pistachio Biscotti Recipe my own by mixing in different nuts or swapping spices here and there. Don’t be afraid to experiment — biscotti is forgiving and perfect for customization.

• Almonds instead of pistachios: I’ve done this many times—almonds add a lovely crunch with a more traditional biscotti vibe.
• Adding spices: A pinch of cinnamon or cardamom can bring a cozy warmth that’s beautiful alongside the citrus.
• Gluten-free flour: For those who need it, I’ve swapped in a 1:1 gluten-free baking blend with great results, just watch the dough consistency as it might be a bit different.
• Chocolate chips: If you want extra sweetness, toss in a handful of mini dark chocolate chips before baking for a surprise in every bite.

How to Make Orange-Pistachio Biscotti Recipe

Step 1: Prep your baking sheets and oven

Start by preheating your oven to 350º F and lining two baking sheets with parchment paper. This step is simple but crucial to prevent sticking and ensure easy cleanup — trust me, you’ll thank yourself later!

Step 2: Whisk up the wet ingredients

In a medium bowl, whisk together the eggs and sugar until the mixture is smooth and combined. Then fold in the orange zest and vanilla extract. This part smells amazing — the zest especially releases its oils when combined with the wet mix, and you’ll notice the vibrant aroma right away!

Step 3: Mix the dry ingredients and combine

In another bowl, whisk the flour, baking powder, and kosher salt together. Then add this to your wet mixture and gently fold with a spatula until the dough comes together — don’t overmix here, because you want tender biscotti! Next, fold in the pistachios just until evenly distributed.

Step 4: Shape your dough into logs

Wet your hands slightly or spray with a bit of nonstick spray to keep the dough from sticking. Divide it in half and shape each portion into a log roughly 2 inches wide on the baking sheet. I like to keep them uniform so the biscotti bake evenly later.

Step 5: First bake

Bake your logs for 25 to 30 minutes, until they’re golden at the edges and firm to the touch but not rock hard. This first bake sets the dough so you can slice it without it crumbling. Be patient and don’t skip this step, it makes all the difference for nice biscotti slices.

Step 6: Slice and second bake

Once the logs are cool enough to handle (about 30 minutes), use a sharp serrated knife to cut them crosswise into 1/2-inch thick slices. Arrange these slices flat on the baking sheets and bake again for 15 to 20 minutes until dry and crisp. Flip them halfway through for even browning. This step is key for that classic biscotti crispness you’ll love.

Step 7: Cool and optionally dip

Let the biscotti cool completely before dipping in melted dark chocolate if you want to add an indulgent coating. I love this extra touch, especially when sharing with guests or gifting. Store them in an airtight container afterward.

How to Serve Orange-Pistachio Biscotti Recipe

Garnishes

I often sprinkle a little extra finely chopped pistachio over the chocolate coating for a pretty finish that also adds a fresh crunch. A light dusting of powdered sugar can also look lovely if you want to keep it simple but festive.

Side Dishes

These biscotti pair perfectly with a cup of espresso, a bold black coffee, or a delicate cup of herbal tea. I also enjoy serving them alongside a cheese board with mild cheeses and fresh fruit for a delightful snack platter.

Creative Ways to Present

For holiday gatherings or special occasions, I love stacking biscotti in a clear glass jar tied with a festive ribbon—instantly charming as a gift or table centerpiece. You can also arrange them on a wooden board with orange slices and nuts to create a stunning display.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your Orange-Pistachio Biscotti in an airtight container at room temperature. I’ve found that they stay wonderfully crisp for up to 1 week if dipped in chocolate, or up to 2 and a half weeks if left plain. Just keep them away from moisture to maintain crunch.

Freezing

I’ve had great luck freezing biscotti by simply wrapping them tightly in plastic wrap and then placing them in a freezer bag. When I’m ready to enjoy, I thaw them at room temperature — they keep their crunch and flavor remarkably well after freezing.

Reheating

If you want to freshen up slightly stale or chilled biscotti, pop them in a 300º F oven for about 5 minutes. This little trick brings back that beautiful crunch as if they’re freshly baked.

FAQs

Final Thoughts

This Orange-Pistachio Biscotti Recipe has become one of my favorites because it strikes the perfect balance of bright citrus and crunchy nuts with that unbeatable biscotti texture. It feels both elegant and approachable, making it one of those recipes you’ll want to keep coming back to. I can’t recommend it enough for your next coffee break or when you need a simple, impressive homemade gift. Go ahead, give it a try — you’ll love how easy and delicious this comes together!

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