These are the best Chocolate Pistachio Biscotti you will ever have. Intense flavors. Not too dry nor hard. Very easy to make.
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 that are falling apart and are crumbly in the mouth.
So I have never been a huge biscotti fan because I tried many and the majority of them were either too hard or too dry.
This 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 dough for flavor, moisture, and texture. Original Italian Biscotti contain just eggs as wet ingredients. Trust me, the extra butter and olive oil transform them from boring, too hard, and too dry to tasty and crunchy with a little chewy factor.
The 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 they 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.
Think of adding dried cranberries, or hazelnuts, peanuts, macadamia, almonds, you name it. I found that adding 1+½ 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+½ cups amount.
I think a combination of cranberries and pistachio (¾ cup + ¾ 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.
- easy to make
- perfect for Christmas
- loaded with flavors
- not too hard nor dry
- the most delicious biscotti you will ever have
If you make this recipe leave a comment, rate it, and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
Chocolate Pistachio Biscotti Recipe
- 2 ¼ cups all-purpose flour (270g)
- 1 tsp baking powder
- ½ tsp salt
- 3 tbsp butter (42g)
- ¾ cup granulated white sugar (150g)
- 2 tbsp olive oil (30ml)
- 2 large eggs
- 2 vanilla beans* (or 2 tsp vanilla extract)
- 1 ½ 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 ¼ 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 into chocolate and place on baking sheets or a wire rack. Sprinkle with additional pistachio if preferred. Let dry. Store in an airtight container at room temperature for up to 2 weeks.
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