Pistachio-Almond Biscotti

Biscotti are the original dunking cookie, built to soak up espresso without disintegrating. This version doubles down on the nutty side with both pistachios and slivered almonds, brightened by almond extract and finished with a drizzle of melted dark chocolate for a proper bakery-counter look.

The twice-baked method is what makes biscotti biscotti. The first bake sets the loaf, the second bake (after slicing) drives out moisture so the cookies go shatter-crisp and keep for weeks in a tin.

Using oil instead of butter keeps the crumb light and extra dry, which is what you want for dunking. Knead the dough 20 times on a floured surface to develop enough gluten for a clean slice, then shape into tidy logs before the first bake.

Cool the baked logs 15 minutes before slicing, any warmer and they’ll crumble instead of cutting cleanly. A serrated knife and a sawing motion does the job without pressure.

Pro Tips

• Use a sharp serrated bread knife for slicing, pressing down with a straight edge will crack the logs
• Flip each biscotti halfway through the second bake so both cut sides crisp evenly
• Let the chocolate drizzle set completely before stacking, or you’ll glue them together
• Store airtight at room temperature for up to 3 weeks, they actually get better after day one

Variations

• Swap pistachios for hazelnuts and use Nutella as a dipping finish for a gianduja twist
• Add dried cranberries or cherries for a tart-sweet contrast against the nuts
• Dip the full half of each biscotti in white chocolate instead of drizzling for a fancier finish