If you’re looking for a one bowl mix and scoop cookie, you’ve landed on the wrong page. But if you’ve been following me for a while, you already know that. I am passionate about beautiful bakes that also taste delicious. Sometimes that requires a bit of work. These are the most beautiful biscotti I have ever baked. They are a powerhouse of pistachio flavour, jammed with both pistachio butter and chopped pistachios.

The inspiration for these biscotti came from the July/August issue of Bake From Scratch Magazine. They did a swirled biscotti filled with Nutella. I’m not a big Nutella fan, so I decided to try it with pistachio butter. Pistachio butter is simply pistachios ground into a paste. Nothing else added. Much like almond butter or natural peanut butter. It’s not readily available at the supermarket, so you’ll need to order it online.

In my first round of testing, I used the biscotti dough recipe from Bake from Scratch, but I found it too dry. I switched to my favourite biscotti dough recipe for round two and the dough was perfect.

These are a bit more work than regular biscotti, because you have to roll the dough out into a rectangle.

When you spread the pistachio butter, be careful to leave a border, or it will ooze out the sides when you roll it up.

Check out this video to see how they come together.

A little etymology for you. The word biscotti is derived from the Latin biscotus, meaning twice baked or cooked. The dough is formed into a log for the first bake. Then the logs are sliced and put back in the oven for a second bake, to finish the baking. Traditionally, most recipes instruct you to turn the biscotti halfway through the baking process. This is so they bake evenly and get crisp on both sides. They are still quite fragile halfway through the baking time, and I inevitably break a few while trying to flip them over.

Here’s a pro tip that will change your biscotti making game. Just position a wire cooling rack on your baking sheet. Then arrange the slices on top of the cooling rack. This way, the heat of the oven can circulate around the biscotti and there is no need to flip the slices.

Not sure if you noticed the stunning shade of green of these slivered pistachios. I have not enhanced them at all with editing. They actually come that way! I ordered them online from Ayoubs. Most shelled pistachios have a skin on them. These have been blanched and that outer skin has been removed to reveal a gorgeous emerald green shade. That requires a great deal of labour, so they are not cheap, but worth it in an application like this. Of course you can also use regular shelled pistachios and it will still taste delicious, but they won’t be as vibrant a green.

Click here to print recipe for Pistachio Swirl Biscotti.