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Pistachio Almond Biscotti

  • Author: A Foodie Affair
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 minutes
  • Yield: 4 1x


A wonderfully not-too-sweet cookie, full of almonds and pistachios, with a distinct Anise flavor.


  • 3 Tbsp unsalted butter, softened
  • 1/2 c. plus 2 Tbsp granulated sugar
  • 11/2 c. plus 2 Tbsp all purpose flour
  • 1 tsp. baking powder
  • pinch salt
  • grated zest of 1 lemon
  • 2 large eggs
  • 2/3 c. whole almonds (slivered can also be used)
  • 1/3 c. shelled pistachio nuts
  • 1 Tbsp Anise seed


  1. Preheat oven to 350 degrees F.
  2. Line baking sheet with parchment, wax paper or a Silpat.
  3. In the bowl of an electric mixer, beat butter and sugar until combined. Add flour, baking powder, salt and lemon zest. Beat until combined. Add eggs, one at a time, and beat well. Add nuts and anise seed and mix until combined.
  4. Transfer dough onto floured surface and shape into a 12″ log, flattened down slightly. Transfer log onto baking sheet.
  5. Bake for 30-35 minutes, or until top lightly browned and firm to the touch.
  6. Allow log to cool for 10 minutes. Using a serrated knife, cut on diagonal into 1/2″ thick slices.


* If twice baking is preferred, bake for an additional 12-14 minutes.