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Lady Behind the Curtain

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Chocolate Pistachio Biscotti

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Chocolate Pistachio Biscotti: Softer than traditional biscotti, these are baked for a shorter time but deliver a rich chocolate flavor and are packed with delicious pistachio nuts.

Chocolate Pistachio Biscotti | Softer than traditional biscotti, these are baked for a shorter time but deliver a rich chocolate flavor and are packed with delicious pistachio nuts.
While this biscotti is perfect the way it is there are lots of ways to dress it up.  Dipping one end into melted white, milk or dark chocolate and adding chopped dried fruit, peppermint chips or a simple drizzle with sprinkles just to name a few.  My favorite thing to do is to tie some up in a treat bag; add it to a coffee or breakfast themed gift basket.  Biscotti is the perfect token of appreciation.  With this recipe you’ll get 12 pieces so you can make several gifts from one recipe!

What is Biscotti?

Chocolate Pistachio Biscotti | Softer than traditional biscotti, these are baked for a shorter time but deliver a rich chocolate flavor and are packed with delicious pistachio nuts.
Originated in the Tuscan city of Prato. They are twice-baked, oblong shaped, dry, crunchy and may be dipped in a drink. Italians are very particular about what they dip their biscotti into. Pretty much it is a list of one—Vin Santo—not coffee. In America dipping is usually saved for coffee or hot tea.

More Biscotti Recipes

COFFEE SHOP BROWNIE MIX BISCOTI 2. PUMPKIN LATTÉ BISCOTTI

Helpful Tips

Chocolate Pistachio Biscotti | Softer than traditional biscotti, these are baked for a shorter time but deliver a rich chocolate flavor and are packed with delicious pistachio nuts.
  • Don’t attempt to make biscotti on a humid day: The cookies will absorb too much of the air’s moisture and won’t be crispy.
  • The dough should be a bit wet and sticky: If the dough is too dry, add water a teaspoon at a time.
  • Space the logs apart on the baking sheet: They will spread
  • Use a serrated knife: Using the right tool will make it so much easier to cut the biscotti. Also, don’t wait too long (about 10 minutes max) after you take it out of the over after the first bake.
  • Bake longer for more crunch: if you want your biscotti to be crunchier, just keep them longer in the oven during the second bake. Make sure to check them often, you don’t want burnt biscotti.

CAN CHOCOLATE PISTACHIO BISCOTTI BE FROZEN?

  1. After the FIRST bake, slice the loaf. Freeze the slices in an airtight container. Defrost and second bake the cookies whenever you need fresh biscotti.
  2. Store fully baked cookies (including the second bake) in airtight containers and freeze.

HOW TO FREEZE CHOCOLATE PISTACHIO BISCOTTI

  • NOTE: THIS SHOULD BE DONE BEFORE ANY DRIZZLE IS ADDED
  • Let biscotti fully cool.
  • Lay the cookies in a single layer on baking sheets lined with parchment paper. Place in freezer until cookies are frozen.
  • Remove from the baking sheet and into a freezer safe container or zip top bag.
  • Label, freeze up to 3 months.

HOW TO DEFROST BISCOTTI

Chocolate Pistachio Biscotti | Softer than traditional biscotti, these are baked for a shorter time but deliver a rich chocolate flavor and are packed with delicious pistachio nuts.
To defrost biscotti, take the cookies out of the container they were freezing in. Let the cookies sit at room temperature until defrosted. DO NOT LET THE COOKIES THAW IN THE CONTAINERS. Droplets of moisture can cause the biscotti to become soggy. NOTE: Biscotti will have lost some of its crunch in the freezer. To bring back the crunch simple bake them a third time. HERE’S HOW→Heat oven to 250°. Place the thawed biscotti STANDING UP (not on their side) on a cookie sheet lined with parchment paper—TURN THE OVEN OFF and by the time the oven is cooled down the cookies should be crunchy again. ADD DRIZZLE.

MORE RECIPES WITH PISTACHIO

TART CHERRY PISTACHIO CHOCOLATE BARK 2. PISTACHIO SALAD MOUSSE PIE 3. PISTACHIO PUDDING COOKIES 4. PISTACHIO MUDDY BUDDIES 5. PISTACHIO FUDGE 6. PISTACHIO PUDDING ICE CREAM
Chocolate Pistachio Biscotti

Chocolate Pistachio Biscotti

Yield: Makes 12 (1 inch) Pieces
Prep Time: 20 minutes
Cook Time: 33 minutes
Total Time: 53 minutes

Softer than traditional biscotti, these are baked for a shorter time but deliver a rich chocolate flavor and are packed with delicious pistachio nuts.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup shelled pistachio nuts
  • 1/2 cup chocolate chips

Instructions

  1. Heat oven to 350°; line a cookie sheet with parchment paper.
  2. In a medium bowl; whisk together flour, cocoa, baking soda and salt.
  3. In a medium mixing bowl beat the butter and sugar until light and fluffy; add eggs being sure to scrap down the sides; beat until well combined.
  4. Slowly add flour mixture blend until it becomes a stiff dough.
  5. Stir in pistachio nuts and chocolate chips.
  6. Transfer dough to the prepared cookie sheet.
  7. Form dough into a 12x4-inch log.
  8. Bake until slightly firm (about 25 minutes).
  9. Cool 5 minute; reduce temperature to 300°.
  10. Place biscotti on a cutting board and with a sharp knife cut the biscotti diagonally into 1-inch thick slices.
  11. Arrange biscotti cut side up on the same lined cookie sheet; bake until crisp (about 8 minutes).

Did you make this recipe?

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© Sheryl
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Chocolate Pistachio Biscotti | Softer than traditional biscotti, these are baked for a shorter time but deliver a rich chocolate flavor and are packed with delicious pistachio nuts.

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