Total Time
1hr 25mins
Prep 30 mins
Cook 55 mins

In Italy, a cup of espresso or cappuccino just wouldn't be complete without biscotti.

Ingredients Nutrition


  1. Heat oven to 325 degrees.
  2. Position rack in center of oven.
  3. Combine flour, baking powder and salt in a medium bowl and set aside.
  4. Whisk eggs, sugar, butter, oil, vanilla and almond extracts and lemon peel in a large bowl.
  5. Gradually stir in dry ingredients until smooth.
  6. Stir in nuts.
  7. Form dough into a 15x4 ½-inch log or prepared sheet.
  8. Bake 30 minutes until edges are lightly browned and toothpick inserted comes out clean.
  9. Cool for 15 minutes.
  10. Keep oven on.
  11. With serrated knife, cut log on angle into 18 ½” thick slices.
  12. Lay slices flat on cookie sheet and bake until bottom of cookie turn golden about 10-12 minutes.
  13. Turn cookies over and bake 10-12 minutes more.
  14. Cool cookies on wire racks.
  15. Note: if you can't find pistachio, you can substitute almonds.


Most Helpful

This recipe was awesome! I did it just as said and it turned out great. Everyone loved it!

Chef Mama Chicken December 19, 2009

5 stars for taste! I made these as a gift for my DIL, who loves biscotti. I had a challenge forming them and added more flour. They didn't look so great, but tasted wonderful. I added some craisins to make them more Christmasy! Thanks!

Sharon123 December 28, 2008

These biscotti are great! I've made them a few times, replacing the butter with more oil and the zest with a little lemon extract. I prefer making two logs for smaller cookies, rolling them out with more flour to make them easier to handle.

m.c.d. November 09, 2008

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