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Chocolate Pistachio Biscotti

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

Chocolate Pistachio Biscotti

These chocolate pistachio biscotti are perfect for dunking in coffee, tea, and 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 Pleas, and I had everything I had on hand, I knew it was time to give it a try. They were fun & easy to make and tasted so delicious–especially dunked in my latte!

Chocolate Pistachio Biscotti

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 together 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.

Chocolate Pistachio Biscotti

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 to bake for 7 minutes. Flip them over and continue to cook for another 5-6 minutes.

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

Chocolate Pistachio Biscotti

Prepare the dipping chocolate by placing the dark chocolate wafers in a glass bowl with 1/2 teaspoon of coconut oil then put into the microwave for 30 seconds. Remove and stir then place back into the microwave for 20 seconds. Remove and stir then place back into 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.

Chocolate Pistachio Biscotti

Chocolate Pistachio Biscotti

Chocolate Pistachio Biscotti

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: Italian
Servings: 24 +/-
Author: Pam - For the Love of Cooking

Ingredients

Biscotti:

  • 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
  • cups pistachios, chopped **Plus more for decorating if desired

Dipping Chocolate:

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

Instructions

  • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. 
  • Combine the flour, baking powder, and salt together 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 10x3-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 to bake for 7 minutes. Flip them over and continue to cook for another 5-6 minutes. 
  • Remove from the oven and allow them to cool completely on a wire rack
  • Prepare the dipping chocolate by placing the dark chocolate wafers in a glass bowl with 1/2 teaspoon of coconut oil then put into the microwave for 30 seconds. Remove and stir then place back into the microwave for 20 seconds. Remove and stir then place back into 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.
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