Chocolate Pistachio Biscotti

Perfectly dense and crispy biscotti flavored with salty pistachios, vanilla, and rich melted dark chocolate.

These chocolate pistachio biscotti are perfect for dunking in coffee, tea, or hot chocolate, or eating them on their own. I’ve never tried making biscotti before, but when I saw this recipe on Also the Crumbs Please, and I had all the ingredients on hand, I knew it was time to give it a try. This easy biscotti recipe was fun & easy to make and tasted delicious–especially dunked in my latte!

Chocolate Pistachio Biscotti

Biscotti:

• 2¼ cups flour
• 1 tsp baking powder
• ½ tsp salt
• ¾ cup white sugar
• 3 tbsp unsalted butter, at room temperature
• 2 tbsp olive oil
• 2 large eggs, at room temperature
• 2 vanilla beans **2 tsp of vanilla extract will work
• 1½ cups pistachios, chopped **Plus more for decorating if desired

Dipping Chocolate:

• 1 cup semi-sweet melting wafers
• ½ tsp coconut oil

How to Make Chocolate Pistachio Biscotti

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Combine the flour, baking powder, and salt in a small bowl; stir until well combined.

Using a stand mixer or hand mixer, beat the sugar, butter, and olive oil together in a large bowl until creamy and smooth, about 1 minute.  Add the eggs and beat until combined.

Remove the vanilla seeds by cutting the vanilla bean pods in half lengthwise with a knife. Using the back of the knife, scrape the inside of the vanilla bean pods to remove the seeds. Add the seeds to the mixture and beat until well combined.

Gradually add the flour mixture and mix until just combined. Fold in the pistachios, but don’t overmix.

Divide the dough into two equal portions and form them into approximately 10×3-inch logs that are 1 inch high on the prepared baking sheet, making sure to keep them about 4 inches apart.

Place into the oven to bake for 25 minutes. Remove from the oven to cool for 10 minutes.

Carefully slice the biscotti into 1-inch thick slices on a slight diagonal and place them cut side down back on the baking sheet. Return to the oven and bake for 7 minutes.

Flip them over and continue baking for another 5-6 minutes.

Remove from the oven and allow them to cool completely on a wire cooling rack.

Prepare the dipping chocolate by placing the dark chocolate wafers in a glass bowl with 1/2 teaspoon of coconut oil, then place them into the microwave for 30 seconds. Remove and stir, then return to the microwave for 20 seconds. Remove and stir, then return to the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the chocolate!

Dip each biscotti into the melted chocolate and place them on a parchment-lined baking sheet.

Sprinkle them with additional chopped pistachios if preferred.

Allow them to dry completely.

Store in an airtight container at room temperature for up to 2 weeks.