Best Italian Pistachio Biscotti: A Crunchy Sicilian Delight

Italian pistachio biscotti those crunchy little treats that give a fresh, Sicilian twist to a classic cookie. They actually come from cantucci or biscotti di Prato, traditional Tuscan cookies baked twice for that perfect crunch, originally made with almonds.

As this recipe made its way through Italy, it gathered local flavors and in Sicily, pistachios reign supreme. Have you heard of Bronte? It’s a charming town near Mount Etna famous for its pistachios. These nuts are stunningly green and packed with buttery, rich flavor. No wonder they call them “green gold!”

When bakers fold Bronte pistachios into the dough, the result is a biscotti that’s both classic and bursting with Sicilian character. The cookie comes out crunchy and nutty, sweet but with a little edge. Perfect for dunking in strong espresso, pairing with a glass of dessert wine, or simply munching anytime you crave something satisfying.

Today, pistachio biscotti have earned fans worldwide, offering a tasty slice of Sicilian tradition and Italian heritage in every bite. And honestly, isn’t that just the best kind of cookie story?

Treat yourself to the irresistible charm of Italian pistachio biscotti, a crunchy, nutty cookie that’s made for moments of pure enjoyment. Whether you like to dunk it into a rich espresso or nibble it slowly alongside a sweet dessert wine, these biscotti bring a little touch of Italian tradition to every bite. Perfect for a quiet afternoon break or a cozy evening treat, they invite you to slow down and savor their unique flavor and satisfying crunch. Take a moment, indulge, and enjoy the simple pleasure of these delicious Italian cookies.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 3 large eggs
  • ¾ cup granulated sugar
  • 1 cup chopped pistachios (raw & unsalted)
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • ½ tsp almond extract (optional)
  • 1 tsp baking powder
  • powdered sugar (dusting) optional

Instructions
 

  1. Prep:
    Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Mix dry ingredients:
    In a bowl, whisk together flour, baking powder, and salt.
  3. Beat eggs and sugar:
    In a separate large bowl, beat the eggs and sugar until pale and slightly thickened. Stir in vanilla (and almond extract, if using).
  4. Combine:
    Gradually add the dry ingredients to the wet mixture. Stir until just combined. Fold in the chopped pistachios.
  5. Shape logs:
    Divide the dough in half. On a lightly floured surface, shape each half into a log about 12 inches (30 cm) long and 2 inches (5 cm) wide. Place logs on the prepared baking sheet, spaced apart.
  6. First bake:
    Bake for 25-30 minutes, until the logs are firm and lightly golden. Remove from oven and let cool for 10 minutes.
  7. Slice:
    Reduce oven temperature to 325°F (160°C). Using a serrated knife, slice the logs diagonally into 1/2-inch (1.3 cm) thick cookies.
  8. Second bake:
    Place the slices cut side down on the baking sheet. Bake for another 10-15 minutes. Flip cookies over and bake an additional 10-15 minutes, until crisp and golden.
  9. Cool:
    Transfer biscotti to a wire rack to cool completely.

Notes

Pistachios: For the best flavor, choose fresh, unsalted pistachios—Bronte pistachios are ideal if you can find them, but any good-quality nut works well.
Chop pistachios coarsely: This adds great texture and lets you really taste the nuts in every bite.
Don’t overmix the dough: Mix just until the ingredients come together. Overmixing can make the biscotti tough.
Shape logs evenly: Try to make your logs uniform in thickness and length to ensure even baking.
Baking time: Biscotti are twice baked to get that signature crunch but keep an eye on them during the second bake to avoid burning.
Cool completely before storing: This keeps biscotti crisp. Store them in an airtight container at room temperature for up to two weeks.
Serve

These crunchy, nutty pistachio biscotti are the perfect companion to a rich espresso, a smooth coffee, or a sweet dessert wine. Whether you dunk, sip, or savor them on their own, every bite is a little moment of Italian bliss.

Storage

Keep your pistachio biscotti fresh and crunchy by storing them in an airtight container at room temperature. They’ll stay delicious for up to two weeks You can freeze them in a sealed bag for up to three months. Just thaw at room temperature before enjoying.