These crispy pistachio biscotti slices are a simple variation of the classic Italian biscotti – the famous twice-baked cookie known for its light, crunchy texture. Biscotti are traditionally served with coffee or sweet dessert wines, but they’re just as good alongside tea, cocktails, or even a scoop of ice cream. This version is delicately spiced with cinnamon and nutmeg and brightened with fresh orange zest, while pistachios add a pleasant nutty flavour and a bit of colour. The dough itself is surprisingly light, made with whipped egg whites rather than a heavy butter base, which gives the cookies a crisp texture without feeling overly rich. Like all traditional biscotti, the dough is first baked as a small loaf. Once cooled, it’s sliced thinly and returned to the oven for a second bake. This extra step dries the cookies out and creates their signature crunch – perfect for dipping into coffee, dessert creams, or sweet sauces. These pistachio biscotti are great for entertaining, picnics or casual snacking, and they keep well for days in an airtight container. Make a batch ahead of time and you’ll always have something crisp and elegant to serve with drinks or dessert.