Feb 11, 2011

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 gCarb: 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.



78 comments :

  1. Melissa Mullins2/11/11, 10:58 AM

    mmmm - that looks good. love chocolate and pistachios, so i will definitely have to try that one.

    ReplyDelete
  2. This looks heavenly!! I will have to try these this weekend!!

    ReplyDelete
  3. I think I am going to make this and put them in cute little bags for a Valentine's day gift for coworkers! :) Looks AMAZING!

    ReplyDelete
  4. Okay, these look amazing. I will make them this weekend and let you know how they turn out. Keep up the good work Gina.

    ReplyDelete
  5. I wonder if you could use applesauce in place of the butter?

    ReplyDelete
  6. Tonye, great idea!! I think I might make them again and do the same. Would also be nice with half pistachios, half dried cherries!

    Sandy, not sure, you can just leave the butter out and use egg white, the texture will be different. See my chocolate chip biscotti, they have no butter. Traditional biscotti cookies actually don't have butter, but there are so many variations, I actually prefer it. It's worth the extra point.

    ReplyDelete
  7. Oh I love biscotti so much. These look amazing. I think I'll make them this weekend for Valentine's day too.

    ReplyDelete
  8. These look amazing, can't wait to try it!

    ReplyDelete
  9. Me too! I'm going to out to buy pistachio nuts right now!
    Thanks for your recipes. I'm new to your blog and love it!!! Keep up the good work.

    ReplyDelete
  10. Looks amazing! I love your blog it is wonderful!

    ReplyDelete
  11. Totally making these...LOVE the pistachio and chocolate combo! They look delicious.

    ReplyDelete
  12. Let me know how you like them!

    ReplyDelete
  13. Do you think using splenda vs. sugar would come out ok? I am going to make this weekend and give to my staff in litte valentines bags...

    ReplyDelete
  14. Gina, I love making biscotti and I absolutely love the flavors you used in yours. These look so lovely, and like they'd make a perfect gift or treat for Valentine's Day. Thanks for sharing! I'll have to make these sometime with the Valrhona cocoa powder I received recently.

    ReplyDelete
  15. Gina, I was wondering if I used apple sauce instead of butter would I use the same amount & would the calories differ? I want you to know that I love ALL your recipes. I've lost 140lbs and I owe a BIG thank you to you and all your yummy ideas!!!

    ReplyDelete
  16. Oh these look fantastic!! Any idea how long they would keep stored in an air-tight jar? I really want to make them, but I know they'll get eaten slowly between my husband and myself and I don't want to waste any!

    ReplyDelete
  17. I made them tonight. The dough came out really dry and hard to manage so I added a couple splashes of unsweetened almond milk. This made the dough easier to form. The final product was great but not sure why my dough came out much different than yours?

    ReplyDelete
  18. I've noticed that the recipes in the WW mag. only have points+ values... is there a conversion one can do to get the the old points per serving?

    ReplyDelete
  19. Take it from Hubby.. These were ridiculous..I cant wait to have these again...

    ReplyDelete
  20. I think they would probably store a week or two in an air tight jar, but I don't think they would last that long!

    Maria, if you want to eliminate the extra fat, just make them without the butter, and use egg whites. I'm not sure what applesauce would do to them.

    My "large" eggs were very large, if your dough is too dry, you could add a little more egg white (start with half an egg white). I made these twice, the first time in a bowl combining dry ingredients with wet, I found the mixer method gave me the best results.

    My husband is sending me out to be more pistachios to make these again!

    ReplyDelete
  21. Thank you so much. I just printed this off to share with friend's that can't work a computer.
    I think I will be addicted to these,

    yvonne

    ReplyDelete
  22. Hello! I love your recipes Gina!! I don't have a mixer- would a hand blender work to blend the ingredients? Thanks!!

    ReplyDelete
  23. Can these be made without pistachios? We are not a big nut family. Will it change anything besides the points value?

    ReplyDelete
  24. These look and smell awesome!! I'm in the middle of making them now. I could easily eat all of them myself but will bring them to a play date this morning in order to save myself from losing all control!

    ReplyDelete
  25. A very nice original biscotti recipe, the chocolate and pistachios are a nice touch and great together. Thanks so much for sharing.

    ReplyDelete
  26. Thank you for this great recipe. I used slivered almonds instead of the pistachios (didn't have them on hand) and it turned out absolutely DELISH!!! I totally see what you mean about eating them yourself...I had to box them up before I kept eating! Thank you for sharing your recipes!!!

    ReplyDelete
  27. Oh Gina, these look amazing. Thanks for sharing yet another amazing recipe.

    ReplyDelete
  28. Love this - mine were dry, but will try the egg white to get the right consistency. Another excellent recipe!

    ReplyDelete
  29. Just tried one and it is absolutely delish!!! You are correct, very hard to eat just one :) Didn't have parchment paper so i sprayed baking sheet and spread flour. Mine had flour on the side but still oh so yummy.

    Jen

    ReplyDelete
  30. weird...i came up with 2pp+ instead of 3.
    Jen

    ReplyDelete
  31. I made these today, AMAZING. I can't wait to take them to work tomorrow and get them out of my house, I can't stop eating them! :) You were right about that part. I also added a little less than 3/4 of a cup chocolate chips too...so rich and chocolatey. :)

    ReplyDelete
  32. A hand mixer would work fine.

    You can make this without the nuts, the points would go down.

    With the butter, I get 3 points plus, not sure why your points are different.

    Tonye, love it!

    ReplyDelete
  33. These are dangerous! SO GOOD! mine crumbled when I cut them, but I think it is because I was off a bit on my cooking time, accidentally had hit the timer before they were done. The flavor combination is amazing! I am pretty sure I could eat the entire batch by myself!

    ReplyDelete
  34. Gina, thank you for all the great recipes. It's so nice to not have to figure all the points for every meal. Keep 'em coming!

    Oh and I'm passing on the Versatile Blog Award to you! Stop by and pick it up!

    4growingboys.blogspot.com

    ReplyDelete
  35. these were absolutly amazing!!! Thank you for all the wonderful recipes you post

    ReplyDelete
  36. Could these be made with rice flour instead for a no gluten option? They look yummy.

    ReplyDelete
  37. Those look beautiful and delicious!

    ReplyDelete
  38. Oh my! These really are addicting! Just made them, my house still smells like delicious chocolate. Hope they last until girls night tomorrow night! ;)

    ReplyDelete
  39. Karina's Gluten Free Recipes is a great source for baking gluten free... here's her link to Gluten free vegan chocolate biscotti - http://glutenfreegoddess.blogspot.com/2008/09/chocolate-biscotti-cookies-for-grown.html

    ReplyDelete
  40. This looks absolutely delightful! Don't think they would last too long if I made them.

    ReplyDelete
  41. mine were really crumbly...:( but still yummy.

    ReplyDelete
  42. Silly question... salted or unsalted pistachios? I'm assuming unsalted?

    ReplyDelete
  43. I think this is the first recipe I've tried of yours that was kind of a flop! My dough was also too dry and crumbly, I will try more egg white next time. I also decided to save money by shelling the pistachios myself. What a mistake! Took forever and my thumb is sore. I'll splurge for the shelled ones next time.
    When I tried a small piece when they were all done, I thought well they're just okay... but by the time I was finished I found myself looking for another small piece to munch on. I guess they were more than okay despite the crumbly dough!

    ReplyDelete
  44. The first time I made them, I made them in a bowl and combined all the ingredients together. They came our crumbly.

    When I did the butter and sugar in the mixer, then combined quickly with flour, they were great. Dough can be tricky, if you feel its still a bit dry, add a tbsp of egg whites, although I didn't have to.

    ReplyDelete
  45. the dough worked out great the second time...and I did the same thing...a mystery! hehe

    ReplyDelete
  46. dough is like that! like when you make homemade pasta. happy it worked!

    ReplyDelete
  47. I made these today and substituted almonds for pistachios and added 1/2 cup chocolate chips. They are very filling, so I didn't have trouble limiting myself. Are they supposed to be filling? I have made anumber of your recipes and they r all great!

    I asked you on another post if you have a substitute for a " recipe " but can't recall where I posted, so if answered me, I can't recall which of your recipes I posted on. Thank u for making a difference! Maria Elena

    ReplyDelete
  48. Sorry, Gina, I was asking about a NATILLA recipe above.

    Maria Elena

    ReplyDelete
  49. I made these yesterday for a play date and they were a HUGE success!! they crumbles alittle bit when i cut them but i figured out that if you use a ve3ry sharp knife and just slide it down the dough instead of sawing the dough it cuts very nicely, they look and taste fabulous- I used smart balance butter for a healthier alternative and they were very yummy, my husband has already asked me to make them again but with chocolate chips instead!

    ReplyDelete
  50. Just made them and they are yummy. In fact, you could tell from the taste of the raw batter that they would be. I ended up making them for a shorter time at almost 400 degrees and they were just fine. Thanks for the great recipes.

    ReplyDelete
  51. These are delicious! I used roasted/salted pistachios...anyone used raw ones? Preferences?

    ReplyDelete
  52. Your site is fabulous -- so much better than most of the WW recipes. Have been trying to get away from butter and use more whole wheat flour, so I substituted olive oil and used about 40% whole wheat pastry flour. They were delicious. The only pistachios I had were in the shell -- if you remove the shell then blanch them, the skin comes off easily and the process also gets rid of most of the salt. A little work intensive, but it beat going to the store just to get unshelled nuts. Thanks for the inspiration.

    ReplyDelete
  53. Are you using unsalted pistachios? Thanks!

    ReplyDelete
  54. I bought the pistachios at trader joes, roasted unsalted is what they had.

    ReplyDelete
  55. Jo, thanks for your compliment, and tanks for letting us all know this worked out with olive oil and whole wheat flour.

    ReplyDelete
  56. I'm not sure, they never last in my house.

    ReplyDelete
  57. Hi Gina -

    Just made these tonight -- wanted to make sure the end result is a cookie that IS NOT very sweet, correct? I happen to think they're great, but still wondering. Thanks!

    ReplyDelete
  58. Yes, that is correct. People usually dunk them in their coffee, it's like a breakfast cookie.

    ReplyDelete
  59. Brittany York9/22/11, 4:10 PM

    Just made the recipe and the are delicious! But somehow I didn't get nearly as many pieces as you did! The dough was a little crumbly and hard to keep together so I prob just cut them too large!! But they are very good!! Also had to use sliced almonds since the store I went to didn't have any pistachios... I could have been looking in the wrong places though! :-)

    ReplyDelete
  60. Do you know if you can substitute whole wheat flour for all purpose flour?

    ReplyDelete
  61. These were really good, even my husband and 5 year old son think so! I made a second batch because you're right, these are too tempting to eat just one! The 2nd time however, I used 1/4 splenda and used superfine sugar for the rest. I also used part whole wheat flour (ran out of AP flour!), but only half of what the recipe called for.I was afraid it would be too dense to replace it 100%. Still came out good and dough was not dry like I was afraid it would be. Just FYI.

    ReplyDelete
  62. crumbly and not that good. but when i melted chocolate chips all over them, they tasted way better

    ReplyDelete
  63. in the oven at the moment and the smell alone is divine. Thanks

    ReplyDelete
  64. Hello. I would like to ask, when you say 1-2/3 cup all purpose flour, you mean 1 cup + 2/3 cups flour? Thanks!

    ReplyDelete
  65. Mine were all crumbly and dry could not even cut...

    ReplyDelete
  66. HOw about a Pumpkin Biscotti recipe for the October / November Holidays??? This turned out awesome my first time making and family and BF couldn't get enough:)

    Thank you Gina!!!!!

    Bev

    ReplyDelete
  67. Gina, thanks for a wonderful recipe. They turned out a little crumbly while cutting them but I love that they're not too sweet. That's just the way I like it. I've only recently come across your site and there's so much I'd like to try out. Off to check out some more of it. :)

    ReplyDelete
  68. Gina,
    do you think it is possible to do the dough in the breadmachine?
    I love love your site!

    ReplyDelete
    Replies
    1. It's not like a yeast dough that would have to rise. You just need to mix the ingredients together and bake. Using a bread probably wouldn't make the right sized loaf needed for biscotti.

      Delete
  69. You might try freezing these. They are similar to mandel bread ,Jewish cookie, and they would freeze beautifully. Just heat them a little in the microwave. This will help with portion control. Thank you for all your great recipes

    ReplyDelete
  70. All Hail Queen Gina!!!! I've only made my Gramma's anisette biscotti. She would have LOVED this version. I added 1/4 cup of dried cherries since I had them on hand and someone else mentioned it. 22 cookies vs 24, still 3pt+... though maybe more like 3.5 since 2 cookies are 7.

    Bringing these to a friend's Oscar party tomorrow.

    ReplyDelete
  71. Hello! Do you advise to use the Nevella natural sugar in this recipe as well as other baked recipes?

    ReplyDelete
  72. Why don't you update this recipe. It looks like more than one person, including myself, had trouble with consistency. I had to use 4 eggs to get the dough to stick and guessed at the baking time. Error like that makes me second guess buying your book.

    ReplyDelete
    Replies
    1. just spoke with Gina... the recipe was tested twice already... she will retest again soon and make any changes if necessary.

      Delete

If you really like a post please share, like on FB, Stumble and give it a THUMBS UP or Pin It on Pinterest!

Comments are welcome but please keep it positive and helpful. No hyperlinks, no spam, no ads, no keywords and no personal attacks.