Foolproof, easy biscotti recipe. Perfectly dense, crunchy biscotti flavored with pistachios and a hint of cardamom. This recipe makes 24 pieces, and they will keep well for a while! Be sure to read through for important tips and watch the video below!

Biscotti with pistachios


You may think of them as hip, individually wrapped cookies, found normally at local coffee shop.

You are not wrong. But let's try this...

Biscotti: centuries-old Italian cookies which derive their name from the Latin "biscoctus," meaning "twice cooked or twice baked." The dough is first formed into logs, baked, cooled, and baked again.

What qualifies for the best biscotti?

Let's just agree that the best biscotti out there meet three criteria:

  • Dense
  • Perfectly crunchy, but never too hard to bite on
  • Flavorful

My mom makes a mean Italian anise biscotti, and she also makes an equally tasty version flavored with orange zest. And I must confess, she kinda ruined my enjoyment of all the neatly packaged stuff at the coffee shop.

So, I've set out to make my own version of mom's perfectly crunchy biscotti, except with a different flavor combo: pistachios and a hint of fragrant cardamom. (You can also add some dried fruit like dried cranberries if you want to add a festive touch). Enjoy biscotti with a drink like Carajillo (spiked coffee), Arabic mint tea or this thick, and totally indulgent Italian Hot Chocolate.

Is biscotti better with oil or butter?

Should biscotti have butter? Some purists will tell you that they should only be made with oil. But, step aside from tradition for a second and you might find it helpful to use a little bit of butter, which may be the difference between perfectly crunchy biscotti and ones that may be too hard to bite on.

Italian biscotti served with a side of coffee and milk

How do you make biscotti from scratch?

The process is pretty straight forward. Make a batter, chill it, then bake it twice in two different forms. Here is how:

  • Make the batter
    Here you'll mix the dry ingredients of all-purpose flour and baking powder using a whisk. Then, with the help of a hand mixer, you'll mix the butter and sugar in a large bowl until nice and fluffy. Add in one egg at a time, beating on a lower speed until combined.
    You guessed it, add the dry ingredients to the large bowl with the wet ingredients.
    Fold in the pistachios, cardamom, and vanilla extract.
  • Chill the batter
    Because the dough can be sticky and hard to form, it's important to chill the batter for a good 30 minutes before baking the first time.
    Prepare a baking sheet and line it with parchment paper then dust it with a little flour. Transfer the batter to the baking sheet and chill in the fridge.
  • Form the batter into a log
    It helps to dust your hands with a bit of flour. Begin to form the chilled dough into a 12-inch long log. It does not need to be perfect, the dough will spread a bit when it bakes.
  • Bake
    The first round, you will bake the log of batter for about 25 minutes at 350 degrees F. The dough will still be soft when you take it out.
  • Slice the once baked log
    Let it cool for 10 to 20 minutes, then using a serrated knife slice up the log into ½-inch slices
  • Bake a second time
    Now, reduce the oven heat to 275 degrees F. Arrange the slices flat on your large baking sheet lined with parchment paper. Bake for 30 to 35 minutes, making sure to turn the biscotti over part-way through so that both sides crisp up.
  • Cool completely
    It helps to arrange the baked biscotti on a wire rack to allow them to crisp completely

How do you cut biscotti without crumbling?

Two things help with this:

First, when you begin to cut the dough after the first bake, it is important that you allow the dough to cool for 10 to 20 minutes (set a timer for this). If you leave it too long, the dough will be too hard to cut into. But if you begin to slice while the dough is quite hot, they will crumble.

And, always use a serrated knife and cut the biscotti cookies in a sawing motion. This will help reduce crumbling.

Biscotti on a tray

How thick should they be?

Ideally, you should cut the biscotti to be about ½ inch in thickness. But you can go slightly thicker if you like.

How long will homemade biscotti last?

Since this recipe makes 24 pieces, it's the perfect batch to make for when you have company or to simply store for later use. As with other Italian classics like Potato Gnocchi, it's a great way to get ahead yet still impress at a party.

If stored properly, homemade biscotti will last anywhere for 10 days to 2 weeks. And if you're really after the best way to store them so that the biscotti will remain crunchy, here are a few tips:

  • First, be sure the biscotti are completely cooled before storing (use a wire rack to cool them so that the cookies will crisp well on both sides)
  • Store biscotti in a loosely covered glass jar or tin (metal) container (what the container is made of makes a difference)
  • Line the jar or container with paper towel, this is optional but it does help

Like chewy pieces of Turkish delight, or decadent chocolate covered dates, biscotti makes a perfect addition to holiday dessert trays.

How do I keep them crunchy?

Let's say that after you followed instructions for storage your biscotti still lost a bit of their crunch, there is a way to help that!

Stick them in the oven for a few minutes at a lower temperature.

Heat the oven to 300 degrees F. Stand up the biscotti on your baking sheet so the cut sides are fully exposed to the hot air. The hot air circulating on both sides of the biscotti will help dry them as they bake again briefly.

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4.83 from 79 votes

Easy Biscotti Recipe

The Mediterranean Dish
Biscotti with pistachios
Foolproof, easy biscotti recipe with pistachios and cardamom. Just as they should be, these are perfectly dense, crunchy Italian biscotti!
Prep – 15 minutes
Cook – 1 hour
Serves – 24 biscotti cookies


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 4 tablespoon unsalted butter softened
  • ¾ cup sugar
  • 2 eggs
  • ¾ cup salted shelled, chopped pistachios
  • ¾ teaspoon ground green cardamom
  • 1 teaspoon vanilla extract


  • Prepare a baking sheet lined with parchment paper
  • In a small bowl whisk flour and baking powder.
  • Place the butter and sugar in a large mixing bowl. Using a hand mixer like this one, beat the butter and sugar at medium-high speed until light and fluffy. Reduce the speed to low and add one egg at a time, beating gently until combined.
  • Add the pistachios, cardamom, and vanilla extract. Mix with a spoon until combined.
  • Stir in the flour mixture until just combined.
  • Dust the lined baking sheet with flour. Spoon the dough on top. Refrigerate for 30 minutes.
  • Heat your oven to 350 degrees F, adjusting a rack in the middle.
  • Take the dough out of the fridge. Using floured hands, form a log that's about 12 inches long (it doesn't need to be perfect. The dough will spread during baking).
  • Bake for 25 minutes, or until the dough is slightly golden, rotating the baking sheet halfway through.
  • At this point, the dough should still be quite soft. Remove from the oven and let cool for 10 to 20 minutes. Take a serrated knife and cut the log into ½-inch slices. Arrange the biscotti slices flat in one layer on the baking sheet, keep them about ½ inch apart.
  • Reduce the oven heat to 275 degrees F. Bake for another 30-35 minutes, turning the biscotti cookies over halfway through until crisp. Remove from the heat and transfer to a wire rack to cool.
  • Once cooled completely, you can store the biscotti in a loosley covered glass jar or container.



  • Pro-Tip: the addition of a small amount of butter, although not traditional, produces a richer, more cookie-like texture.
  • Pro-Tip: Don't skip refrigerating the biscotti dough for 30 minutes before baking the first time. This helps a lot as the dough can be sticky and hard to form
  • Pro-Tips for Storing: Be sure biscotti are completely cooled before storing. Store in loosely covered glass jar or tin container (what the container is made of makes a difference). This is optional, but it does help, line bottom of jar or container with paper towel
  • Pro-Tip: If you don't like cardamom, you can use a pinch of nutmeg or cinnamon. You can also replace the pistachios with blanched almonds.


Calories: 136kcalCarbohydrates: 14.3gProtein: 1.6gSaturated Fat: 5gCholesterol: 34mgSodium: 76.7mgPotassium: 17.9mgFiber: 0.3gVitamin A: 256.2IUCalcium: 17.1mgIron: 0.6mg
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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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  1. 5 stars
    I love biscotti but I've never been confident enough to make it at home on my own - but your recipe has inspired me to try!! These look so delicious - I'm going to make them this weekend!

  2. 5 stars
    I love making big batches of biscotti for gifts, so this is perfect for this time of year. Pistachio and cardamom are such a delicious combination!

  3. 5 stars
    I have only made biscotti once in my life, and it was SO GOOD. But for some reason, I have never made it since. That needs to change! Definitely going to give this a go. Thank you so much for the recipe 🙂

  4. Have you a riecipe for Greek Brandy cake? We had a family friend from Greece who gave us a recipe for Greek Brandy Cake. It had sour cream in it and Brandy, of course. Made it in a large sheet pan and when warm, but not too hot. Poured a glaze of sugar melted in water over the cake, after pricking the cake with a toothpick so that the “glaze” make the crake very moist. Then , when cool, cut into small rectangular pieces. Everyone. Loved this cake! I have the recipe on a disc stored with other ethnic, Christmas recipes, but the disc is in storage. I am 79 and don’t have the energy to find it among my many other items in storage. My Mother, who made this cake, is long deceased. So that source is long gone.
    You have such a wonderful collection of recipes on this special post ! I really would like to bake again, but don’t have the energy and with this pandemic, we are in lock down in California, so no visiting with friends to share baked Christmas specialties. Thank you forgiving us so many great recipes...
    Merry Christmas to you and your family, Jeanette

    1. Hello, Jeanette! Unfortunately, I don't have a recipe for that cake at the moment, but thanks you so much for the idea! Merry Christmas to you and yours, as well!!!

  5. 5 stars
    Turned out great! Looking forward to trying it again with a variation like you recommended. I will probably try next with nutmeg! Thanks Suzy!

  6. 5 stars
    Awesome recipe! I followed exact measurements except for the cardamom. I used only 1/4 tsp of freshly ground cardamom pods. Thank you! This recipe is for keeps. 🙂

  7. These turned out amazing! Thank you. If I wanted to make chocolate hazelnut - do you think I can swap a small amount of the flour for coco and replace pistachios with hazelnuts?

    1. I haven't tried that in the past, but if you're a great baker (which you sound like you are) this may very well work and taste great!

  8. Hi I have ground cardamom, is this the same as green ground cardamom? I am going to bake these for the holidays!

    1. Hi Jen, if you hit the "jump to video" button, it will take you to the bottom of the page where the video is embedded (right above the actual recipe card.) If you don't see it, it could be your browser settings as some browsers do not allow pop ups...and for some reason, that also affects videos.

  9. Hello:
    Congratulation on your website.It's very interesting and educational.
    A question about the traditional biscotti,without oil or butter.Will you be so kind to publish a basic recipe of the
    original/traditional recipe?I understand that it was brought to america first by Cristobal Colon because they,the
    bisquits would last for ever.Many thanks in advance for your kind reply,Dante.

  10. 5 stars
    Hi Suzy,

    Lovely recipe and pictures, can’t wait to try to make them. I was wondering if it’s possible to use brown sugar instead of white and would it be the same measurement? Thank you.

    1. Hey Irina, thanks so much for the kind note. I've not tried brown sugar in this recipe, so I can not advice you with confidence