Pistachio Biscotti

"In Italy, a cup of espresso or cappuccino just wouldn't be complete without biscotti."
photo by Chef Mama Chicken photo by Chef Mama Chicken
photo by Chef Mama Chicken
photo by TamiG28 photo by TamiG28
photo by 5thCourse photo by 5thCourse
Ready In:
1hr 25mins
18 Cookies




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

Questions & Replies

  1. My mom was a master baker and a great cook.she wanted to-do a cook book and she did. She input all here recipes and then print it in to a book with the harms family cook book. I do not remember the site she used. I have lost the copy she had print out. I would love to recover the recipes and print the book again. I do not remember the site she used. Help me recover recipes. I remember she used name crazy mom she show me her recipes for stuffing it had 5 stars she was proud of it. She tell me storyof how it came to be. The woman are in the kitchen cooking and no one has made stuffing for the turkey and the only then left to put in it was mushrooms and onions so she made it and it was great. she fools with it till she passed on 2011.it would mean slot to me to recover the book. Can someone give me a hand.please and thank you.
  2. I have a question about the drizzle I see on top of some of your cookies.....recipe for that anywhere? I’m making these for my man today. Thank you!


  1. Awesome recipe. Made it vegan with egg replacer and coconut shortening. Squeezed a touch of fresh lemon over biscotti after final bake.
    • Review photo by TamiG28
  2. This recipe was awesome! I did it just as said and it turned out great. Everyone loved it!
  3. 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!
  4. 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.
  5. This is beyond excellent. I didn't have a "log"pan so I tried a loaf pan...big mistake. I took it out, then kind of re-shaped it and cooked it again on a cookie sheet. Baking times were a lot longer and I think might be longer than recipe states anyway. However, finished product was so worth it. I used raw pistachios, unsalted and unroasted. Seriously a 5 star recipe.


  1. To shape this sticky dough, wet hands in cold water, first. You won't need to add more flour.


<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
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