These are the best Chocolate Pistachio Biscotti you will ever have. Intense flavors. Not too dry nor hard. Very easy to make.
I can’t believe that we dive into week two of our Christmas baking journey. This is recipe No. 3 out of 8. Last week, we officially started Christmas baking with Chocolate Gingerbread Men Cookies and Peppermint Brownie Truffles.
This Chocolate Pistachio Biscotti recipe, guys! What should I say? It is freaking genius.
I don’t have a thing for hard cookies where you think your teeth crack instead of the cookie when you bite into. You know what I mean? And I also hate dry cookies which are falling apart and are sandy in the mouth.
So I have never been a huge biscotti fan because I tried MANY biscotti and the majority of them were either too hard or too dry.
This Chocolate Pistachio Biscotti recipe changed everything. It turned me into a biscotti lover!
This recipe is even for non-Biscotti-lovers like I was. They are not hard nor dry but packed with flavor. Let me show you my secrets to perfect biscotti.
I added butter and olive oil to the biscotti dough for flavor, moisture, and texture. Original Italian Biscotti contain just eggs as wet ingredients. Trust me, the extra butter and olive oil transform the biscotti from boring, too hard and too dry to tasty and crunchy with a little chewy factor.
The biscotti dough looks pretty much the same as a regular chocolate chip cookie dough. It is slightly sticky to touch, and the handling is also very similar.
What is unique, is the way how they are baked. Biscotti are baked twice. After making the dough, divide in half, form into logs, bake it, let cool, cut it, and bake it again on both sides.
It’s hard to describe how delicious these Chocolate Pistachio Biscotti are. They are a bit of a mix up of a Pistachio Cookie and ladyfingers. The aftertaste is very similar to ladyfingers.
In the next photo, you can see that I didn’t bake them until they are brown on the edges. They are very pale, maybe lightly golden, after they are done. I find that baking them longer dries them too much out.
There are no rules for nuts and chocolate. I decided to add pistachio to the dough and dip the baked biscotti into semi-sweet chocolate. Pistachio and chocolate have always been a dream team. At least for me.
But hey. It’s your Christmas treat. Transfer these Chocolate Pistachio Biscotti into any biscotti you dream of.
Think of adding dried cranberries, or hazelnuts, peanuts, macadamia, almonds, you name it. I found that adding 1+1/2 cups of pistachio is the best.
You have pistachio with every bite, but it’s not too much either. In case you add something else to the biscotti you can stick to the 1+1/2 cups amount.
I think a combination of cranberries and pistachio (3/4 cup + 3/4 cup) would be super delicious.
You can also change the semi-sweet chocolate for white chocolate, or glaze them with royal icing, or caramel. Or skip all of that. It’s your decision.
See this biscotti recipe as a base biscotti recipe. In fact, that will be the only biscotti recipe you will ever need.
These Chocolate Pistachio Biscotti are
- easy to make
- perfect for Christmas
- loaded with flavors
- not too hard nor dry
- the most delicious biscotti you will ever have
And? Did you make your decision? How will be your perfect biscotti?
If you make this Chocolate Pistachio Biscotti recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
You may also like Easy Chocolate Rum Truffles, Super creamy Eggnog Truffles, Perfect Hot Chocolate Cupcakes, My favorite Linzer Cookies Recipe, or click here to see all recipes.
These are the best Chocolate Pistachio Biscotti you will ever have. Intense flavors. Not too dry nor hard. Very easy to make.
- 2+1/4 cups all-purpose flour (270g)
- 1 tsp baking powder
- 1/2 tsp salt
- 3 tbsp butter (42g)
- 3/4 cup granulated white sugar (150g)
- 2 tbsp olive oil (30ml)
- 2 large eggs
- 2 vanilla beans* (or 2 tsp vanilla extract)
- 1+1/2 cups pistachio, chopped (150g)
- 1 cup semi-sweet chocolate, melted (175g)
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Set aside.
In a medium bowl whisk flour, baking powder, and salt to combine. Set aside.
In a large mixing bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, stir butter, sugar, and oil on medium speed just until combined about 1 minute. Add eggs and vanilla* and stir to combine. Stir in dry ingredients just until combined. The cookie dough should be soft and slightly sticky. If the cookie dough is too sticky add 1-2 tbsp of flour, 1 tbsp at the time. Fold in pistachio. Don't overmix at any step. Watch the video to see the required consistency.
Divide cookie dough in half and form 2 equal sized logs of about 10x3 inches (26x8 cm) in size and about 1-inch height (2.5 cm). Place on the prepared baking sheet about 4-inch apart. Bake for 25 minutes. Remove from oven and let cool 10 minutes. Then cut into 1-inch slices (2.5cm) and set them on the cut sides upright about 1/4 inch apart. Bake for 8 minutes. Then turn them over and bake on the other side for 8 minutes. Remove from the oven and let cool for 5 minutes. Then transfer to a wire rack and let cool completely.
Place chocolate in a heatproof bowl and microwave for 2 minutes. Stir every 15-20 seconds to prevent seizing. Dip each biscotti into chocolate and place on baking sheets or a wire rack. Sprinkle with additional pistachio if preferred. Let dry. Store biscotti in an airtight container at room temperature for up to 2 weeks.
Recipe Video
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.
Did you use roasted/toasted pistachios or raw?
You can use either way and I also used both already. The results are great with both.
I truly enjoyed this recipe and making it again soon. I don’t think I ever ate so much so quickly of something I baked… and it tasted so much better the next day, too! I loved the texture but I would have also enjoyed it a little crunchier. You cannot go wrong with the vanilla bean… I used vanilla bean paste and it was phenomenal.
Hello, I just looked up this recipe again to make for about the tenth time and saw a comment from Vrinda’ about making this without egg, I’ve done it successfully! One of my daughters is anaphylactic to egg and I used an egg replacer called No Egg (I’m in Australia). I just needed to then add a tiny amount of iced water to bring the dough together. It worked very well. I’ve also made this amazing recipe with eggs and it always receives huge compliments – thank you Sabine xx
What if I want to amke it without egg. Any suggestion as I cannot withstand the smell of egg also woluld like to make for my mother, she doesn’t eat egg.
I’m sorry, this recipe wouldn’t work without egg.
Hi Vrinda and Sabine
I make this recipe often – so popular! And several times I’ve made without egg as my daughter is anaphylactic to egg. I used an egg replacer called No Egg and it worked just fine! I personally prefer it with eggs but can safely say you can make it without. And my allergy daughter loves this recipe as well!
Hi Sally, That is great to hear. Thank you so much for sharing that information with us. It’s very helpful for our readers. Thank you!
This recipe is exactly what I was looking for! They are not as hard as biscotti usually are. Love the texture and the taste. Just great! Thank you so much for this recipe!
I’m so happy to hear that, Glenn! I also prefer biscotti which are not so hard. Thank you so much!
These look delicious. I agree with many biscotti being too hard to eat. I want to make these for Christmas. Can they be frozen if I bake them now? I need to get a jump on my holiday baking.
Thank you so much! I don’t recommend freezing biscotti because they dry out too much from freezing and thawing. They are best eaten within one week. However they can be stored in an airtight container at room temperature up to two weeks without any problems.