Orange-Pistachio Biscotti Recipe

I absolutely love this Orange-Pistachio Biscotti Recipe because it combines the bright, zesty notes of fresh orange with the satisfying crunch of pistachios—it’s like a little burst of sunshine in every bite. When you bake these biscotti, you get that perfect balance of crispiness that’s ideal for dunking in your morning coffee or afternoon tea. Trust me, once you try these, they’ll quickly become your go-to treat for gatherings or cozy snack moments.

What makes this Orange-Pistachio Biscotti Recipe so special is the simple but thoughtful way the ingredients come together. Plus, the second bake that crisps them up just right—but still tender inside—is a trick I discovered over time and love sharing. Whether you’re an experienced baker or new to biscotti, you’ll find that this recipe is forgiving, straightforward, and absolutely delicious.

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Ingredients You’ll Need

These ingredients work in harmony to create a biscotti that’s both flavorful and texturally delightful. When shopping, try to pick the freshest oranges for zest and high-quality pistachios for the best nutty taste.

• Eggs: They bind everything together, giving the biscotti structure without heaviness.
• Sugar: Provides sweetness and helps create that signature biscotti crunch.
• Orange Zest: The secret to that fresh, aromatic citrus punch—you want just the outer peel, not the white pith.
• Vanilla Extract: Adds a subtle warmth that complements the orange and pistachio beautifully.
• All-Purpose Flour: The base of the dough, simple but essential.
• Baking Powder: Gives just enough lift to keep the biscotti light without making them cakey.
• Kosher Salt: Enhances the flavors and balances the sweetness perfectly.
• Whole Shelled Pistachios: Crunchy and nutty, they’re the star nut in this recipe—toast them lightly if you want extra flavor.
• Melted Dark Chocolate (optional): For dipping—adds a rich layer that turns these biscotti into an elegant treat.

Variations

I love tweaking this Orange-Pistachio Biscotti Recipe depending on the season and what I have on hand. Feel free to play with different nuts or add a touch of spices to make it your own—biscotti recipes are endlessly adaptable!

• Almonds instead of Pistachios: I once swapped pistachios for slivered almonds and the flavor was just as fantastic, with a slightly different crunch.
• Adding Spices: A pinch of cinnamon or cardamom lends a warm twist, perfect for fall or winter baking.
• Gluten-Free Version: Using a gluten-free flour blend works well—just watch the dough consistency and adjust with a bit more flour if needed.
• Chocolate Swirl: Swirl melted dark chocolate into the dough before baking for a marbled effect that’s pretty and delicious.

How to Make Orange-Pistachio Biscotti Recipe

Step 1: Prep Your Oven and Pans

Start by preheating your oven to 350ºF (175ºC). Line two baking sheets with parchment paper—this not only prevents sticking but also helps with easy cleanup. Having everything ready will make the dough shaping quick and smooth.

Step 2: Whisk the Wet Ingredients

In a medium bowl, whisk together the eggs and sugar until fully combined and a bit frothy. This gives your biscotti a nice lift and sweetness. Then stir in the orange zest and vanilla extract—you’ll already smell those gorgeous aromas coming together.

Step 3: Combine the Dry Ingredients

In another bowl, whisk the flour, baking powder, and kosher salt so everything is evenly mixed. Then fold this gradually into the wet mixture using a rubber spatula. Add the pistachios last and gently incorporate them, being careful not to overmix—overworked dough can get tough.

Step 4: Shape Your Biscotti Logs

Wet your hands with water or lightly spray them with nonstick spray to keep the dough from sticking. Divide the dough in half and shape each portion into a log about 2 inches wide on your prepared baking sheets. This is easier than it sounds—just press and roll until you get a rough rectangle or oval.

Step 5: First Bake for Golden Logs

Bake the logs for 25–30 minutes, until they’re golden around the edges and spring back lightly when you press the surface. Your kitchen is going to smell amazing at this point. Let the logs cool for about 30 minutes—they’ll firm up and be easier to slice.

Step 6: Slice and Bake Again for Crispiness

Using a sharp serrated knife, cut the logs crosswise into ½-inch thick pieces. Lay them flat on the baking sheets and bake for another 15–20 minutes. Flip them halfway through to ensure they get evenly crisp on both sides. This second bake is key to that perfect biscotti crunch.

Step 7: Cool and Optional Chocolate Dip

Let the biscotti cool completely before dipping them in melted dark chocolate if you’re feeling indulgent. It adds a lovely richness that I adore, especially when sharing with guests. Store any leftovers in an airtight container—undipped biscotti will stay fresh longer than dipped ones.

How to Serve Orange-Pistachio Biscotti Recipe

Garnishes

I usually keep it simple with a dusting of powdered sugar or a drizzle of leftover melted chocolate on top—that way the orange and pistachio flavors shine without overpowering them. Sometimes, a few extra chopped pistachios sprinkled on the chocolate make for a pretty presentation.

Side Dishes

Pairing these biscotti with a rich espresso, a strong black tea, or even a glass of dessert wine makes for an indulgent snack or after-dinner treat. They’re also wonderful alongside a fresh fruit platter for brunch.

Creative Ways to Present

For special occasions, I like arranging the biscotti in a decorative jar or basket with some citrus-themed ribbons. They also make beautiful edible favors when wrapped in cellophane tied with a sprig of fresh rosemary or thyme—adds a lovely herbal aroma.

Make Ahead and Storage

Storing Leftovers

I store my biscotti in an airtight container at room temperature, and they stay perfectly crisp for up to two and a half weeks if undipped. If dipped in chocolate, I recommend enjoying them within a week to maintain the best texture and flavor.

Freezing

Freezing biscotti works surprisingly well! I wrap them tightly in plastic wrap and place them in a freezer bag. When I want a treat, I just thaw a few at room temperature—it’s like freshly baked all over again.

Reheating

If your biscotti get a little soft over time, I pop them back in the oven at 325ºF for about 5 minutes to refresh their crunch. Just keep an eye on them so they don’t overbrown.

FAQs

Final Thoughts

This Orange-Pistachio Biscotti Recipe has become one of my absolute favorites to bake whenever I want a snack that’s both elegant and comforting. I love sharing these with friends who always ask for the recipe—which tells me I’m onto something good! So, whether it’s your first time making biscotti or you’re looking for a fresh twist, I hope you enjoy baking and savoring these as much as I do.

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