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+ servings

Pistachio Biscotti

Chopped pistachios are baked into these Italian cookies that are perfect for dunking into your coffee or espresso.
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 25 mins
Servings: 18 cookies


  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup sugar
  • 1/4 cup butter unsalted, melted
  • 1/4 cup canola or vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup shelled pistachios chopped
  • egg wash (1 egg whisked with 1 teaspoon water)


  • Preheat oven to 325 degrees. Prepare baking sheet by lining with a silicone baking mat. You can use parchment paper instead, but the mat holds in place much better when we form the biscotti log.
  • Place flour, baking powder, and salt in a medium bowl and whisk together to combined. Set aside.
  • In a large bowl, whisk eggs, sugar, melted butter, oil, and extracts just until combined. Add in half of the flour mixture and stir together with wooden spoon. Add remaining half of flour mixture and mix until just combined. Add nuts and stir into dough. Don't overmix.
  • Dump dough onto prepared baking sheet. Form dough into an even log that is 15 inches long and 4.5 inches wide. Make sure to flatten out the top. Brush all sides with egg wash.
  • Bake for 30 minutes or until edges start to brown and toothpick comes out clean when inserted. Remove from oven but keep oven on. Let the log cool for 15 minutes.
  • Slice biscotti into 18 even slices. Turn slices onto their sides so that the interior is facing up. Bake for 10-12 minutes and then flip and bake for another 10-12 minutes on the other side.
  • Remove from oven and let biscotti cool completely. They'll firm up as they cool. Serve at room temperature with your favorite hot beverage.


Recipe adapted from Genius Kitchen