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.
Nutrition
Notes
Shaping & Slicing:
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.
Most of the calories and fat in Chocolate Pistachio Biscotti come from pistachios and chocolate, which contribute heart-healthy unsaturated fats along with some saturated fat. Added sugars and refined flour make up the majority of carbohydrates, while eggs and nuts provide modest protein.
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.
Nutrition Facts (Estimated)
Serving Size: 1 biscotti (≈45g)
| Calories | 210 | |
| Total Fat | 11 g | 14% |
| Saturated Fat | 3.5 g | 18% |
| Cholesterol | 35 mg | 12% |
| Sodium | 85 mg | 4% |
| Total Carbohydrate | 26 g | 9% |
| Dietary Fiber | 2 g | 7% |
| Total Sugars | 14 g | |
| Includes Added Sugars | 12 g | 24% |
| Protein | 5 g | 10% |
| Vitamin D | 0.4 mcg | 2% |
| Calcium | 40 mg | 4% |
| Iron | 1.6 mg | 8% |
| Potassium | 150 mg | 3% |
*Percent Daily Values are based on a 2,000-calorie diet.