Chocolate pistachio biscotti are a modern twist on the traditional Italian biscotti, blending classic technique with rich, contemporary flavors. Traditional biscotti, also known as cantucci, originated in the Tuscan city of Prato during the Renaissance and were typically made with almonds and twice-baked to create their signature crunch. The addition of chocolate and pistachios is a more recent innovation, likely developed by Italian and Italian-American bakers looking to enhance the flavor and appeal of the classic cookie. Pistachios, especially prized in southern Italy and Sicily, pair naturally with dark chocolate, creating a balance of nutty richness and bittersweet depth. This updated version of biscotti retains the traditional texture and form while showcasing ingredients that reflect both Italy’s regional diversity and a modern appreciation for bold, complementary flavors.

Chocolate Pistachio Biscotti are delightful and crisp cookies enriched with a delightful nuttiness. They possess a satisfying crunch and can be effortlessly prepared. These cookies are an ideal accompaniment for dipping into your espresso, creating a harmonious blend of flavors.
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Prep Time 20 minutes
Cook Time 20 minutes
Second baking 14 minutes
Servings: 20 cookies
Ingredients Method

Ingredients
  

  • 2 cups All-Purpose Flour
  • 1½ cup unsalted pistachios
  • ½ cup butter softened
  • 1 cup granulated sugar
  • ½ cup maple syrup
  • 2 large eggs
  • ¼ cup unsweetened cocoa powder
  • 1½ tsp baking powered
  • 1 tsp ground cinnamon
  • ¼ tsp salt

Method
 

  1. Set your oven to preheat at 350 degrees Fahrenheit (175 degrees Celsius).
  2. Place almond flour, cocoa powder, baking powder, cinnamon and salt in a food processor, and pulse until the ingredients are well combined. Pour in the maple syrup and pulse again until a cohesive dough forms. Take the dough out of the food processor and incorporate the pistachios using a spatula.
  3. In a separate bowl, whisk the butter and sugar together until the mixture becomes light and fluffy. Gradually introduce the eggs and continue to beat until well mix.
  4. Combine the flour mixture with the wet ingredients until a firm and unyielding dough takes shape. Form the dough into two logs and placed on a baking sheet lined with parchment paper. Allow the dough to bake in the preheated oven for a duration of 20 minutes. After baking, extract the dough from the oven and permit it to cool down to room temperature on a wire rack.
  5. Cut the dough into 1/2-inch slices on the diagonal and bake for 7 minutes. Turn cookies over and bake for 7 minutes until toasted.