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?
Jump to:
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.
You can find the video in the post above. If you don't see a video, please check your browser settings.
Cathy
I feel compelled to point out that biscotti are SUPPOSED to be hard and dry—they are meant to be dunked in coffee.
Sabine
They are dry and hard and perfect for dunking in coffee but not too hard to bite or too crumbly that they would fall apart. If you like them harder, just bake them longer. I hope that helps.
Trish
This was my first time making any kind of biscotti. I must say this recipe was very easy to follow and to make the biscotti was not as hard as I thought it would be. This recipe is very tasty, not too crunchy. I would definitely make this recipe again. My son thinks I should bake a little longer for more of a crouton texture. I give this recipe 10 stars. Thank you for sharing your delicious recipe.
Andrea
Just made these! Love them. Very tasty and not too difficult to make.
Roxanne
This is the best biscotti recipe I have seen & made. I followed the recipe exactly as written and received loads of compliments! Thanks to sharing this on Pinterest.
Jo Wiz
Did you use roasted/toasted pistachios or raw?
Sabine
You can use either way and I also used both already. The results are great with both.
Camille
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.
Sally Martin
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
Vrinda
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.
Sabine
I'm sorry, this recipe wouldn't work without egg.
Sally Martin
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!
Sabine
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!
Glenn
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!
Sabine
I'm so happy to hear that, Glenn! I also prefer biscotti which are not so hard. Thank you so much!
Karen
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.
Sabine
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.