Chocolate Pistachio Biscotti

Why You’ll Love This Recipe

• Crunchy and perfect for dunking
• Rich chocolate flavor with nutty pistachio crunch
• Great for gifting or holiday cookie trays
• Long shelf life—perfect for make-ahead baking
• Customizable with other nuts or chocolate
• Naturally dairy-free if no chocolate coating is used
• Classic Italian technique with a modern twist
• Simple ingredients, big flavor
• Easily freezes for future enjoyment
• Delicious dipped in coffee, tea, or dessert wine

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Unsweetened cocoa powder
• Baking powder
• Salt
• Granulated sugar
• Eggs
• Vanilla extract
• Chopped pistachios (roasted, unsalted)
• Optional: mini chocolate chips or dark chocolate chunks
• Optional: melted chocolate for dipping or drizzling

Directions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix dry ingredients: In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
3. Whisk wet ingredients: In a separate bowl, beat eggs with sugar and vanilla until smooth and slightly frothy.
4. Combine: Add the dry ingredients to the egg mixture and stir until a sticky dough forms. Fold in chopped pistachios and chocolate chips if using.
5. Shape the dough: Divide the dough into two equal portions and shape each into a log about 10 inches long and 2–3 inches wide. Flatten slightly.
6. First bake: Bake for 25–30 minutes, until the logs are firm and slightly cracked on top. Remove and cool for 10 minutes.
7. Slice: Using a sharp serrated knife, slice the logs diagonally into 1/2-inch thick slices.
8. Second bake: Place slices cut-side down on the baking sheet. Bake for 10–12 minutes, flip, then bake another 8–10 minutes until dry and crisp.
9. Cool and decorate: Let cool completely. Dip ends in melted chocolate or drizzle over the top if desired.

Servings and timing

Makes about 24–30 biscotti.
Prep Time: 20 minutes
First Bake: 25–30 minutes
Second Bake: 18–22 minutes
Cool Time: 15 minutes
Total Time: About 1 hour 15 minutes

Variations

• White Chocolate Drizzle: Drizzle or dip in white chocolate for a festive look.
• Espresso Kick: Add 1–2 teaspoons of instant espresso powder to enhance the chocolate flavor.
• Orange Zest: Mix in zest from one orange for a citrusy twist.
• Sea Salt Finish: Sprinkle flaky salt over chocolate coating for a sweet-savory combo.
• Gluten-Free: Use a 1:1 gluten-free flour blend for a gluten-free version.
• Nut-Free: Omit pistachios or use sunflower seeds for a nut-free option.
• Double Chocolate: Use cocoa powder and chocolate chunks for maximum richness.

Storage/Reheating

Store biscotti in an airtight container at room temperature for up to 2 weeks.
For longer storage, freeze baked biscotti in a sealed container for up to 3 months.
No reheating necessary—enjoy them at room temperature or warmed slightly in the oven for a crisp refresh.
If dipped in chocolate, let the coating set fully before storing in layers with parchment.

FAQs

Are biscotti supposed to be hard?

Yes, biscotti are crisp and dry by design, perfect for dunking in hot drinks.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 24 hours before shaping and baking.

Why did my biscotti crumble when slicing?

Be sure to let the logs cool slightly after the first bake, and use a serrated knife with gentle pressure.

Can I skip the second bake?

No, the second bake is essential for getting the biscotti crisp and shelf-stable.

Can I use salted pistachios?

Yes, but reduce or omit added salt in the dough.

What chocolate is best for dipping?

Use high-quality dark, milk, or white chocolate bars or melting wafers for a smooth finish.

Can I add other mix-ins?

Yes, dried cranberries, chopped almonds, or hazelnuts work well with chocolate and pistachio.

How thin should I slice biscotti?

Aim for 1/2-inch thick slices to keep them sturdy and crunchy.

Why are my biscotti soft?

They may need more time in the second bake. Let them cool completely to crisp up fully.

Can I make mini biscotti?

Yes, form smaller logs and adjust baking time accordingly.

Conclusion

Chocolate Pistachio Biscotti are a crunchy, elegant cookie that blends deep cocoa richness with the buttery crunch of pistachios. Twice-baked for perfect texture and endlessly versatile, they’re ideal for gifting, sharing, or pairing with your favorite warm drink. Whether you keep them classic or dress them up with chocolate and flair, this biscotti recipe is sure to become a beloved favorite in your baking collection.

Chocolate Pistachio Biscotti

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Chocolate Pistachio Biscotti are twice-baked Italian cookies featuring rich cocoa, crunchy pistachios, and a crisp texture perfect for dunking. These elegant cookies are great for gifting, holiday trays, or enjoying with coffee or tea.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 48 minutes
• Total Time: 1 hour 15 minutes
• Yield: 24–30 biscotti
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 3/4 cup chopped pistachios (roasted, unsalted)
• Optional: 1/2 cup mini chocolate chips or dark chocolate chunks
• Optional: melted chocolate for dipping or drizzling

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Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
3. In a separate large bowl, whisk eggs with sugar and vanilla extract until smooth and slightly frothy.
4. Gradually stir the dry ingredients into the wet mixture until a sticky dough forms.
5. Fold in chopped pistachios and chocolate chips if using.
6. Divide dough into two equal parts. Shape each into a 10-inch long, 2–3 inch wide log on the baking sheet. Flatten slightly.
7. Bake for 25–30 minutes until firm and slightly cracked. Let cool on the baking sheet for 10 minutes.
8. Reduce oven to 300°F (150°C). Slice logs diagonally into 1/2-inch thick pieces using a serrated knife.
9. Place slices cut-side down on the baking sheet. Bake for 10–12 minutes, flip, then bake another 8–10 minutes until crisp and dry.
10. Cool completely on a wire rack. Dip ends in melted chocolate or drizzle if desired. Let set before serving or storing.

Notes

• Use a serrated knife and gentle pressure when slicing to avoid crumbling.
• Let biscotti cool fully to achieve maximum crispness.
• If dipping in chocolate, allow time for the chocolate to fully set before storing.
• Add a touch of espresso powder to deepen the chocolate flavor.
• Store in layers with parchment if dipping to avoid sticking.

Nutrition

• Serving Size: 1 biscotti
• Calories: 130
• Sugar: 8g
• Sodium: 40mg
• Fat: 5g
• Saturated Fat: 2g
• Unsaturated Fat: 2.5g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 20mg