ItalianMedium · Room Temperature
Pistachio Orange Almond Biscotti
Two slow bakes are the point: the first sets the loaf, the second dries it into something genuinely crisp that holds its structure in coffee for as long as you like. Whole pistachios and slivered almonds stud each slice, and orange zest worked into the dough with the eggs keeps the biscuit aromatic through both passes in the oven. No butter, no fat — just the nuts doing the work.
Prep
20 min
Cook
45 min
Rest
10 min
Total
1h 15m
Method
Prepare
1
Preheat your oven to 325°F (165°C). Line a large baking sheet with parchment paper.
Mix the Dough
2
In a medium bowl, whisk together the all-purpose flour, white sugar, baking powder, and fine salt. Set aside.
3
Add the Nuts
5
Fold in the chopped pistachios and almonds until evenly distributed throughout the dough.
Shape and First Bake
6
Divide the dough in half. On the parchment-lined baking sheet, shape each portion into a log about 12 inches long and 3 inches wide. Smooth the tops with damp fingers.
7
Bake at 325°F for 25 to 28 minutes, until the logs are set and lightly golden on the edges. They should still feel slightly soft in the center — they will firm up as they cool.
Slice and Second Bake
8
Remove from the oven and let cool on the baking sheet for 10 minutes. Using a sharp serrated knife, cut each log on the diagonal into slices about ½ inch thick.
9
Stand the slices upright on the baking sheet (or use a second sheet), spaced slightly apart, and return to the oven at 325°F.
10
Bake another 10 to 12 minutes, flipping the slices halfway through, until they are dry, crisp, and deeply golden. They should sound hollow when tapped on the bottom.
Cool and Store
11
Transfer the finished biscotti to a wire rack and let cool completely before storing. They crisp up further as they cool. Store in an airtight container at room temperature for up to two weeks — if they last that long.
D
Nutri-Score
Needs balance
A–E · lower is better · score 12
Calories
151
per serving
High in saturated fat · 2gHigh in sugar · 9gCalorie-dense · 151 kcalSource of fibre · 1g
Protein
4g
Carbs
19g
Fat
7g
Sat. fat
2g
Fiber
1g
Sugar
9g
Sodium
80mg
VegetarianContains WheatLow SodiumHeart HealthyLow Sugar AdaptableBalanced Snack
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
C
Environmental impact
Moderate impact
A–E · lower is better · complete match
kg CO2e
0.1
per serving
CCarbonAEU all-round· carbon sets the grade
Water
0.2m³
Land
6.8Pt
Runoff
0.02g P
large egg drives 34% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
3
Umami
4
Sweet
3
Salty
2
Sour
1
Bitter
0
Spicy
Textures
CrispyDenseTender
Aromas
NuttyCitrusButtery
Kitchen Equipment
Primary Tool
OvenOvenStand MixerBaking SheetMixing BowlsWhiskSpatulaMeasuring CupsMeasuring SpoonsSerrated KnifeCooling RackParchment Paper
Counter FootprintMedium
Safety & Storage
Allergen Warning
Contains tree nuts (pistachios and almonds), eggs, milk, and gluten. Do not serve to individuals with allergies to these ingredients.
Almonds and pistachios are both tree nuts. Peanut allergy does not guarantee tree nut allergy safety and vice versa.
Cross Contamination
Use clean utensils and surfaces when handling if preparing for someone with food allergies. Nuts can leave residue on shared equipment.
Storage
Store in an airtight container at room temperature. Biscotti can be kept for up to two weeks when properly sealed to maintain crispness.
Handling
Allow biscotti to cool completely before storing to prevent moisture buildup which can cause sogginess. Use dry hands when handling to maintain shelf life.
Shelf Life
Best within two weeks when stored properly. Check for any softening which indicates moisture exposure and reduced quality.
Cooking Temperature
Second bake at 325°F ensures proper drying and crispness. Biscotti should sound hollow when tapped on the bottom when fully done.
High Risk Population
Exercise caution when serving young children or elderly individuals due to the hard, crunchy texture which may pose a choking hazard.
Pro Tips
Technique
Don't rush the second bake — those slices need to stand upright and go back in until they sound hollow when you tap them. That hollow ring is the crust caramelization you worked so hard for, and it's what makes these actually crunch instead of just bend.
Substitution
Hazelnuts work beautifully here if pistachios aren't available, or try all hazelnuts for a more traditional Piedmontese version. For the citrus, lemon zest makes a lovely change, or even a touch of both orange and lemon together.
From the chef
Biscotti earn their character through the second bake — that deliberate return to the oven after slicing is what drives off the last moisture and leaves you with a clean, audible snap when you break one in half. Whole pistachios and slivered almonds stud each piece unevenly, which means some slices catch more nut and some catch less, and that variety keeps them interesting. Orange zest worked into the dough with the eggs runs through both bakes and comes out aromatic rather than sharp. No butter, no fat — the nuts carry the richness on their own, and the sweetness stays restrained so the grain and citrus can actually be heard.
TagsNuttyCitrusCrunchyTwice BakedTea TimeMake AheadDairyEggTree Nut
AllergensTree NutsEggsMilkWheatGluten
Source: generated · May 30, 2026