Biscotti with Pistachio Nuts and Orange Zest

The orange aroma that fills the kitchen when making these is wonderful. I sometimes make these biscottis just to fill the kitchen with that lovely orange scent. These biscottis are an excellent treat and even though they are very tasty, are quite healthy and light.

I love the orange aroma that fills the kitchen when these are in the oven

This recipe is:

  • Lactose (dairy) free

This recipe is easy to make:

  • Nut free

Biscotti with Pistachio Nuts and Orange Zest

Makes 12-15 biscottis


  • 1 orange (zest only)
  • 120 grams (3¾ oz) pistachios (shelled and unsalted), chopped very finely
  • 220 grams (7¼ oz) spelt flour
  • ½ teaspoon ground ginger
  • 110 grams (3¾ oz) raw cane sugar
  • 1 egg (please use free range eggs)
  • A few tablespoons water (if needed)


  1. Chop the 120 grams pistachios very finely.
  2. In a medium bowl, sift the 220 grams spelt flour and the ½ teaspoon ground ginger. Add the orange zest and the pistachio nuts.
  3. In a small bowl, mix together the egg and 110 grams raw cane sugar.
  4. Add a couple of tablespoons water to dissolve the sugar.
  5. With a large wooden spoon, fold the wet ingredients into the dry ingredients.
  6. Add as much water as needed to be able to kneed the dough without it sticking to a floured and clean surface. The dough should resemble Play Doh in texture.
  7. Place baking parchment on a baking tray. With your hands, mould a 12 centimetres (4.7 inches) x 22 centimetres (8.6 inches) loaf approximately 1.5 centimetres (0.6 inches) in height.
  8. Bake at 150 degrees Celsius/300 Fahrenheit/Gas Mark 2, for 30-35 minutes.
  9. Place the loaf on a wire rack to cool for 15 minutes (leave the oven on).
  10. With a serrated knife, carefully slice the loaf on the diagonal in 1 centimetre (0.4 inch) thick slices.
  11. Place the slices on the baking parchment and bake further for 15 minutes.
  12. Turn the slices over and bake for 10 minutes. Turn the oven off and allow the slices to cool completely inside the oven. You might have to remove the smaller slices so that they will not burn. If the biscottis are sufficiently baked at this point (crisp and perhaps a little dark), remove them from the oven. If they are a little soft to the touch, allow them to sit in the oven whilst it cools down.


  • Add a handful of chopped, dark chocolate for an extra special treat.
  • Keep in an air tight container.
  • For an even zestier taste, add a pinch of lemon zest.
  • You can use whole wheat flour instead of the spelt flour.