9 Reviews of Pistachio Biscotti

From: Wasyetz

On Feb 18, 2005

Wow! I recently had a pistachio biscotti at a local coffee house and loved it. I came to the zaar to find a recipe and thought that I'd start here. No need to look further! Clear Directions and a product that is superior to most other biscotti that I've had. Pefect amount of pistachios and sugar...and the lemon zest really rounds it out. Thanks!!

From: Accidental Chef

On May 8, 2005

My first attempt and everyone loved it. I dipped mine in melted chocolate on one side, once completely cooled. I also used 1/2 cup pistachios and 1/2 cup sliced almonds.

From: Chef burnt toast

On Jan 23, 2008

Oh my goodness, this was an excellent recipe. I couldn't find shelled pistachios so I bought ones in the shells and shelled them. They worked just fine. I took it to work and everybody drooled over it. Thanks for a great recipe.

From: tinaki99

On May 10, 2005

Excellent outcome! Very crunchy.

From: Sunlover B

On Feb 15, 2008

This is a great recipe! The biscotti turned out beautifully. I made 2 small logs instead of one big one so that I could get more cookies. I've been making them weekly and have enjoyed dunking them in my coffee, tea, and milk. Thanks for posting.

From: Chef #1012944

On Nov 3, 2008

This is beyond excellent. I didn't have a "log"pan so I tried a loaf pan...big mistake. I took it out, then kind of re-shaped it and cooked it again on a cookie sheet. Baking times were a lot longer and I think might be longer than recipe states anyway. However, finished product was so worth it. I used raw pistachios, unsalted and unroasted. Seriously a 5 star recipe.

From: Me In My Pantry

On Sep 3, 2009

From: Sharon123

On Dec 28, 2008

5 stars for taste! I made these as a gift for my DIL, who loves biscotti. I had a challenge forming them and added more flour. They didn't look so great, but tasted wonderful. I added some craisins to make them more Christmasy! Thanks!

From: m.c.d.

On Nov 9, 2008

These biscotti are great! I've made them a few times, replacing the butter with more oil and the zest with a little lemon extract. I prefer making two logs for smaller cookies, rolling them out with more flour to make them easier to handle.