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    Home » Recipes » Cookies » Orange Pistachio Biscotti

    Published: Dec 12, 2022 by Linda Warren

    Orange Pistachio Biscotti

    Jump to Recipe Print Recipe

    Irresistibly zesty with salty and nutty pistachios, this orange pistachio biscotti is topped with chocolate and the perfect thing to dip into your morning coffee.

    Easy to make & even easier to eat, this delicious pistachio biscotti is flavored with orange zest, filled with crunchy pistachios, and dipped in chocolate! Great for a breakfast treat, afternoon snack, or holiday cookie tins.

    Orange pistachio biscotti with gold napkin.

    Table of Contents

    • Nutty Biscotti and Cookies
    • Why This Is The Best Orange Pistachio Biscotti Recipe
    • Ingredients
    • How to Make Chocolate Dipped Pistachio Orange Biscotti
    • Recipe Variations
    • Recipe Tips
    • Make Ahead
    • How to Store Biscotti
    • More Recipes for Nutty Cookies and Bars

    Nutty Biscotti and Cookies

    Even though they are usually eaten for breakfast with coffee, you can eat pistachio biscotti whenever the craving hits you. This orange biscotti is packed with lots of earthy pistachios and then dipped in velvety chocolate.

    Add some chocolate dipped biscotti to a basket of homemade treats for Christmas or just because, along with some delicious Almond Cloud Cookies, Brazil Nut Cookies, and Hazelnut Espresso Cookies.

    Dunking biscotti in coffee.

    Why This Is The Best Orange Pistachio Biscotti Recipe

    The best thing about this recipe for pistachio biscotti is the dark chocolate on one side. The salty pistachios enhance the bitterness of the chocolate, giving it a well-rounded flavor.

    I think one of the parts I like best about the biscotti is that extra special dip into dark chocolate. Of course, it doesn't hurt that I get extra pistachios that way too! 🙂

    These cookies are oh so good and make a very nice homemade gift for the holidays. I like to add mine to a basket with a cute coffee mug and a nice coffee for that special neighbor that is always available for a morning coffee break.

    Ingredients

    Ingredients for orange biscotti.

    For the biscotti:

    • All-purpose Flour
    • Sugar
    • Baking Powder
    • Eggs
    • Orange Zest
    • Orange Juice
    • Candied Orange Peel
    • Shelled Pistachios
    • Dark Chocolate chips or high quality chocolate bar

    If you can't find candied orange peel you can either leave it out or substitute it with sugared orange candy slices. They are usually available in a grocery store's candy section.

    How to Make Chocolate Dipped Pistachio Orange Biscotti

    Steps to make biscotti dough.
    1. In a small bowl, mix flour, sugar, and baking powder.
    2. In a large bowl, add eggs, orange zest, candied peel, and orange juice.
    3. Whisk to mix.
    4. Add the dry ingredients to the wet ingredients and mix with a spoon til incorporated.
    5. Add nuts.
    6. Stir to incorporate.
    Steps 7-12 to bake biscotti.
    1. On a floured cutting board, knead the dough for a minute, using a little extra flour if sticky, then cut the dough n half.
    2. Place the dough on a silicone mat or parchment paper lined cookie sheet, forming each into a log that is about 2" wide.
    3. Bake 20-25 minutes or until firm to touch and lightly browned. Let cool 10 minutes.
    4. Place the baked pistachio biscotti on a cutting board and cut into ½" wide slices with a serrated knife.
    5. Lay flat on a cookie sheet and bake another 10-15 minutes, turning over halfway through.
    6. Remove to a wire rack to cool completely.
    Steps to finish biscotti with chocolate and nuts.
    1. Once cool, melt the chocolate for dipping. Place the chips in a microwave-safe bowl or measuring cup and cook on high in 30-second increments, stirring in between, until melted and smooth. Do not overcook as chocolate will seize easily (in other words, become hard).
    2. Dip an end of a cooled biscotti in the melted chocolate.
    3. Immediately dip the warm chocolate end into chopped pistachios.
    4. Place back on the baking sheet and allow the chocolate to set. They can also be placed in the refrigerator for the chocolate to set faster.
    Biscotti on platter in front of greenery.

    These crisp and nutty orange pistachio biscotti are the perfect treat for a lazy morning's breakfast or that late afternoon coffee break. Sit back, relax and enjoy!

    Recipe Variations

    Here are some ideas:

    • Lemon Pistachio Biscotti - substitute orange with lemon.
    • Other Nuts - substitute pistachios with other nuts. Almond, hazelnut, pecan, and walnut are great choices.
    • White Chocolate Pistachio Biscotti - Dip the biscotti in white chocolate instead of dark chocolate.

    Recipe Tips

    • Have all ingredients at room temperature before making the biscotti.
    • After the first bake, allow the biscotti logs to cool for about 10 minutes before slicing.
    • Use a serrated knife to cut the baked dough log into the biscotti slices.
    • Slice at an angle for longer biscotti.
    • Cool the biscotti completely before dipping and storing. This keeps the biscotti crisp and crunchy.

    Make Ahead

    You can make the biscotti dough ahead and keep it in the refrigerator or freeze it. Prepare the dough to the point of making the logs. Wrap the logs tightly with plastic wrap. If freezing, wrap again with aluminum foil.

    Refrigerate the dough for up to 7 days. Freeze the dough for up to 2 months.

    Thaw frozen biscotti dough in the refrigerator overnight.

    How to Store Biscotti

    Store biscotti in an airtight container or heavy ziptop bag on the counter. Homemade biscotti will last up to 2 weeks.

    Freeze biscotti in a freezer-safe container or plastic freezer bag for up to 3 months. Thaw on the counter or in the fridge.

    More Recipes for Nutty Cookies and Bars

    • Almond Shortbread Cookies with Chocolate Filling
    • Cranberry White Chocolate Macadamia Nut Cookies
    • Pecan Pie Bars with Shortbread Crust
    • Pistachio Cherry Meltaway Cookies
    • Pistachio Shortbread Cookies

    Find lots of easy recipes for cookies here on 2CM!

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    Plateful of biscotti with coffee.

    Orange Pistachio Biscotti

    A delicious orange pistachio biscotti, flavored with orange, filled with plenty of pistachios then dipped into dark chocolate! Easy to make & easier to eat! Great for breakfast, afternoon snack or seasonal cookie tins.
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    Course: Dessert
    Cuisine: American
    Prep Time: 25 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 1 hour hour
    Servings: 24 biscotti
    Calories: 152kcal
    Author: Linda Warren

    Ingredients

    Biscotti

    • 1 cup + 2 Tablespoons all-purpose flour
    • ½ cup sugar
    • 1 teaspoon baking powder
    • 2 eggs
    • 2 Tablespoons orange zest, about 1 large orange
    • 1 Tablespoon + 1 teaspoon candied orange peel, chopped fine
    • 2 Tablespoons orange juice
    • 6 oz shelled pistachios

    For dipping:

    • 8 oz dark chocolate chips or bar, roughly chopped
    • ½ cup shelled pistachios, chopped small

    Instructions

    • Preheat oven to 350 degrees. Lightly spray a large cookie sheet with nonstick spray.
    • In a small bowl, mix flour, sugar and baking powder.
    • In a large bowl, whisk eggs, orange zest, candied peel and orange juice together.
    • Add the dry ingredients and mix with spoon til incorporated.
    • Add nuts and stir.
    • Lightly flour a wooden cutting board and place dough on board. Coat hands with flour and lightly knead for a minute. If dough is too wet, add another teaspoon or two of flour.
    • Divide dough in half and place on prepared cookie sheet, forming into a log that is about 2" wide.
    • Bake 20-25 minutes or until firm to touch and lightly browned. Let cool 10 minutes.
    • Place on cutting board and, with a serrated knife, cut into ½" wide slices.
    • Lay flat on cookie sheet and bake another 10-15 minutes, turning over halfway through.
    • Remove to wire rack to cool completely.
    • Once cool, prepare chocolate for dipping.
    • In a microwave safe dish, place roughly chopped chocolate and heat in microwave in 30 second increments, stirring inbetween, until all chocolate is melted. Do not over cook as chocolate will seize easily (in other words, become hard).
    • Dip one end of cooled biscotti in the melted chocolate then dip into chopped pistachios.
    • Place back on the baking sheet and allow the chocolate to set. They can also be placed in the refrigerator for the chocolate to set faster.
    • Store in airtight container.

    Notes

    HOW TO STORE/FREEZE
    Store biscotti in an airtight container or heavy ziptop bag on the counter. Homemade biscotti will last up to 2 weeks.
    Freeze biscotti in a freezer-safe container or plastic freezer bag for up to 3 months. Thaw on the counter or in the fridge.

    Nutrition

    Calories: 152kcal | Carbohydrates: 18g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 17mg | Potassium: 191mg | Fiber: 2g | Sugar: 9g | Vitamin A: 66IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg

    This post has been updated with new photos and more useful information. It was first published on December 15, 2015.

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    Hey, I’m Linda, the recipe creator, photographer and cocktail lover at 2 Cookin Mamas. Here you’ll find easy recipes that are not only delicious but can get you out of the kitchen ASAP. Come and join me and let me take you on a tasty trip through your kitchen. Thanks for stopping by! Learn more about me

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