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Senin, 20 Januari 2020


These are the best Chocolate Pistachio Biscotti you will ever have. Intense flavors. Not too dry nor hard. Very easy to make.

I can’t believe that we dive into week two of our Christmas baking journey. This is recipe No. 3 out of 8. Last week, we officially started Christmas baking with ★★★★★ | BAKED CRANBERRY BRIE BREAD BOWL and EASY CROISSANT BREAKFAST SANDWICHES.


5 from 1 vote
Chocolate Pistachio Biscotti Recipe
Chocolate Pistachio Biscotti Recipe
Prep Time
25 mins
Cook Time
41 mins
Total Time
1 hr 6 mins
These are the best Chocolate Pistachio Biscotti you will ever have. Intense flavors. Not too dry nor hard. Very easy to make.
Course: Dessert
Cuisine: American
Keyword: Chocolate Pistachio Biscotti Recipe
Servings20 biscotti
Calories203 kcal
AuthorSabine Venier

  • 2+1/4 cups all-purpose flour (270g)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3 tbsp butter (42g)
  • 3/4 cup granulated white sugar (150g)
  • 2 tbsp olive oil (30ml)
  • 2 large eggs
  • 2 vanilla beans* (or 2 tsp vanilla extract)
  • 1+1/2 cups pistachio, chopped (150g)
  • 1 cup semi-sweet chocolate, melted (175g)
  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Set aside.
  2. In a medium bowl whisk flour, baking powder, and salt to combine. Set aside.
  3. In a large mixing bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, stir butter, sugar, and oil on medium speed just until combined about 1 minute. Add eggs and vanilla* and stir to combine. Stir in dry ingredients just until combined. The cookie dough should be soft and slightly sticky. If the cookie dough is too sticky add 1-2 tbsp of flour, 1 tbsp at the time. Fold in pistachio. Don't overmix at any step. Watch the video to see the required consistency. 
  4. Divide cookie dough in half and form 2 equal sized logs of about 10x3 inches (26x8 cm) in size and about 1-inch height (2.5 cm). Place on the prepared baking sheet about 4-inch apart. Bake for 25 minutes. Remove from oven and let cool 10 minutes. Then cut into 1-inch slices (2.5cm) and set them on the cut sides upright about 1/4 inch apart. Bake for 8 minutes. Then turn them over and bake on the other side for 8 minutes. Remove from the oven and let cool for 5 minutes. Then transfer to a wire rack and let cool completely. 
  5. Place chocolate in a heatproof bowl and microwave for 2 minutes. Stir every 15-20 seconds to prevent seizing. Dip each biscotti into chocolate and place on baking sheets or a wire rack. Sprinkle with additional pistachio if preferred. Let dry. Store biscotti in an airtight container at room temperature for up to 2 weeks.

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