These Chocolate Pistachio Biscotti are so easy to make and one of the best cookies for the holidays. The pairing of dark chocolate and pistachios works beautifully in these cookies. They're deliciously crunchy and perfect for dipping in coffee. By the way, have you tried my Linzer cookies yet?
Step-by-step video tutorial
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Process shots
Cream together the butter, sugar and oil. Add eggs and vanilla and mix to combine. Then add the flour, baking powder and salt and mix just until combined. The cookie dough should be soft and slightly sticky. Fold in the pistachios.
Divide the cookie dough in half and form 2 equal logs approximately 10x3-inches (26x8cm) in size and about 1-inch (2.5 cm) tall. Then bake and remove from the oven to cool for 10 minutes.
Then cut into 1-inch (2.5 cm) slices and set them upright on the cut sides about ¼-inch (0.6cm) apart. Bake, then turn, and bake on the other side again.
Expert tips for success
- I use green peeled pistachio kernels grade A from Iran. They have a dark green color because they are harvested before they are fully ripened and therefore don't turn yellow. Pistachios can vary in taste, color, and size. Depending on where you live, you will have just a few different types of pistachios available or maybe only one. Use whatever you like most.
- Use can swap the pistachios and add any mix-ins you love. Whatever you choose to add, don't add more than 1 ½ cups of mix-ins.
- Add an additional 1-2 tablespoon flour if your dough is too sticky to shape it. Otherwise, the cookies spread too thin during baking.
- Bake the sliced cookies until lightly browned and pale. Don't bake them too long otherwise they end up very hard and tough to bite.
How long do they last
They store well in an airtight container at room temperature for up to 2 weeks.
Make ahead and freezing instructions
- Unbaked dough - After shaping the dough into two logs, wrap tightly in plastic wrap and place in freezer bags or containers. Freeze for up to 1 month. To thaw, unwrap and let sit on the kitchen counter for 2 hours. Then bake according to the instructions.
- Baked biscotti - After cooling, wrap each cookie tightly in plastic wrap, place in freezer bags or containers, and freeze for up to 3 months. To thaw, unwrap and let sit on the counter for 1 hour.
More holiday recipes to try
Recipe
Chocolate Pistachio Biscotti Recipe
Ingredients
- 2 ¼ cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 tablespoon unsalted butter, at room temperature
- ¾ cup granulated white sugar
- 2 tablespoon olive oil
- 2 large eggs
- 2 teaspoon vanilla extract
- 1 ½ cups pistachios, chopped
- 1 cup semi-sweet chocolate, melted
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and 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 another 1-2 tablespoon of flour, 1 tablespoon at a time. Fold in pistachios. Don't overmix at any step.
- Divide the cookie dough in half and form 2 equal logs approximately 10x3-inches (26x8cm) in size and about 1-inch (2.5 cm) tall. Place on the prepared baking sheet about 4-inch (10cm) apart. Bake for 25 minutes. Then remove from the oven and let cool 10 minutes.
- Then cut into 1-inch (2.5 cm) slices and set them upright on the cut sides about ¼-inch (0.6cm) 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 parchment paper or a wire rack. Sprinkle with additional pistachios if preferred. Let dry. Store in an airtight container at room temperature for up to 2 weeks.
Video
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Sylvia
I just made a these and they look and taste wonderful. I used one 1 chopped pistachios and 1/2 cup cranberries. I also added orange zest. Once the top half dipped in white chocolate I sprinkled very fine pistachio “dust” that was a by produce of my old grinder trying to chop the nuts. It all worked out beautifully. Thank you for sharing this recipe.
Lynne Corvelle
These biscottis are so delicious.. I’ve made many times and get requests for more. I’ve also made them gluten free and they’re just as good.
Mary
I have been using this recipe for about a year and it’s just perfect. I’ve given the biscotti to several friends as gifts and they too love them. They freeze well too. My only adjustment is using only one cup of pistachios. Thanks for the recipe!