I love experimenting with Italian Baked Goods that mix classic ingredients with a twist. My chocolate pistachio biscotti blends all-purpose flour, unsweetened cocoa powder, and large eggs with semi-sweet chocolate chips and chopped pistachios. The result is a recipe that is neither too hard nor too dry. Read to know more.

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I came up with this Chocolate Pistachio Biscotti recipe when I was experimenting in my kitchen and discovered a perfect mix of intense flavors with the ideal texture that isn’t too dry or hard. I start with 2 cups of all-purpose flour combined with 1 cup of granulated sugar, then throw in 1/2 cup of unsweetened cocoa powder along with a dash of salt and 1/2 teaspoon baking powder.

I beat in 3 large eggs and a teaspoon of vanilla extract for that extra burst of flavor. The highlight for me is when I mix in 1 cup of chopped unsalted pistachios and 1 cup of semi-sweet chocolate chips.

To me, this recipe brings to mind classic Italian baked goods with a modern holiday twist that you can enjoy any time of the year. I’ve made it several times now and it never disappoints.

Enjoy giving it a try!

Why I Like this Recipe

I love this recipe because the combination of rich chocolate and crunchy pistachios just blows my mind every time I make it. I really like how it’s not too dry nor too hard, it has this perfect crispy-chewy balance that makes each bite awesome. I appreciate that the steps are laid out in a simple way so even if im a bit clumsy sometimes i can follow along and not mess up too badly. Besides, it makes my kitchen smell amazing and it’s just really fun to bake something that turns out looking and tasting so good.

Ingredients

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All-purpose flour gives structure and carbs, binding ingredients together in a solid base.
Granulated sugar sweetens the biscotti and provides quick energy for a fun treat.
Unsweetened cocoa powder offers deep chocolate flavor and antioxidants to balance it all.
Eggs add protein, moisture, and bind everything together even if it sometimes feels messy.
Pistachios contribute crunch, healthy fats, and a nutty taste that makes it extra special.
Chocolate chips deliver bursts of semi-sweet chocolate that enhance taste and texture.
Baking powder and salt ensure proper rising and balance flavors without overwhelming the mix.
Vanilla extract enriches the overall aroma and adds warming notes to the recipe.

Ingredient Quantities

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon salt

3 large eggs

1 teaspoon vanilla extract

1 cup chopped unsalted pistachios

1 cup semi-sweet chocolate chips

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, mix together 2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.

3. In a separate bowl, whisk the 3 large eggs and add 1 teaspoon vanilla extract.

4. Stir the wet ingredients into the dry until they form a dough, but don’t overmix it.

5. Gently fold in 1 cup chopped unsalted pistachios and 1 cup semi-sweet chocolate chips.

6. On a lightly floured surface, shape the dough into a log about 10 inches long and about 2 inches wide.

7. Place the dough log on the prepared baking sheet and bake it for about 20 minutes, until the edges are set.

8. Remove the log from the oven and let it cool for 10 minutes before slicing it into 1/2 inch thick pieces.

9. Arrange the slices back on the baking sheet and bake them for another 10 minutes on one side.

10. Flip each biscotti and bake for an extra 10 minutes on the other side until they are firm and crisp. Enjoy your delicious Chocolate Pistachio Biscotti!

Equipment Needed

1. Preheated oven set to 350°F
2. Baking sheet
3. Parchment paper
4. Two mixing bowls (one large for dry ingredients and one for the wet mixture)
5. Measuring cups and spoons
6. Whisk (for beating the eggs and vanilla together)
7. Spatula or wooden spoon (for stirring and folding the ingredients)
8. A lightly floured work surface (for shaping the dough into a log)
9. Knife (for slicing the log into 1/2 inch thick pieces)
10. Tongs or a second spatula (to help flip the slices if needed)

FAQ

Do I really have to bake it twice?

Yes, you do. The first bake helps the dough set, and slicing then baking again gives it that perfect crunchy texture. It takes a bit more time but totally worth it.

Can I substitute the pistachios with other types of nuts?

Sure, you can. Walnuts or almonds work great too, though the flavor will change a little bit. Stick with unsalted nuts to keep the balance.

How long will these biscotti stay fresh?

They'll stay good at room temperature in an airtight container for about a week, sometimes even a bit longer if you're lucky.

Can I freeze the biscotti for later?

Yup, freezing works well. Just wrap them tightly and keep in the freezer for up to 3 months, then let them thaw before eating.

What if I dont have semi-sweet chocolate chips?

You can try using milk chocolate chips instead. The overall flavor might be a little sweeter but it'll still taste really good.

Chocolate Pistachio Biscotti Recipe Substitutions and Variations

If you don’t have all-purpose flour, you can try whole wheat flour for a nuttier taste or even a gluten free blend if you’re aiming for that.
You can substitute granulated sugar with coconut sugar or brown sugar, though it might make the texture a bit different.
If you’re out of eggs or want a vegan twist, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water to replace each egg.
Instead of unsweetened cocoa powder, you might use carob powder which gives a slightly different, yet tasty flavor.

Pro Tips

1. Be careful not to overmix the dough since that can make the biscotti turn out tough and less flavorful; mix just enough until the ingredients are combined.
2. Chill the dough for about 15 minutes before shaping it into a log; it makes the dough easier to handle and cuts down on sticking.
3. When flipping your biscotti slices, use a reliable spatula to avoid breaking them; it’s best to gently lift them instead of using too much force.
4. If your oven tends to cook unevenly, try rotating the baking sheet halfway through baking to get a more uniform crunch.

Chocolate Pistachio Biscotti Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

432

kcal

Equipment: 1. Preheated oven set to 350°F
2. Baking sheet
3. Parchment paper
4. Two mixing bowls (one large for dry ingredients and one for the wet mixture)
5. Measuring cups and spoons
6. Whisk (for beating the eggs and vanilla together)
7. Spatula or wooden spoon (for stirring and folding the ingredients)
8. A lightly floured work surface (for shaping the dough into a log)
9. Knife (for slicing the log into 1/2 inch thick pieces)
10. Tongs or a second spatula (to help flip the slices if needed)

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
3 large eggs
1 teaspoon vanilla extract
1 cup chopped unsalted pistachios
1 cup semi-sweet chocolate chips

Directions

Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, mix together 2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.
In a separate bowl, whisk the 3 large eggs and add 1 teaspoon vanilla extract.
Stir the wet ingredients into the dry until they form a dough, but don't overmix it.
Gently fold in 1 cup chopped unsalted pistachios and 1 cup semi-sweet chocolate chips.
On a lightly floured surface, shape the dough into a log about 10 inches long and about 2 inches wide.
Place the dough log on the prepared baking sheet and bake it for about 20 minutes, until the edges are set.
Remove the log from the oven and let it cool for 10 minutes before slicing it into 1/2 inch thick pieces.
Arrange the slices back on the baking sheet and bake them for another 10 minutes on one side.
Flip each biscotti and bake for an extra 10 minutes on the other side until they are firm and crisp. Enjoy your delicious Chocolate Pistachio Biscotti!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.