Cinnamon Biscotti with Pistachios Recipe -
Cinnamon Biscotti with Pistachios  Recipe
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Cinnamon Biscotti with Pistachios

Recipe by  

"Delicious cinnamon biscotti that go great with coffee or tea. Cinnamon chips (found next to chocolate chips) give it an extra burst of cinnamon. Co-workers request that I make these regularly and bring to work for the morning coffee break."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
  • PREP

    20 mins
  • COOK

    50 mins

    1 hr 30 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
  2. In a bowl, whisk together the flour, baking powder, salt, cinnamon, and cloves until well mixed. With an electric mixer on medium speed, beat the butter and sugar together in a separate large bowl until light and fluffy; beat in the eggs, one at a time. Mix in the vanilla extract. Stir in the flour mixture just until incorporated, and mix in the cinnamon chips and pistachio nuts.
  3. Divide the dough in half. With floured hands, shape each half into a log about 9 inches long, and place on the prepared baking sheet. Brush the logs with beaten egg white.
  4. Bake in the preheated oven until the logs are golden brown, 30 to 35 minutes. Remove from oven and let cool until easy to handle. Reduce oven heat to 325 degrees F (165 degrees C). Remove parchment paper from baking sheet.
  5. Using a serrated knife with a light sawing motion, cut the logs apart into 1/2-inch thick biscotti. Place the biscotti onto the baking sheet, and return to oven.
  6. Bake in the oven until the biscotti are lightly toasted, about 10 minutes; remove from oven, turn the biscotti over, and toast the other sides for an additional 10 minutes. Allow to cool on wire racks.
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Reviews More Reviews

Aug 31, 2011

I made these yesterday and they were super easy and the bridge club ladies really liked them today

Sep 02, 2011

these are so yummy... wow.. great recipe


7 Ratings

Nov 08, 2012

I tried this recipe and they fell apart quite easily when being cut with serrated knife. My suggestion is to course chop the pistachios before adding to batter. Otherwise fantastic taste. I will make these again with the chopped nuts.

Aug 21, 2014

I never made biscotti so it was great to try something new. I found the recipe quite easy to follow. Unfortunately I didn't have the cinnamon chips, so I added 1 more cinnamon spoon to the mixture. It turned out great. Two pieces crumbled a bit while I cut them, but otherwise they turned out great!

May 13, 2014

I made a variation of this recipe yesterday with a friend of mine. I substituted the cinnamon for fresh ground cardamom seeds and the cinnamon chips for butterscotch chips. I also replaced the pistachio with walnuts and afterwards I dipped the biscotti in semi sweet giradelli chocolate and then in more walnuts. I would say that they can out fantastic. The recipe works perfectly. The only downside is that it's much more complicated than most. There are a many more steps it seems for this biscotti than most other biscotti recipes.

Mar 16, 2013

4 stars as this recipe needs tweaking. Taste is great but..... I recommend to shape your log more into a biscotti shape because the dough does not change its shape too much. Then I would reduce the intial baking time as the bottom was too dark even with parchment paper when cutting into indiv. cookie. The top cracked and sawing was difficult to keep any kind of shape. I would def. lightly chop pistachios the next time. I would try this again just to see if the tweaking made it easier. But I have tried much easier biscotti before.


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  • Calories
  • 135 kcal
  • 7%
  • Carbohydrates
  • 16.9 g
  • 5%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 6.5 g
  • 10%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 106 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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