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Chocolate Pistachio Biscotti Recipe

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4.2 from 73 reviews

  • Author: Ava
  • Total Time: 45 minutes
  • Yield: 24 biscotti
  • Diet: Vegetarian

Description

This Chocolate Pistachio Biscotti recipe delivers crunchy, cocoa-infused Italian cookies studded with whole pistachios. Perfect for dipping in coffee or hot chocolate, these twice-baked treats combine rich chocolate flavor with nutty texture. Easy to prepare and ideal for sharing, the recipe yields about 24 crisp biscotti with a delectable balance of sweet and nutty notes.

Ingredients

Dry Ingredients

  • 1 2/3 cups all-purpose flour
  • 1/2 cup unsweetened good quality cocoa powder
  • 1 1/2 teaspoons baking powder
  • Pinch of salt
  • 3/4 cup whole pistachios

Wet Ingredients

  • 2 ounces (1/4 cup) butter, softened
  • 3/4 cup superfine sugar (can be processed in a food processor)
  • 2 large eggs

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking.
  2. Combine Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt to evenly distribute all dry components.
  3. Add Pistachios: Stir the whole pistachios into the dry mixture, ensuring they are well incorporated.
  4. Cream Butter and Sugar: Using a mixer on medium speed, beat the softened butter and superfine sugar together for 1 to 1 1/2 minutes until creamy and fluffy.
  5. Incorporate Eggs: Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition to combine fully.
  6. Mix Dry Ingredients into Wet: Add the dry ingredients to the wet mixture and blend on low speed just until the dough forms, avoiding overmixing to keep biscotti tender.
  7. Shape the Dough: Remove the dough from the mixing bowl. With clean hands, divide the dough into two or three equal pieces. Shape each piece into a long, flat loaf approximately 8 inches long and 1 1/2 inches wide.
  8. Bake the Loaves: Place the shaped loaves onto the prepared baking sheet and bake in the preheated oven for 20 minutes, until firm and set.
  9. Slice the Biscotti: Allow the loaves to cool slightly until they can be safely handled. Using a serrated bread knife, slice the loaves diagonally into 1/2-inch-thick slices to create traditional biscotti shapes.
  10. Second Bake for Crispiness: Arrange the slices cut side down on the baking sheet. Bake for an additional 3 to 4 minutes per side, flipping halfway through. Bake less if you prefer softer biscotti. Once done, cool completely before serving. The recipe yields about 24 biscotti.

Notes

  • Using superfine sugar helps achieve a smoother batter.
  • Processing granulated sugar in a food processor is a good alternative if superfine sugar is unavailable.
  • A serrated bread knife ensures clean, even biscotti slices without crumbling.
  • Adjust the second baking time to your preferred biscotti crunchiness—less time for softer biscotti, more for extra crisp.
  • Store biscotti in an airtight container to maintain crispness.
  • The pistachios can be toasted lightly before adding for extra flavor if desired.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

Find it online: https://quickandsweetrecipes.com/chocolate-pistachio-biscotti-recipe/