There’s something wonderfully comforting about a crisp biscotti dunked into a hot cup of coffee or tea. These gluten-free pistachio biscotti are one of my go-to treats for when I want something both elegant and satisfying. The vibrant citrus aroma from fresh orange zest pairs beautifully with the earthy crunch of pistachios, creating a cookie that feels just as special for a quiet afternoon as it does for sharing with friends.
Why You’ll Love This Recipe
- Gluten-Free & Delicious – The texture is crisp but not overly hard, making it easy to enjoy without compromising flavor.
- Bright & Aromatic – Orange zest infuses the biscotti with a fresh, fragrant lift.
- Perfect for Dunking – Holds up beautifully in coffee, tea, or even hot chocolate.
- Make-Ahead Friendly – Keeps well for days, so you can prepare them in advance.
Ingredients
- 130 g light brown sugar (½ cup + 2 ½ tablespoons)
- Zest of 2 oranges (preferably unwaxed organic)
- 113 g unsalted butter, melted and cooled until warm (1 stick)
- 2 large eggs (US) or medium eggs (UK), at room temperature
- 1 teaspoon vanilla bean paste (or 2 teaspoons vanilla extract)
- 280 g gluten-free flour blend (2 ⅓ cups; without added xanthan gum)
- 1 teaspoon xanthan gum (½ teaspoon if your flour blend already contains it)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 125 g whole raw pistachios (1 cup)
Instructions
1. Prepare the Dough
In a large bowl, combine the sugar and orange zest. Use your fingertips to rub them together until the sugar is fragrant and infused with citrus oils. Add the melted butter and eggs, whisking until the mixture is smooth. Stir in the vanilla paste or extract.
In a separate bowl, mix the gluten-free flour, xanthan gum, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, stirring until a uniform dough forms. Gently fold in the pistachios. Cover the dough and refrigerate for 15 minutes to make shaping easier.
2. Shape and First Bake
Preheat your oven to 180ºC (350ºF) and line a baking tray with parchment paper. On a lightly floured surface, shape the chilled dough into a log about 35 x 9 x 2 cm. Transfer to the baking tray and adjust the shape as needed. If preferred, divide the dough into two smaller logs for easier slicing.
Bake for 25–30 minutes, or until the log feels set but not fully hardened. Remove from the oven and allow it to cool for about 10 minutes.
3. Slice and Second Bake
Reduce the oven temperature to 160ºC (320ºF). Using a sharp serrated knife, slice the log into 1.5 cm thick pieces. Arrange the slices cut side up on the baking tray and bake for 10–12 minutes per side, until crisp and lightly golden.
Serving Suggestions
These biscotti are perfect served alongside espresso, cappuccino, or fragrant black tea. They also pair beautifully with a glass of dessert wine like Vin Santo for an Italian-inspired treat.
Storage Tips
Store cooled biscotti in an airtight container at room temperature for up to 10 days. For longer storage, they can be frozen for up to 3 months—just thaw at room temperature before serving.