Description
A crunchy and chocolatey chocolate pistachio biscotti recipe that combines roasted pistachios with melted chocolate for the perfect twice-baked cookie.
Ingredients
2 ¼ cups all-purpose flour, spooned and leveled
1 teaspoon baking powder
½ teaspoon salt
3 tablespoon unsalted butter, at room temperature
¾ cup granulated white sugar
2 tablespoon olive oil
2 large eggs
2 teaspoon alcohol-free vanilla flavor
1 ½ cups pistachios, chopped
1 cup semi-sweet chocolate, melted
Instructions
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl whisk flour, baking powder, and salt together.
3. In a large bowl mix butter, sugar, and olive oil until just combined. Add eggs and vanilla flavor, stir until smooth.
4. Add dry ingredients to wet ingredients. Mix until just combined. Dough should be soft and slightly sticky. Add extra flour if needed. Fold in pistachios.
5. Divide dough into 2 logs about 10×3 inches. Place on baking sheet 4 inches apart. Bake 25 minutes. Let cool 10 minutes.
6. Cut logs into 1-inch slices. Stand slices upright on baking sheet, about ¼ inch apart. Bake 8 minutes, flip, then bake 8 more minutes. Let cool completely.
7. Melt chocolate in a microwave-safe bowl in 15–20 second intervals, stirring until smooth.
8. Dip each biscotti into chocolate. Place on parchment paper. Sprinkle with chopped pistachios if desired. Let dry completely.
Notes
Store biscotti in an airtight container at room temperature for up to 2 weeks.
For variation, use dark chocolate, white chocolate drizzle, or swap pistachios for almonds or hazelnuts.
- Prep Time: 30 minutes
- Cook Time: 41 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American