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orange pistachio biscotti with cup of coffee

Orange Pistachio Biscotti

This orange pistachio biscotti is destined to be dipped in a cup of coffee and are great for breakfast or dessert.
Course Dessert
Cuisine Italian
Prep Time 15 minutes
Cook Time 50 minutes
Fridge Time 1 hour
Total Time 2 hours 5 minutes
Servings 20 biscotti
Calories 118kcal
Author Ryan Beck


  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 4 tbsp unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 2 tbsp grated orange zest (about 2 oranges)
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 1/2 cups unsalted shelled pistachio nuts
  • 1 egg white, lightly beaten
  • 2 oz dark chocolate (optional)


  • In a medium bowl, sift together the flour and baking powder. Add salt and set aside.
  • Using an electric mixer or stand mixer, beat the butter, sugar, orange zest and vanilla until light and fluffy, about 1 minute. Add 1 egg at a time and beat until each is mixed in.
  • Reduce speed to low and slowly add flour and mix until just combined. Fold in pistachios. Cover and chill for in fridge for 1 hour.
  • Preheat oven to 350°F. Line baking sheet with parchment paper. Divide dough in half and place on baking sheet. Shape dough into two 11x2 inch or 8x4 inch logs, keeping at least 3 inches between them. Brush each log with egg white and sprinkle 1 tsp sugar over the top and sides of each.
  • Bake for 30 minutes or until the biscotti is light brown and firm to the touch. Remove from oven and let cool slightly for 10 minutes.
  • Transfer logs to cutting board and cut on the diagonal 1" thick slices with a sharp serrated knife. (If it's crumbly, let cool for longer) Arrange the slices on the baking sheet and bake for 20 minutes, flipping the biscotti halfway through. Transfer to a wire rack and allow to cool.
  • If dipping in dark chocolate, place chocolate in heatproof bowl and microwave in 30 second intervals until chocolate is smooth. Dip biscotti and transfer back to wire rack to cool.


  • Do not overbeat the butter and sugar. You actually want the butter to be cold and if you beat too long, it will warm up the butter, causing the biscotti dough will spread more, even after placing in the fridge.
  • Use a serrated knife (preferably a bread knife) in a sawing motion to cut nice smooth clean slices.
  • If you want long orange biscotti slices, slice at an angle. If you want shorter, just slice straight.
  • After first bake, allow biscotti to cool for 10 minutes before slicing. If you cut immediately, the slices will crumble and if you wait too long, the biscotti will be hard to cut.
  • Allow biscotti to cool completely after second bake. It will harden as it cools and get the texture you expect.
  • If you want additional flavor, dip in some dark chocolate.


Serving: 1biscotti | Calories: 118kcal | Carbohydrates: 17g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 25mg | Sodium: 42mg | Potassium: 69mg | Fiber: 1g | Sugar: 8g | Vitamin A: 100IU | Vitamin C: 0.8mg | Calcium: 10mg | Iron: 0.4mg