Chocolate Pistachio Biscotti are perfect for holiday baking or giving away to friends!
Chocolate Pistachio Biscotti
These Chocolate Pistachio Biscotti are slightly moist studded with pistachios in every bite! They have become my husband’s favorite, I make them for him every year! Perfect for dipping into your coffee or with a glass of milk. A few other biscotto recipes you may like Pistachio Cranberry Biscotti, Chocolate Chocolate Chip Biscotti, and Pumpkin Hazelnut White Chocolate Biscotti.
I love everything about these biscotti cookies. So much, that they have become a part of my holiday baking. The dough is easier to work with than these biscotti without butter, and the texture is moist and chewy. You can make these without the butter using the same method I used in my chocolate chocolate chip biscotti recipe, for a crispier biscotti. Enjoy!!
Variations and Tips:
- If you don’t like pistachios, you can switch this up with hazelnuts or almonds instead.
- Cooking them too long may make them hard to cut and crumbly.
- The amount of cookies you get may vary depending on the size you shape your log.
- Store in an air tight container for up to 7 days.
How To Make Chocolate Pistachio Biscotti
Chocolate Pistachio Biscotti
Ingredients
- 1 2/3 cup all purpose flour
- 1/2 cup unsweetened good quality cocoa powder
- 1 1/2 tsp baking powder
- pinch salt
- 3/4 cup whole pistachios
- 2 oz butter, (1/4 cup), softened
- 3/4 cup superfine sugar, you can put sugar in food processor
- 2 large eggs
Instructions
- Preheat oven to 375F°. Line baking sheet with parchment paper.
- In a medium bowl, combine flour, cocoa powder, baking powder, and salt.
- Add pistachios, and mix.
- In a mixer, mix butter and sugar on medium speed for 1-1/2 minutes.
- Add eggs, one at a time.
- Add the dry ingredients and mix on low speed until just combined to make a dough.
- Remove the dough and using your hands, divide the dough into two or three pieces and form into long flat shapes about 8" long x 1-1/2 inches wide.
- Place on the lined baking sheets and bake 20 minutes.
- When cool enough to handle, gently cut the loaves on the angle into 1/2 inch slices (a serrated bread knife works best). Return to the baking sheet fitting as many as you can on the baking sheet, you may need to do this in batches.
- Bake the biscotti for another 3-4 minutes on each side, less if you like it softer. Makes about 24.
