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?
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Video Tutorial
Why You’ll Love This Recipe
- They’re refreshing. Are you tired of the usual “holiday flavors”? The refreshing nutty flavor of pistachio will do the trick.
- They’re the perfect cozy snack. Dip this biscotti in your coffee or hot cocoa and cuddle up under a warm, thick blanket for a dreamy Christmas morning.
- They last. You can store these desserts for up to 3 months! I’ll share the make-ahead and freezing instructions with you in a bit.
Ingredients
- 2 ¼ cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 tablespoons unsalted butter (at room temperature)
- ¾ cup granulated white sugar
- 2 tablespoons olive oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups pistachios (chopped)
- 1 cup semi-sweet chocolate (melted)
Let’s Talk About Pistachios
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.
How to Make Chocolate Pistachio Biscotti
Learn how to make Chocolate Pistachio Biscotti with these simple instructions!
1. Prepare your baking implements.
Preheat oven to 350°F (or 175°C). Line a baking sheet with parchment paper and set aside.
2. Prepare your dry ingredients.
In a medium bowl whisk flour, baking powder, and salt to combine. Set aside.
3. Start making your cookie dough.
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 for about 1 minute. Add eggs and vanilla and stir to combine.
4. Combine wet and dry ingredients.
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 the pistachios. Don't overmix at any step.
5. Bake your biscotti logs.
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 inches (10cm) apart. Bake for 25 minutes. Then remove from the oven and let cool for 10 minutes.
6. Finish baking your biscotti.
Cut the baked logs 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 another 8 minutes.
Remove from the oven and let cool for 5 minutes. Then transfer to a wire rack and let cool completely.
7. Dip your biscotti in chocolate.
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 your biscotti dry before serving.
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
For Unbaked Dough
After shaping the dough into two logs, wrap them tightly in plastic wrap and place them 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.
For Baked Biscotti
After cooling, wrap each cookie tightly in plastic wrap, place them in freezer bags or containers, and freeze for up to 3 months. To thaw, unwrap and let sit on the counter for 1 hour.
Expert Tips for Success
- You can use other nuts. You 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.
- You can add more flour if needed. Add an additional 1-2 tablespoons of flour if your dough is too sticky to shape it. Otherwise, the cookies spread too thin during baking.
- Be careful not to overbake. 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.
Chocolate Pistachio Biscotti FAQs
Yes, biscotti should be hard and dry. This makes them perfect for dunking in coffee! That said, they shouldn’t be too hard to bite or too crumbly that they would easily fall apart. If you’d rather like them harder, just bake them longer.
You can use either type of pistachio. I have tried using both of them already and the results are great either way!
I’m sorry, this recipe won’t work without eggs.
I don’t recommend freezing biscotti because they tend to 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 for up to two weeks without any problems.
More Holiday Recipes to Try
I hope you enjoyed this Chocolate Pistachio Biscotti recipe! By the way, this isn’t my only holiday-themed dessert. You can check out these recipes as well.
Happy holidays!
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.
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Teresa
Well done, patting my belly as we speak. Thank you for sharing. Great recipes should always get passed along. So grateful.....
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!