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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.