Pistachio Cannoli Biscotti bring a warm, crunchy cookie and a creamy cannoli twist together. These twice-baked cookies smell of toasted nuts and butter, and the sweet ricotta filling adds a cool, silky contrast. If you love simple bakery-style treats or want a new take on classic cannoli, this recipe fits. Try it on a slow morning with coffee — or bake with kids for a fun, cozy afternoon. For a cookie-style cousin, see this cannoli cookies recipe.
Why Make This Recipe
- Quick & easy: simple steps and common ingredients.
- Family favorite: kids love the crunch and the creamy filling.
- Budget-friendly: pantry staples plus a small bag of pistachios go far.
- Make-ahead friendly: biscotti store well and filling stays fresh.
This recipe stands out because it marries the crisp, twice-baked biscotti texture with the sweet, cool cannoli filling. The toasted pistachios give a warm, nutty smell that brings comfort and a little celebration at home. It’s the kind of treat that makes people smile and feel cozy, like a small homemade indulgence that’s also easy to share. Want a similar nutty dessert idea? Try this cherry pistachio cheesecake.
Ingredients
For the biscotti
- 2 cups (250 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 2 large eggs, room temperature
- 1/3 cup (75 g) unsalted butter, melted and cooled
- 1 tsp vanilla extract
- 1/2 cup (60 g) shelled pistachios, roughly chopped (plus extra for topping)
For the cannoli-style filling
- 1 cup (250 g) ricotta cheese, well-drained (use whole-milk ricotta for best texture)
- 1/2 cup (60 g) powdered sugar, sifted
- 1/4 cup (60 g) mascarpone or cream cheese, softened
- 1/2 tsp vanilla extract
- Zest of 1 small lemon (optional, for brightness)
Helpful notes
- Drain ricotta by placing it in a fine sieve over a bowl for 30–60 minutes to avoid watery filling.
- Use unsalted butter so you control the salt level.
How to Make Pistachio Cannoli Biscotti
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment. Prepping early helps the dough bake evenly.
- Whisk flour, sugar, baking powder, and salt in a large bowl. This gives an even rise and a balanced sweet base.
- In another bowl, beat eggs, melted butter, and vanilla until smooth. Add the wet mix to the dry mix and stir until a rough dough forms. Fold in chopped pistachios. Don’t overmix — that keeps the biscotti tender.
- Shape the dough into a log about 10 inches long and 2 inches wide on the prepared sheet. Wet your hands to smooth the log; it helps to make an even bake.
- Bake the log for 20–25 minutes, until it’s golden and set. The smell of toasted butter and pistachios will fill the kitchen. Cool on the sheet for 10 minutes. This rest firms the log for slicing.
- Reduce oven to 325°F (160°C). Slice the log on a slight diagonal into 1/2-inch thick slices. Arrange slices cut side up on the sheet.
- Bake slices for 10 minutes, flip them, then bake another 8–10 minutes until crisp and golden. Twice-baking makes the biscotti delightfully crunchy. Cool completely on a rack.
- While biscotti cool, make the filling: beat drained ricotta, powdered sugar, mascarpone, vanilla, and lemon zest until smooth and creamy. Taste and add a touch more sugar if you like it sweeter. Chilling the filling slightly firms it and makes piping easier.
- Fill a piping bag or small zip-top bag with the filling and pipe a dollop into the hollow or along the flat side of each biscotti. Sprinkle extra chopped pistachios on top. Serve at room temperature or chilled.
Mini-tips: chilling the ricotta for 15 minutes helps it pipe cleanly. Slice biscotti when slightly warm, not hot — they hold shape better.
How to Serve Pistachio Cannoli Biscotti
- Serve on a wooden board with coffee or tea; the warm, nutty smell pairs beautifully with an espresso.
- Arrange with fresh berries and a dusting of powdered sugar for a pretty dessert plate.
- Wrap pairs in cellophane with a ribbon for homemade gifts or party favors.
How to Store Pistachio Cannoli Biscotti
- Store plain biscotti in an airtight container at room temperature for up to 2 weeks. They stay crisp.
- Keep filled biscotti in the fridge in a single layer for up to 3 days to keep the filling fresh.
- To freeze: freeze plain biscotti in a sealed bag for up to 3 months. Thaw at room temp and re-crisp in a 300°F (150°C) oven for 5 minutes if needed. Do not freeze already-filled biscotti — the filling can become watery.
To reheat: warm plain biscotti for a few minutes in a 300°F oven to freshen the crunch. Let filled ones come to cool room temp for best flavor.
Tips to Make Pistachio Cannoli Biscotti
- Drain ricotta well to prevent watery filling.
- Chop pistachios by hand for varied texture and a homey look.
- Don’t overbake the first time — you want the log set but not too hard before slicing.
- Cool biscotti fully before filling so the cream stays firm.
Variation
- Chocolate-dipped: dip half of each cooled biscotti in melted dark chocolate and let set for a richer treat.
- Gluten-free: swap a 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum if your blend lacks it. Bake until fully crisp.
FAQ 1: Can I use store-bought ricotta for the filling?
Yes. Use whole-milk ricotta and drain it well in a sieve for 30–60 minutes to remove extra liquid. That keeps the filling thick and creamy.
FAQ 2: How long do these biscotti last once filled?
Filled biscotti keep best in the fridge for up to 3 days. The filling stays fresh and the nuts stay crunchy. For longer storage, keep plain biscotti at room temp or frozen and fill them when ready to serve.
FAQ 3: Can I make the biscotti without nuts?
Yes. Omit pistachios and add 2 tbsp of cocoa powder for a chocolate version, or mix in mini chocolate chips for a different texture.
Conclusion
These Pistachio Cannoli Biscotti bring the warm, toasted scent of nuts and butter together with a cool, creamy filling. They feel special but are simple to make — great for busy mornings, friendly gatherings, or a cozy baking day with kids. If you want more pistachio-sweet ideas, check this take on Pistachio Cannoli Biscotti — Daniela’s Dish or get inspired by a rich Cannoli Pound Cake — Pancakes and Biscotti. Please leave a comment and a star rating if you try this. Share the recipe on Pinterest or Facebook so friends can bake along. What twist did you try? Let us know below!
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Pistachio Cannoli Biscotti
- Total Time: 55 minutes
- Yield: 24 biscotti 1x
- Diet: Vegetarian
Description
Warm, crunchy cookies filled with a creamy cannoli twist, these Pistachio Cannoli Biscotti are a delightful treat perfect for coffee breaks or cozy baking sessions with kids.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 2 large eggs, room temperature
- 1/3 cup (75 g) unsalted butter, melted and cooled
- 1 tsp vanilla extract
- 1/2 cup (60 g) shelled pistachios, roughly chopped (plus extra for topping)
- 1 cup (250 g) ricotta cheese, well-drained
- 1/2 cup (60 g) powdered sugar, sifted
- 1/4 cup (60 g) mascarpone or cream cheese, softened
- 1/2 tsp vanilla extract (for filling)
- Zest of 1 small lemon (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together flour, sugar, baking powder, and salt in a large bowl.
- In another bowl, beat the eggs, melted butter, and vanilla until smooth.
- Add the wet mix to the dry mix and stir until a rough dough forms. Fold in chopped pistachios.
- Shape the dough into a log about 10 inches long and 2 inches wide on the prepared sheet.
- Bake the log for 20–25 minutes until golden and set. Allow cooling on the sheet for 10 minutes.
- Reduce the oven temperature to 325°F (160°C). Slice the log on a slight diagonal into 1/2-inch thick slices and arrange cut-side up on the baking sheet.
- Bake the slices for 10 minutes, flip, then bake for another 8–10 minutes until crisp and golden.
- While the biscotti cool, beat together ricotta, powdered sugar, mascarpone, vanilla, and lemon zest until smooth.
- Fill a piping bag with the filling and pipe into the hollow or flat side of each biscotti. Top with extra pistachios.
Notes
Drain ricotta well to avoid a watery filling. Biscotti can be stored at room temperature for up to 2 weeks when plain, and filled biscotti should be refrigerated and consumed within 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotti
- Calories: 150
- Sugar: 6g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg