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Chocolate Pistachio Biscotti Recipe
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5 from 12 votes

Chocolate Pistachio Biscotti Recipe

These are the best Chocolate Pistachio Biscotti you will ever have. Intense flavors. Not too dry nor hard. Very easy to make.
Prep Time25 mins
Cook Time41 mins
Total Time1 hr 6 mins
Course: Dessert
Cuisine: American
Keyword: Chocolate Pistachio Biscotti Recipe
Servings: 20 biscotti
Calories: 203kcal


  • 2 ¼ cups all-purpose flour (270g)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 3 tablespoon butter (42g)
  • ¾ cup granulated white sugar (150g)
  • 2 tablespoon olive oil (30ml)
  • 2 large eggs
  • 2 vanilla beans* (or 2 teaspoon 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 tablespoon of flour, 1 tablespoon 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.



*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.


Calories: 203kcal