Chocolate Pistachio Biscotti: A Fun Twist on an Italian Classic
Chocolate pistachio biscotti are more than just a cookie. They’re a delicious twist on an old Italian favorite. You’ve probably heard of biscotti, those crunchy, twice-baked cookies that have been around since Renaissance Italy. Traditionally, they were made with almonds, but this version shakes things up with buttery pistachios and rich dark chocolate.
It might seem like a small change, but trust me, it makes a big difference. The pistachios add a soft nuttiness and satisfying crunch, while the chocolate brings just enough depth to keep things interesting. These biscotti still nod to their Tuscan roots, but they’ve got a bold, modern edge perfect for dunking in your morning coffee or sneaking as a late-night treat.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix dry ingredients: In a large bowl, whisk flour, both sugars, baking powder, baking soda, and salt.
- Mix wet ingredients: In a separate bowl, beat eggs. Stir in vanilla, almond extract (if using), and melted butter.
- Combine wet and dry: Add wet mixture to the flour mixture. Stir until just combined. Dough will be thick.Add pistachios & chocolate: Fold in pistachios and chocolate chunks evenly.
- Shape logs: Divide dough into 2 portions. On each baking sheet, form dough into a log about 12" long, 2.5" wide, and ¾" tall. Leave space between the logs—they’ll spread a little.
- First bake: Bake logs for 25–30 minutes or until golden and firm to the touch. Remove and cool on the pan for 15 minutes.
- Slice & second bake: Reduce oven to 300°F (150°C). Using a serrated knife, cut logs on the diagonal into ½-inch thick slices (you should get about 24 per log). Place slices cut-side down on the baking sheets.
- Bake again: Bake for 12–15 minutes, flip, and bake another 10–12 minutes or until dry and crisp.
- Cool completely on a wire rack. Biscotti will harden as they cool.
Notes
Wet your hands when shaping the logs—biscotti dough can be sticky.
For clean cuts, use a sharp serrated knife and saw gently. Letting the logs cool for 10–15 minutes after the first bake helps prevent crumbling.
Cutting on a diagonal gives you longer, café-style biscotti. Pistachio
Use roasted pistachios for more flavor, but make sure they’re unsalted or lightly salted to avoid overpowering the sweetness. No pistachios? You can substitute with almonds, hazelnuts, or even macadamia nuts. Chocolate Matters
Dark chocolate (60–70%) to balance the sweet dough and nutty pistachios.
Chocolate chips hold their shape, but chunks melt into little pockets of richness. Optional: Dip or drizzle cooled biscotti with melted chocolate for extra indulgence.
Storage
One of the best things about biscotti besides the crunch is how well they keep. These chocolate pistachio biscotti are built to last (they were originally made for long journeys, after all!).
Room Temperature:
Store your biscotti in an airtight container at room temp. They’ll stay fresh and crisp for up to 2 weeks. A cookie tin or glass jar works best to maintain that crunch.
Freezing:
Want to make a big batch ahead of time? Biscotti freeze beautifully. Just let them cool completely, then place in a freezer-safe bag or container. They’ll keep for up to 3 months. To serve, thaw at room temp—no need to re-bake unless you want them extra crisp.
Avoid Moisture:
Biscotti and humidity don’t mix. Keep them away from steam, open windows, or the fridge. Moisture will soften them, and that’s just not the vibe.
