Pistachio Biscotti

  • Yield: 16 servings
  • Total Time: 1hr 20min
Pistachio Biscotti


Pistachio Biscotti. Recipe by Jean-Yves Charon.


  • 2 ¼ cups All-purpose flour
  • 1 cup Granulated sugar
  • 1 1/8 tsp Baking powder
  • 7/8 tsp Baking soda
  • 7/8 tsp salt
  • 2 large Eggs
  • 4 Tbsp + 1 tsp Olive oil
  • 1 Tbsp+ 2 tsp Lemon zest
  • 1 Tbsp+ 2 tsp Vanilla extract
  • 1 ¼ cup Whole pistachios, Shelled


  1. Preheat oven to 350° F.
  2. With an electric mixer, mix together the sugar and the lemon zest at medium speed for 1 minute. Add the all-purpose flour, baking powder, baking soda, and salt. Mix at low speed for 1 minute. Add the eggs, olive oil and vanilla extract. Mix at low speed for 5 to 7 minute until smooth. Add the whole pistachios and mix at low speed until evenly distributed. Put the dough on a lightly floured surface and cut into four pieces. Roll each half into a log, each 12 inches long by 1-inch high. Place the logs on an ungreased cookie sheet and bake for 20 minutes at 350°F. Let the logs cool for 15 minutes and then place on a cutting board. Slice each log into ½ inch thick pieces. Put the biscotti back on the cookie sheet and bake 20 minutes at 300°F. Let cool down for 15 to 20 minutes before serving.

nutrition facts

Based on 1 servings

Per serving:

  • Calories210
  • Total Fat9g
  • Saturated Fat1.5g
  • Cholesterol25mg
  • Total Carbohydrates29g
  • Dietary Fiber2g
  • Total Sugars14g
  • Protein5g
  • Calcium18mg
  • Iron1mg
  • Potassium127mg


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