Chocolate Pistachio Biscotti
Indulge in the perfect balance of decadence and crunch with these Chocolate Pistachio Biscotti! This Italian-inspired treat combines the richness of unsweetened cocoa powder and semi-sweet chocolate chips with the earthy, nutty charm of roughly chopped pistachios. Crafted with a simple yet elegant twice-baked process, these biscotti boast a satisfying crisp texture that’s perfect for dunking into coffee or enjoying on their own. The subtle hint of vanilla enhances the flavor profile, making each bite irresistibly aromatic. With just 20 minutes of prep time and a batch yield of 24 pieces, this recipe is a delightful way to elevate your homemade cookie repertoire. Perfect for gifting or savoring at home, these biscotti will quickly become a go-to for chocolate and nut lovers alike.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.3333 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 0.75 cup granulated sugar
- 4 tablespoons unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 0.75 cup shelled, unsalted pistachios (roughly chopped)
- 0.5 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer to cream together the granulated sugar and softened butter until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, until incorporated. Add the vanilla extract and mix well.
Gradually add the dry ingredients into the wet ingredients in small batches, mixing until a dough forms. The dough will be slightly sticky.
Fold in the chopped pistachios and chocolate chips with a spatula until distributed evenly throughout the dough.
Divide the dough in half. With lightly floured hands, shape each half into a log approximately 10 inches long and 2 inches wide. Place the logs onto the prepared baking sheet, spacing them at least 3 inches apart.
Bake the logs in the preheated oven for 25-30 minutes, or until they feel firm to the touch and begin to crack slightly on the surface. Remove from the oven and let cool for 10 minutes.
Using a sharp serrated knife, slice the logs diagonally into 1/2-inch thick biscotti pieces. Arrange the slices cut-side down on the baking sheet.
Return the biscotti to the oven and bake for an additional 10 minutes. Flip the biscotti over and bake for another 8-10 minutes, or until they are dry and crisp.
Remove from the oven and let the biscotti cool completely on a wire rack before serving or storing in an airtight container for up to two weeks.
Nutrition Facts
Calories |
134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.7 g | 7% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 63 mg | 3% | |
| Total Carbohydrate | 19.7 g | 7% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 8.6 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 13 mg | 1% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 94 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
