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    Almond Pistachio Biscotti Cookies

    Published: Feb 1, 2020 · Modified: Mar 29, 2024 · by Renana · I may get commission for purchases made through links in this post at no extra cost to you.

    Jump to Recipe Print Recipe
    Home » Recipes » Cookies » Almond Pistachio Biscotti Cookies

    Indulge your taste buds in the irresistible blend of crunchy almonds and rich pistachios with my delightful Almond Pistachio Biscotti Cookies. This simple yet exquisite recipe promises to elevate your coffee or tea time experience with each satisfying bite.

    Biscotti cookies on a pan

    Homemade biscotti for Tu BiSh

    Originally I baked these biscotti cookies to celebrate Tu BiShvat. This recipe is another easy parve recipe to serve as your holiday dessert or even just a yummy dessert to enjoy any time of the year.

    During this time of the year, the almond trees are blooming in Israel and they look so beautiful. For this recipe, I chose to use almonds and pistachios as these are also very classic flavors in biscotti cookies.

    What is biscotti

    Biscotti cookies, if you haven’t heard of them by now, are a hard and dry, crunchy cookies that originated in Italy. Sometimes they’re also referred to as cantucci. These cookies are always baked twice - once as a loaf which are then sliced into cookies and baked again.

    The biscotti cookies are meant to be dipped in a drink. Tea, coffee or wine are the top choices. Personally, I like to dip my biscotti in coffee.

    How to make biscotti

    The recipe only requires a few basic ingredients and is very easy to make, even with the double baking process. The only liquid needed in the recipe is eggs. The eggs are mixed with flour, baking powder, sugar and nuts. And that's it, nothing else is added.

    The dough is sticky and that's okay because this is how it needs to be. You only need to shape it to 2 logs and bake for the first time. The reason I made 2 logs instead of 1 is because the middle of the log can be still raw while the edges can be burned.

    If you want other flavors in your biscotti, then you can change the almond and pistachios to other nuts, chocolate chips or dried fruits. Just keep the measurements the same and don’t add more than 1 & ½ cups of your chosen flavor.

    Then you simply slice the logs to cookies. Try to slice them into thin and even slices because the cookies are hard and it is easier to bite into them if they are thinner.

    raw logs before baking

    Tips

    Fresh Ingredients

    Ensure your almonds and pistachios are fresh for maximum flavor. Consider toasting them lightly before incorporating them into the dough to enhance their nutty essence.

    Precise Measurements

    Accurate measurements are crucial for the perfect texture and taste. Use measuring cups and spoons for both the flour and sugar to maintain the balance of the ingredients.

    Quality Flour

    Opt for high-quality all-purpose flour to achieve a light and tender biscotti. Sifting the flour before mixing can help prevent any lumps.

    Room Temperature Eggs

    Allow your eggs to come to room temperature before using them. Room temperature eggs blend more evenly into the dough, resulting in a smoother texture.

    Uniform Logs

    When forming the logs, aim for uniformity in both size and shape. This ensures even baking, and your biscotti will have a consistent texture.

    Baking Pan Preparation

    Line your baking pan with parchment paper to prevent the biscotti from sticking. This also makes for easier cleanup.

    Cooling Time

    Follow the specified cooling times in the recipe. Cooling the logs before slicing helps them firm up, making it easier to cut into individual cookies without crumbling.

    Sharp Knife

    Use a sharp knife to slice the logs. This helps create clean cuts, preventing the biscotti from breaking or crumbling during the slicing process.

    Second Bake Considerations

    The second bake is crucial for achieving the classic crispiness of biscotti. Be mindful of the bake time to achieve the desired level of crunchiness without overbaking.

    Storage

    Once baked and cooled, store your almond pistachio biscotti cookies in an airtight container to maintain freshness. They can last for several weeks, making them a perfect make-ahead treat.

    baked logs before slicing to cookies

    FAQS

    Can I substitute the all-purpose flour with a different type of flour?

    While all-purpose flour is recommended for the best texture, you can experiment with substitutes like almond flour or a gluten-free flour blend. Keep in mind that it might alter the texture and taste of the biscotti.

    Can I make these biscotti ahead of time?

    Absolutely! Biscotti are known for their extended shelf life. Once baked and cooled, store them in an airtight container, and they should stay fresh for several weeks.

    How can I prevent the biscotti from being too hard?

    Ensure you follow the specified bake times and avoid overbaking during both the initial bake and the second bake. Additionally, adjusting the thickness of the logs can impact the final texture; thinner logs tend to result in a slightly softer biscotti.

    Can I add other flavors to the biscotti?

    Certainly! Biscotti are versatile, and you can customize the recipe by adding ingredients like orange zest, chocolate chips, or even a hint of vanilla extract for extra flavor.

    How do I store biscotti to maintain freshness?

     Store biscotti in an airtight container at room temperature. If you want to extend their freshness even further, consider storing them in the freezer.

    Can I dip the biscotti in chocolate?

    Yes, dipping biscotti in chocolate is a popular variation. Melt your favorite chocolate, dip one end of the biscotti, and let them cool until the chocolate hardens for an extra decadent touch.

    Can I make smaller or larger biscotti?

    Absolutely. Adjust the size of the logs and the thickness of the slices according to your preference. Keep in mind that baking times may need slight adjustments based on the size.

    Can I make these biscotti without nuts?

    Yes, you can omit the nuts if you have allergies or personal preference. You can add dried fruits, chocolate chips, or other mix-ins for variety.

    How do I make sure the biscotti slices are even?

    A sharp knife and a slow, steady hand will help you achieve even slices. If you find the dough challenging to cut, consider chilling the logs in the refrigerator for a short time before slicing.

    almond biscotti cookies

    Other cookie recipes to try:

    • Parve Date Roll Cookies on a plate
      Parve Date Roll Cookies
    • Parve Chocolate Chip Cookies on a plate
      Parve Chocolate Chip Cookies
    • Passover Chocolate Chip Cookies (GF)
    • lemon crinkle cookies on a plate
      Lemon Crinkle Cookies (GF)

    For other Tu BiShvat recipes, check my holiday recipe index and for more non dairy desserts recipes, there’s always my parve dessert page.

    Bake these biscotti cookies today!

    Whether you're an experienced baker or a novice in the kitchen, these biscotti cookies are a delightful treat waiting to be savored. So, preheat your oven, gather the ingredients, and embark on a culinary journey to create these heavenly delights. Get ready to enchant your senses and add a touch of sweetness to your moments of relaxation.

    Biscotti cookies on a pan

    Almond and Pistachio Biscotti Cookies

    Non-dairy biscotti cookies with almonds and pistachios. Crunchy and delicious.
    4 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 30 minutes mins
    Resting time 10 minutes mins
    Total Time 45 minutes mins
    Course Dessert, Snack
    Cuisine Italian, Jewish
    Servings 40 cookies

    Ingredients
      

    • 2 cups all-purpose flour
    • 1 tablespoon baking powder
    • 1½ cups mixed almonds and pistachios
    • ¾ cup sugar
    • 3 eggs

    Instructions
     

    • Set the oven to 180°C / 350°F with the fan.
    • In a bowl, mix all ingredients to create a unified dough.
    • With your hands, create 2 logs and place them on a baking pan.
    • Bake the logs for 20 minutes.
    • Let the logs cool for 10 minutes.
    • Slice the logs to individual cookies.
    • Bake for 10 more minutes.
    • Cool at room temperature.
    • Have a cookie with your coffee or tea and enjoy!
    Keyword biscotti, biscotti cookies, biscotti recipe, biscotti recipe almond, homemade biscotti, pistachio biscotti, pistachio biscotti recipe
    pistachio biscotti

    More Cookie Recipes

    • Easy Cinnamon Palmiers Cookies
    • chickpea blondies
      Chickpea Blondies
    • matcha white chocolate chip cookies
      Matcha Cookies
    • Granola Cookies in a red box with espresso cups
      Granola Cookies

    Filed Under: Cookies, Desserts, Hanukah, Holidays, Individual Desserts, Parve Desserts, Purim, Rosh HaShanah, Shavuot, Sukkot, Tu BiShvat Tagged With: Almond

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    Reader Interactions

    Comments

    1. chris Kipp

      January 14, 2025 at 2:30 am

      4 stars
      Hey, I made these and they turned out very good. My questions were about the size of the logs, width of the cut cookies, do you put them cut side down and do you turn them in the last bake.
      A side note, I made the logs 3" wide and 6" long, cut them into almost 1" wide cookies and did not turn them at the last 10 min bake. Thanks for the recipe..My first time making biscotti

      Reply
      • Renana

        January 14, 2025 at 9:52 am

        Hi,

        Thank you so much for trying the recipe and sharing your experience! I'm thrilled to hear the biscotti turned out well, especially since it was your first time making them. 😊

        To answer your questions:

        The size of the logs you made sounds just right! I usually make mine about 3" wide and 6-7" long, so you're spot on.
        Cutting the cookies about 1" wide is perfect for that classic biscotti shape.
        Yes, placing them cut-side down for the second bake helps them crisp up evenly. Turning them in the last 10 minutes isn’t necessary, but it can give them an even crunch on both sides if you prefer.
        Your method sounds great, and I love that you made it your own. Enjoy your biscotti, and I hope you’ll make them again soon!

        Reply
    2. chris Kipp

      January 14, 2025 at 10:29 pm

      Thanks for answering my questions so quickly.

      Reply

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    Renana Spiegel Levkovich

    Hello!

    I'm Renana and I share kosher recipes for Shabbat, yummy parve desserts, and Jewish holiday recipes - and so much more. I share easy kosher recipes for the whole family, along with some pretty great photographs, and easy-to-follow instructions. Enjoy!

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