Chocolate Pistachio Biscotti

Warning: Make at your own risk... Highly addictive, hard to eat just one!!

I loved everything about these cookies. The dough was easier to work with than the biscotti without butter, the texture was moist and chewy, and the pistachios, heavenly!  Only problem is I ate more than my share. So if you make these, you might want to only make half! Don't say I didn't warn you!!

You can make these without the butter using the same method I used in my chocolate chocolate chip biscotti recipe, for a crispier biscotti, and only 2 points plus each. Enjoy!!


Chocolate Pistachio Biscotti
Gina's Weight Watcher Recipes
Servings: 24 • Size: 1 biscotti • Old Points: 2 pts • Points+: 3 pts
Calories: 103.6 • Fat: 4.3 g • Carb: 14.8 g • Fiber: 1.0 g  • Protein: 2.5 g

• 1-2/3 cup all purpose flour
• 1/2 cup unsweetened good quality cocoa powder
• 1-1/2 tsp baking powder
• pinch of 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

Preheat oven to 375°. 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.