Pistachio & Orange Biscotti

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Published July 8, 2026  ·  ⭐ 4.5 (12 reviews)

Prep	Cook	Total	Yield
20 min	45 min	1 hr 15 min	24 biscotti

Difficulty: Easy

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Ingredients

• 280 g plain flour
• 150 g caster sugar
• 1.5 tsp baking powder
• 0.25 tsp fine sea salt
• 3 large eggs
• 1 tsp vanilla extract
• Zest of 2 large oranges
• 1 tbsp fresh orange juice
• 150 g shelled pistachios (unsalted)
• 50 g dried cranberries (optional)

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Steps Overview

1. Whisk dry ingredients together
2. Mix in eggs, orange zest, and pistachios
3. Shape into logs and first bake
4. Slice on the diagonal and second bake
5. Cool completely until snappy and crisp

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Step-by-Step

1. Mix the dry ingredients

Preheat the oven to 170 C (fan 150 C). Line a large baking sheet with parchment. Whisk together the flour, sugar, baking powder, and salt in a large bowl.

2. Add wet ingredients

In a small bowl, whisk together the eggs, vanilla, orange zest, and orange juice. Pour into the dry ingredients and stir with a wooden spoon until a sticky dough forms. Fold in the pistachios and cranberries (if using).

3. Shape and first bake

Divide the dough in half. With lightly floured hands, shape each half into a flat log about 25 cm long and 8 cm wide directly on the baking sheet. Leave space between them as they spread. Bake for 25 minutes until firm and lightly golden. Remove and let cool for 10 minutes. Reduce oven to 150 C (fan 130 C).

4. Slice and second bake

Using a serrated knife, cut each log diagonally into 1.5 cm slices. Lay the slices cut-side down on the baking sheet. Bake for 10 minutes, flip each biscotti, and bake another 10 minutes until dry and golden on both sides.

5. Cool completely

Transfer to a wire rack and cool completely. They will crisp up as they cool. Store in an airtight tin for up to 2 weeks.

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Notes

• Use a serrated knife and a gentle sawing motion to slice the logs. If they crumble, let them cool a few more minutes before cutting.
• For a chocolate drizzle, dip the cooled biscotti halfway into melted dark chocolate and set on parchment to harden.
• Swap pistachios for almonds or hazelnuts if you prefer. The orange zest is non-negotiable though.
• These are meant to be hard and crunchy. They soften beautifully when dunked in coffee or espresso.