Homemade Orange Pistachio Biscotti Recipe - Chisel & Fork (2024)

This orange pistachio biscotti is destined to be dipped in a cup of coffee, making them great for breakfast or dessert.

Last weekend, Lauren and I went to her parents beach house. Her dad had made some coffee cashew biscotti, and Lauren was obsessed. I knew she liked biscotti, but didn't realize how much.

So I suggested we make some ourselves. I had never actually made biscotti, but knew the basics of how this Italian cookie was made. It really just means twice baked as you bake the dough in log format, then slice and bake again, which gives the biscotti it's known crispness.

So when trying to decide what biscotti to make, Lauren mentioned that a patient of hers had brought in some orange biscotti that she really enjoyed. And with it nearing the end of orange season here, I figured it was meant to be made.

Needless to say, this orange pistachio biscotti was a hit and we'll be making more soon. It got me in such a biscotti loving mode, that I've even created Oreo biscotti. Shoot, I'll probably be making as many different flavors as I can imagine. Oh and if you are up for it, you can dip them in some chocolate because chocolate never hurts right?

Recipe Ingredients

• All-purpose and whole wheat flour - use a combination or all of one or the other.
• Baking powder - allows the biscotti batter to rise slightly.
• Salt - intensifies the flavor.
• Unsalted butter - mixes with sugar to create a crunchy yet melt in your mouth feel.
• Granulated sugar - adds sweetness.
• Orange zest - gives that orange flavor without thinning out dough.
• Vanilla extract - enhances the flavor.
• Eggs - binds the biscotti dough.
• Shelled unsalted pistachios - can use salted but use less salt.
• Dark chocolate - used to dip biscotti in but is optional.

Step-by-Step Instructions

1. Sift flours and baking soda in medium bowl. Whisk in salt and set aside. (Note - I like the combination of all-purpose and whole wheat flour for texture but you can use all of one or the other)
2. In bowl of stand mixer, beat together butter, orange zest and vanilla extract until light and fluffy, about 1 minute.
3. Add eggs one at a time with mixer on medium speed and mix until combined.
4. With mixer on low speed, slowly add flour mixture and mix until just combined. Fold in pistachios. Cover bowl and place in fridge for 1 hour.

5. Form dough into two logs and place on parchment-lined baking sheet. You want them to be about ¾ inches thick and either two 11x2 inch logs or two 8x4 inch longs. It really depends on the size biscotti you want.
6. Brush top of biscotti with beaten egg white and sprinkle 1 teaspoon of sugar on each log. Bake at 350°F for 30 minutes or until the top is lightly brown.
7. Let cool for 10 minutes and then use a serrated knife to cut the biscotti 1 inch thick. If you want a longer biscotti, cut at a diagonal. Place cut side down on baking sheet
8. Bake for 8 minutes at 350°F and then flip and bake for another 8 minutes. The orange pistachio biscotti should still have a soft center but it will harden as it cools. Transfer to a wire rack to cool. If dipping in chocolate, melt chocolate by placing in heatproof bowl and microwave in 30 second intervals until chocolate is smooth. Dip biscotti and place back on wire rack to cool.

FAQs

Pro Tips/Recipe Notes

• Do not overbeatthe butter and sugar. You actually want the butter to becoldand if you beat too long, it will warm up the butter, causing the biscotti dough to spread more, even after placing in the fridge.
• Use aserrated knife(preferably a bread knife) in a sawing motion to cut nicesmooth clean slices.
• If you wantlongorange biscotti slices, slice at anangle. If you wantshorter, just slicestraight.
• Afterfirst bake, allow biscotti tocool for 10 minutesbefore slicing. If you cut immediately, the slices willcrumbleand if you wait too long, the biscotti will behard to cut.
• Allow biscotti tocool completelyafter second bake. It willhardenas it cools and get the texture you expect.
• If you want additional flavor,dip in some dark chocolate.

Other Dessert Recipes

• Chocolate Chip Scones
• Chocolate Hazelnut Biscotti
• Blueberry Scones
• Pumpkin Biscotti
• Lemon Biscotti
• Chocolate Hazelnut Bars
• Amaretto Biscotti

If you’ve tried this orange pistachio biscottior any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow meonFacebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

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