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Italian pistachio biscotti are those treats that sort of nudge you to take a breath and savor the moment. They’re crisp, with just the right hint of nuttiness. Each bite? Oh man, it gives you that delightful crunch that biscotti are famous for, all wrapped up in the rich flavor of pistachios.Honestly, they’re just perfect for dipping into a bold espresso or maybe even enjoying with a glass of dessert wine. And let’s not forget, you can totally savor them on their own too. Whether you’re taking a quiet break in the afternoon or indulging in a cozy after-dinner ritual, these classic Italian cookies really bring a little bit of tradition and comfort into your day. It’s those small touches that make all the difference, don’t you think?
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: Italian
Calories: 115
Ingredients Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 3 large eggs (room temperature)
  • 1 cup granulated sugar
  • 1¼ cups shelled pistachios, lightly toasted and coarsely chopped
  • ½ cup unsalted butter, melted and cooled
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • 1½ tsp baking powder
  • powdered sugar (dusting) optional
  • ½ tsp almond extract (optional)
  • Zest of 1 lemon or orange (optional but recommended)

Instructions
 

  1. Prepare the Dough
    Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
    In a large bowl, whisk together flour, sugar, baking powder, and salt.
    In a separate bowl, whisk eggs, melted butter, vanilla extract, and citrus zest until smooth. Add wet ingredients to dry ingredients and mix until just combined. Fold in pistachios.
  2. Shape and First Bake
    Divide dough in half. Shape each portion into a log about 12 inches long and 2½ inches wide. Place logs on prepared baking sheet, spaced apart.
    Bake for 22–25 minutes, until lightly golden and firm to the touch.
    Remove from oven and let cool for 15 minutes.
  3. Slice and Second Bake
    Reduce oven temperature to 325°F (165°C).
    Using a serrated knife, slice logs diagonally into ¾-inch slices. Arrange slices cut side down on the baking sheet.
    Bake for 8–10 minutes, flip cookies, then bake another 8–10 minutes until crisp and dry.
  4. Cool
    Transfer biscotti to a wire rack and cool completely. They will continue to crisp as they cool.

Notes

Use raw, unsalted pistachios for the most authentic flavor. Lightly toast them first to deepen the nuttiness but allow them to cool completely before adding to the dough.
Do not overmix the dough. Biscotti dough should be slightly sticky but firm. Overmixing can make the cookies dense instead of crisp.
Let the logs cool before slicing. Waiting at least 15 minutes after the first bake prevents crumbling and gives cleaner slices.
Use a serrated knife and slice with a gentle sawing motion. Pressing straight down can crack the biscotti.
Adjust crispness to taste.  For extra-crunchy biscotti, bake an additional 2–3 minutes per side during the second bake. For slightly softer centers, reduce the second bake time.
Space slices apart during the second bake so hot air can circulate and dry the biscotti evenly.
Citrus zest is traditional but optional. Lemon zest keeps the flavor light, while orange zest pairs especially well with pistachios.
Olive oil vs butter:
Olive oil creates a more traditional Italian texture and slightly firmer crunch.
Butter adds richness and a milder flavor.

Nutrition Facts (Approximate Per Cookie)

Calories & Macros Fats & Cholesterol Carbs & Minerals
Calories: 115 kcal Total Fat: 5 g Carbohydrates: 15 g
Protein: 3 g Saturated Fat: 2 g Sugar: 6 g
Fiber: 1 g Cholesterol: 25 mg Sodium: 45 mg