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.
If you wanted to make these GF, do you have a combo of flours you would substitute or just good quality all-purpose GF flour?
I buy cup4cup
Mine didn’t seem to want to slice easily. Crumbly.. maybe because whole pistachios..??
Maybe it cooked too long?
Made these earlier this week, they’ve all been eaten. My husband has requested more. These are great.
This was an easy and amazing recipe ❤️❤️❤️
These are incredible! Very chocolatey and a pleasing texture. I was worried after reading some reviews that the dough would be too dry, but I made them exactly as written and found the dough to be soft and easy to work with!
If you replaced the sugar with Stevia how would that alter the points per cookie ww freestyle points
I’ve never made biscotti so I was a little nervous. I followed the recipe to the letter and these little cookies are AMAZING! They have the texture of store-bought biscotti (lots of crunch) but mine were just a smidge soft in the very middle. I think it’s because I was afraid I was going to burn them so only left them in for 3 min each side. Make these! They don’t disappoint!
Thanks Amy! Glad you enjoyed them!
Gina,
I’ve been looking at this recipe for MONTHS and just haven’t had time to make it. I’m currently enjoying 2 weeks off work, so I decided to give it a whirl. Turned out FANTASTIC! I made the dough EXACTLY like you did, but I had roasted/salted pistachios because that’s all Kroger had in stock. Thanks for the wonderful recipe! I think next time I might add chocolate chips for variation. Now that I know I can make the dough, I might try all kinds of experiments with it!
Great! Glad you enjoyed them Suzanne!
Dear Gina, tried this recipe after getting success with the cranberry anf pistachio one but this turned out really dry and crumbly instead. Noted the difference is the amount of butter (twice more in the chocolate) than the cranberry kind. Is that the reason? Also reverted to hand mixing in getting the dough for the chocolate kind. Pls help!
just spoke with Gina… the recipe was tested twice already… she will retest again soon and make any changes if necessary.
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.
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
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.
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. 🙂
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
Mine were all crumbly and dry could not even cut…
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!
in the oven at the moment and the smell alone is divine. Thanks
crumbly and not that good. but when i melted chocolate chips all over them, they tasted way better
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.
Do you know if you can substitute whole wheat flour for all purpose flour?
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! 🙂
Yes, that is correct. People usually dunk them in their coffee, it's like a breakfast cookie.
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!