Pistachio Chocolate Biscotti
Indulge in the perfect balance of crunch and decadence with this Pistachio Chocolate Biscotti recipe. These double-baked Italian cookies are infused with the nutty richness of shelled pistachios and studded with melty semisweet chocolate chips, creating a harmonious blend of flavors in every bite. With just 20 minutes of prep time and a golden egg wash finish, these biscotti are delightfully crisp, making them perfect for dunking in a steaming cappuccino or enjoying as a standalone treat. Whether you're baking for a holiday gift, a cozy afternoon snack, or an elegant dessert platter, this recipe combines simple ingredients and classic techniques for a bakery-worthy result that’s easy to make at home.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 pieces Large eggs
- 4 tablespoons Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 1 cup Unsalted pistachios (shelled)
- 0.75 cup Semisweet chocolate chips
- 1 piece Egg (for egg wash)
- 1 tablespoon Water (for egg wash)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In a separate bowl, whisk together the eggs, melted butter, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, stirring with a wooden spoon or spatula until a dough forms.
Fold in the pistachios and chocolate chips, ensuring they are evenly distributed throughout the dough.
Lightly flour your hands and divide the dough into two equal portions. Shape each portion into a log approximately 10 inches long and 2 inches wide, placing them on the prepared baking sheet.
In a small bowl, whisk together the egg and water to create an egg wash. Brush the tops of the dough logs with the egg wash for a golden finish.
Bake in the preheated oven for 25 minutes or until the logs are lightly golden and firm to the touch. Remove from the oven and let cool for 10 minutes.
Using a serrated knife, slice the logs diagonally into 1/2-inch thick biscotti pieces.
Place the slices cut side down on the baking sheet and return them to the oven. Bake for an additional 12–15 minutes, flipping halfway through, until the biscotti are crisp and dry.
Allow the biscotti to cool completely on a wire rack before serving or storing in an airtight container.
Nutrition Facts
Calories |
3554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.2 g | 209% | |
| Saturated Fat | 70.1 g | 350% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 1249 mg | 54% | |
| Total Carbohydrate | 478.4 g | 174% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 255.7 g | ||
| Protein | 79.6 g | 159% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 369 mg | 28% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 2249 mg | 48% | |
*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.
