Honey and pistachio biscotti

Honey and pistachio biscotti combine the sweet richness of honey with crunchy pistachios, making them an ideal snack for coffee dunking. The recipe is straightforward, involving two bakes for a perfectly crisp texture.

05 Dec 2025
Cook time 33 min
Prep time 40 min

Ingredients:

1 cup pistachio nuts
1 cup all-purpose white wheat flour
1 tsp baking powder
1 tsp baking soda
1/3 cup sugar
2 tbsp honey

Honey and pistachio biscotti is a delightful Italian treat that combines the sweetness of honey with the rich, nutty flavor of pistachios. Perfect for dunking in coffee or enjoying on its own, this biscotti recipe is both simple and satisfying.

Instructions:

1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. Prepare the Pistachios:
- Coarsely chop the pistachios if they’re whole. You can also leave some whole pistachios for texture and visual appeal.

3. Mix the Dry Ingredients:
- In a medium bowl, whisk together the all-purpose flour, baking powder, and baking soda until well combined.

4. Combine Sugar and Honey:
- In a large mixing bowl, combine the sugar and honey. If the honey is too thick, you can warm it slightly in the microwave to make it easier to mix.

5. Blend the Dry and Wet Ingredients:
- Gradually add the dry ingredients into the sugar and honey mixture. Mix until well combined.

6. Add the Pistachios:
- Fold the chopped pistachios into the dough, ensuring they are evenly distributed.

7. Form the Biscotti Dough:
- On a lightly floured surface, shape the dough into a log approximately 12 inches long and 2 inches wide. It should be about 1 inch high.

8. First Bake:
- Place the dough log on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until the log is lightly golden and firm to the touch.

9. Cool and Slice:
- Remove the log from the oven and let it cool on the baking sheet for about 10 minutes. Reduce the oven temperature to 300°F (150°C).
- Once cooled slightly, transfer the log to a cutting board. Using a serrated knife, slice the log into ½-inch thick slices. Cut at a slight diagonal for longer biscotti pieces.

10. Second Bake:
- Place the biscotti slices cut-side down back onto the baking sheet. Bake for an additional 15-20 minutes, flipping them halfway through, until the biscotti are dry and crisp.

11. Cool Completely:
- Transfer the baked biscotti to a wire rack to cool completely. They will harden as they cool.

12. Serve and Store:
- Once fully cooled, enjoy your honey and pistachio biscotti with a cup of coffee or tea. Store in an airtight container at room temperature for up to two weeks.

By following these steps, you'll create delicious honey and pistachio biscotti that are perfect for any occasion. Whether enjoyed as a snack with coffee or as a unique dessert, these biscotti are sure to impress.

Honey and pistachio biscotti FAQ:

What is the baking time for Honey and Pistachio Biscotti?

The biscotti requires a first bake of 20-25 minutes at 350°F (175°C), followed by a second bake of 15-20 minutes at 300°F (150°C). Make sure to check for a dry and crisp texture during the second bake.

How do I know when the biscotti are done?

The biscotti are done when they are lightly golden and firm to the touch after the first bake, and dry and crisp after the second bake. Cool completely for them to harden further.

Can I store Honey and Pistachio Biscotti, and if so, how?

Yes, you can store the biscotti in an airtight container at room temperature for up to two weeks. Ensure they are completely cooled before sealing to prevent moisture.

Can I use other nuts instead of pistachios?

Yes, you can substitute pistachios with other nuts such as almonds or walnuts, although this will change the flavor profile slightly. Be sure to chop them similarly for even distribution.

What size baking sheet do I need for this recipe?

A standard baking sheet (approximately 18 x 13 inches) will work perfectly for baking the log of biscotti, ensuring it has enough space to bake evenly.

Tips:

- Toast the pistachio nuts lightly to enhance their flavor before mixing them into the dough.

- Be careful not to overmix the dough; biscotti dough should be firm and slightly dry.

- After the first bake, let the biscotti logs cool slightly before slicing to prevent them from crumbling.

- Use a serrated knife to slice the biscotti for cleaner cuts and less breakage.

- Store the biscotti in an airtight container to keep them crisp and fresh for longer.

Nutrition per serving

8 Servings
Calories 200kcal
Protein 6g
Carbohydrates 27g
Fiber 2.41g
Sugar 12g
Fat 9g

Honey and pistachio biscotti