Chocolate Pistachio Biscotti

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Chocolate Pistachio Biscotti are perfect for holiday baking or giving away to friends!

Chocolate Pistachio Biscotti
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.

Warning: Make at your own risk... these chocolate pistachio biscotti are highly addictive, hard to eat just one!!

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

Warning: Make at your own risk... these chocolate pistachio biscotti are highly addictive, hard to eat just one!!
Print WW Personal Points
4.67 from 6 votes
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Chocolate Pistachio Biscotti

103 Cals 2.5 Protein 15 Carbs 4.5 Fats
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 45 mins
Yield: 24 servings
COURSE: Breakfast, Brunch, Dessert
CUISINE: American
Warning: Make at your own risk... these chocolate pistachio biscotti are highly addictive, hard to eat just one!!


  • 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


  • 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.



Serving: 1biscotti, Calories: 103kcal, Carbohydrates: 15g, Protein: 2.5g, Fat: 4.5g, Saturated Fat: 1.5g, Cholesterol: 20.5mg, Sodium: 43.5mg, Fiber: 1g, Sugar: 6.5g
WW Points Plus: 3
Keywords: chocolate biscotti, Chocolate Pistachio Biscotti, healthy biscotti, pistachio biscotti

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  1. Mine didn’t seem to want to slice easily.  Crumbly..  maybe because whole pistachios..?? 

  2. Made these earlier this week, they’ve all been eaten. My husband has requested more. These are great.

  3. This was an easy and amazing recipe ❤️❤️❤️

  4. 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! 

  5. If you replaced the sugar with Stevia how would that alter the points per cookie ww freestyle points

  6. 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!

  7. 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!

  8. 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!

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

  10. 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.

  11. 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

  12. 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.

  13. 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. 🙂

  14. 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!!!!!


  15. Mine were all crumbly and dry could not even cut…

  16. 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!

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

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

  19. 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.

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

  21. 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! 🙂

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

  23. 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!

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

  25. Do they freeze well?

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

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

  28. Are you using unsalted pistachios? Thanks!

  29. 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.

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

  31. 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.

  32. 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!

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

    Maria Elena

  34. 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

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

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

  37. 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.

  38. 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!

  39. I used unsalted.

  40. Silly question… salted or unsalted pistachios? I'm assuming unsalted?

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

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

  43. Karina's Gluten Free Recipes is a great source for baking gluten free… here's her link to Gluten free vegan chocolate biscotti –

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

  45. Those look beautiful and delicious!

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

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

  48. 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!

  49. 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!

  50. 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!

  51. 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. 🙂

  52. weird…i came up with 2pp+ instead of 3.

  53. 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.


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

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

  56. 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!!!

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

  58. 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!

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

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

  61. 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,


  62. 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!

  63. Take it from Hubby.. These were ridiculous..I cant wait to have these again…

  64. 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?

  65. 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?

  66. 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!

  67. 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!!!

  68. 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.

  69. 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…

  70. Be still my fat butt.

  71. Let me know how you like them!

  72. Totally making these…LOVE the pistachio and chocolate combo! They look delicious.

  73. Looks amazing! I love your blog it is wonderful!

  74. 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.

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

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

  77. 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.

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

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

  80. Those look so delicious!

  81. 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!

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

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