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.
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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.
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
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
- In a small bowl, mix flour, sugar, and baking powder.
- In a large bowl, add eggs, orange zest, candied peel, and orange juice.
- Whisk to mix.
- Add the dry ingredients to the wet ingredients and mix with a spoon til incorporated.
- Add nuts.
- Stir to incorporate.
- On a floured cutting board, knead the dough for a minute, using a little extra flour if sticky, then cut the dough n half.
- Place the dough on a silicone mat or parchment paper lined cookie sheet, forming each 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 the baked pistachio biscotti on a cutting board and cut into ½" wide slices with a serrated knife.
- Lay flat on a cookie sheet and bake another 10-15 minutes, turning over halfway through.
- Remove to a wire rack to cool completely.
- 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).
- Dip an end of a cooled biscotti in the melted chocolate.
- Immediately dip the warm chocolate end 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.
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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Orange Pistachio Biscotti
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
Nutrition
This post has been updated with new photos and more useful information. It was first published on December 15, 2015.