These biscotti are crisp, aromatic, and full of nutty pistachios and sweet candied orange peel. I love dipping them in dark or white chocolate because it gives each cookie a beautiful finish and a touch of richness. They’re perfect for gifting or for enjoying with a warm drink. Candied Orange And Pistachio Biscotti (Dipped In Chocolate)

Why You’ll Love This Recipe

I love this recipe because the flavors balance so well: bright citrus from candied orange, earthy pistachios, and smooth melted chocolate. The dough comes together easily, and the biscotti store for weeks, which means I can make a batch ahead of time without worrying about them losing freshness. They also bake up beautifully every time thanks to the simple twice-baked method.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1/2 cup salted butter, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
3/4 cup unsalted pistachios, plus extra for topping
3/4 cup chopped candied orange peel, plus extra for topping
4 ounces white chocolate
4 ounces dark chocolate

Directions

I preheat the oven to 325°F (160°C) and line a baking sheet with parchment.
In a mixing bowl, I cream together the softened butter and sugar for about 3 minutes until light and fluffy. I then add the vanilla and beat in the eggs one at a time.
In a separate bowl, I whisk the flour, baking powder, and salt. I add the dry ingredients to the wet ingredients in two batches, mixing until just combined.
I fold in the pistachios and chopped candied orange peel.
I divide the dough in half and shape each portion into a 7-inch by 5-inch loaf. I place both on the prepared baking sheet.
I bake the loaves for 25–30 minutes, until the edges are lightly golden. I let them cool completely (sometimes I refrigerate them to speed this up).
Once cooled, I slice each loaf into 1/2-inch slices using a serrated knife.
I lay the slices cut-side down on the baking sheet and bake again for 13–15 minutes, flipping halfway. For extra crispness, I bake 2–4 minutes longer. I transfer them to a rack to cool.
I melt the white and dark chocolate separately, dip half of each biscotti into the chocolate, and sprinkle extra pistachios and candied orange peel on top. I let the chocolate set completely.

Servings And Timing

This recipe makes about 18–20 biscotti.
Total time: about 1 hour.

Variations

I sometimes use almonds or hazelnuts instead of pistachios.
I replace the candied orange peel with dried cranberries when I want a fruitier version.
I drizzle the chocolate instead of dipping for a lighter coating.
I add 1/2 teaspoon almond extract for a deeper nutty flavor.

Storage/Reheating

I store the biscotti in an airtight container at room temperature for 2–3 weeks. They freeze well for up to 6 months if I layer them with parchment. When I want one, I simply let it thaw on the counter. If the biscotti ever soften slightly, I refresh them by baking at 300°F (150°C) for 5 minutes.

FAQs

How do I make the biscotti softer instead of very crunchy?

I shorten the second bake time by a few minutes to keep the interior slightly softer.

Can I make the dough ahead of time?

Yes, I refrigerate the dough for up to 24 hours before shaping and baking.

What type of chocolate works best for dipping?

I prefer good-quality dark chocolate for richness, but white and milk chocolate both work beautifully.

Can I make the biscotti gluten-free?

Yes, I use a 1:1 gluten-free all-purpose flour blend, making sure it contains xanthan gum.

Can I leave out the nuts?

Yes, I simply replace the pistachios with more candied orange peel or dried fruit.

Conclusion

I enjoy making these candied orange and pistachio biscotti because they feel special while still being simple to prepare. The flavor combination is elegant, the texture is wonderfully crisp, and they keep well for weeks. They’re a great choice for homemade gifts or for savoring with a warm drink any time of year.