Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Pistachio-Orange Biscotti made with Olive Oil
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:)
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Other Italian dessert recipes you might like:
Authentic Italian TiramisuSicilian Cannoli
Italian Cream Stuffed Cannoncini (cream horns)
Pastiera di Riso (Rice and Ricotta Pie)
Blueberry and Ricotta Crumble Cake
Italian Olive Oil Cake with Creme Anglaise
Torta Cappuccina Modenese (Italian Frangipane Tart)
Berry and Ricotta Tart
Italian Almond Cookies
Ready to try this recipe too?!? Here it is
Pistachio-Orange Biscotti made with Olive Oil
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.
Servings:
24
Prep Time
20 min
Cook Time
30 min
Resting Time
10 min
Total Time
Ingredients
- 3/4 cup (150 g) sugar
- Zest of 1 large orange
- 4 large eggs
- 1/2 cup (120 ml) light olive oil
- 1/2 tablespoon baking powder
- 1/4 teaspoon salt
- 3 3/4 cups (460 g) all-purpose flour
- 1 1/2 cups (180 g) pistachios, whole kernels, unsalted
- 2 oz (60 g) white chocolate, for drizzling
Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
In a large mixing bowl, add the sugar and orange zest. Rub them together with a spatula to release the orange aroma. Add the eggs and whisk until well combined and slightly frothy. Whisk in the olive oil, salt, and baking powder until fully incorporated. - Add the flour and mix until the dough comes together—avoid overmixing. Gently fold in the whole pistachios until evenly distributed throughout the dough.
- Divide the dough into two equal portions. Place each portion on the prepared baking sheet. Lightly dust with flour and shape into two long logs. Flatten the tops so they are no more than 1 inch thick.
- Bake the logs at 350°F (175°C) for 20 minutes, or until lightly golden. Remove from the oven and let them cool on the baking sheet for 5 to 10 minutes.
- Transfer the logs to a cutting board. Using a sharp knife, slice them into 1/2-inch pieces. Avoid cutting them too thin or they may break. Arrange the biscotti slices on the baking sheet, cut side down. (You may need two baking sheets.) Bake for 10 to 15 more minutes, flipping them halfway through.
- Let the biscotti cool completely on a wire rack. Melt the white chocolate in the microwave or a double boiler. Add a tablespoon of butter or coconut oil if needed to smooth the consistency. Drizzle the chocolate over the cooled biscotti. Place them on parchment paper and refrigerate briefly to set the chocolate.
- Enjoy your biscotti with coffee, tea, or dessert wine. Store in an airtight container for up to two weeks.
