Pistachio Biscotti

Pistachio Biscotti



The other day I paid nearly $4 for a small, almond biscotti to dunk into my drip coffee. Sure, it was good—but pricey!



Pistachio Biscotti



My cheapness motivated me to get my lazy butt into the kitchen to bake up my own batch. Not to mention, at a fraction of the cost of what I spent for just one cookie!

My sis suggested I use Alice Waters’ version as it stays the most true to traditional biscotti since there is no butter in it. I did, however, make a few tweaks to it—opting for pistachios instead of almonds and dusting the tops with raw sugar. And, of course, dipping half of the batch in chocolate. YUM.



Pistachio Biscotti



This base recipe also has so much potential for other delish flavoring such as orange zest, dried cranberries and other fruits….so many options! And with the holidays quickly approaching, a tin full of these biscotti would make a wonderful gift.

No more overpriced biscotti for this gal!


Pistachio Biscotti

1½ Cups Roasted Pistachios, toasted, unsalted, and roughly chopped
2¼ Cups All Purpose Flour
1 Teaspoon Baking Powder
1 Cup Granulated Sugar
1½ Tablespoons Raw Sugar
3 Eggs, at room temperature
1 Teaspoon Lemon Zest
6 Ounces Bittersweet Chocolate, chopped (optional)

Preheat oven to 350 degrees F.

In a bowl, sift together flour and baking powder.  In a mixer, beat together eggs and granulated sugar until the mixture forms a ribbon. Gently stir in the dry ingredients until just incorporated and then fold in pistachios and lemon zest.

On a parchment-lined baking sheet, form the dough into two 3-inch wide loaves.  The dough will be quite sticky. Wet your hands with water and smooth the loaves. Sprinkle the tops with the raw sugar. Bake for 25 minutes and remove from the oven.  Lower the oven temperature to 300 degrees F and let the loaves cool on racks for 10 minutes. Using a serrated knife, cut ½ inch thick cookies on a diagonal. Place the cookies back on the sheet and continue baking on each side for 10-12 minutes until golden brown. Remove from the oven and cool.

Once the cookies have cooled, melt the chocolate in a double boiler. Dip one side of the biscotti into the chocolate and allow to cool on the baking racks.

Adapted from Alice Waters’: The Art of Simple Food


7 thoughts on “Pistachio Biscotti

  1. It has been awhile since I have used pistachios in any baking and this post does inspire. Biscotti are my favorite “dunking” cookie, so they are something I cannot resist. Your picture is very tempting-wish I had one to taste. Yum!

  2. i overcooked my almond biscottis the other night! this will give me an excuse for a “do over”! yours look so good!! btw, do you mean sprinkle the tops with the raw sugar?

  3. This recipe looks delicious! Do you mean that once sliced, the cookies are baked for an additional 20-24 minutes, with 10-12 minutes aside and flipping them once. I’m eager to bake these tonight and would love a clarification! Thanks

  4. There is nothing about this that I DON’T like. Your’e photos are amazing and can’t go wrong looking to Alice Waters for a little assistance 🙂 Miss you, I am coming over for these biscotti and tea later, ok??

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