A crisp, fragrant pistachio and orange biscotti made without butter—just light olive oil for a smooth, delicate texture. Double-baked for the perfect crunch and finished with a white chocolate drizzle.
If you love classic Italian biscotti, you’re going to fall head over heels for this bright and festive twist. I’ve already shared my recipe for traditional almond biscotti (LINK) but today I’m bringing you a new version that’s just as crunchy and irresistible—Pistachio & Orange Biscotti made with extra-virgin olive oil instead of butter.
These biscotti are crisp, nutty, lightly citrusy, and finished with a gorgeous drizzle of white chocolate. They’re double-baked the traditional Italian way, giving them the perfect crunch for dunking into coffee, tea, or even a sweet dessert wine.
Why You’ll Love This Recipe
Butter-free and dairy-light: Made with delicate extra-virgin olive oil for a smooth, clean flavor and perfect texture.
Festive flavors: Pistachio and orange are a beautiful holiday pairing—bright, nutty, and fragrant. But amazing any time of the year - especially if you loooove pistachios like I do!
Double-baked for the perfect crunch: True Italian cantucci texture!
Great for gifting: These biscotti stay crisp for weeks, making them ideal homemade holiday gifts.
Easy to make ahead: You can bake them in stages and drizzle the chocolate once cooled.
What Makes These Cookies Special
Traditional biscotti are made with almonds, but the combination of pistachios + orange zest + white chocolate gives these a modern, elegant twist.
Using light extra-virgin olive oil instead of butter makes the dough easier to work with, keeps the cookies crisp, and adds a subtle richness without becoming heavy.
Baking Tips for Perfect Biscotti
Rub the orange zest with the sugar
This releases the oils and boosts the citrus aroma in the final cookie.Don’t overmix the dough
Mix until just combined—biscotti dough should be firm but not tough.Shape evenly
Make sure the logs are the same thickness so they bake evenly. Flatten them to about 1 inch tall.
Let them cool before slicing
Warm logs cut more cleanly without crumbling.Use a serrated knife
It gives the neatest diagonal slices.Second bake = crisp perfection
Bake once, slice, bake again. This is where biscotti get their signature crunch.
Storage
One of the best things about biscotti is how well they keep! They taste even better a couple of days after baking.
Store in an airtight container for up to two weeks
They also freeze beautifully for up to 3 months
If they soften over time, simply pop them back in the oven for a few minutes
How to Enjoy Them
Dunked in espresso or cappuccino ☕️
With hot tea or hot chocolate
Served with dessert wine like Vin Santo
Packaged in cellophane bags for holiday gifts
Crumbled over gelato - oh YES!
As a sweet addition to a holiday cookie box. Always a good idea:)
Other Italian dessert recipes you might like:
Ready to try this recipe too?!? Here it is
PRINTABLE RECIPE CARD: Pistachio-Orange Biscotti (Cantucci)
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