Chocolate Pistachio Biscotti

Twice-baked  Chocolate Pistachio Biscotti cookies are a favorite Italian crunchy dunking cookie and a touch of espresso makes this a gourmet delight.

All the flavors in these fabulous-tasting chocolaty biscotti bring a perfect blend of ingredients to make these cookies unforgettable.

Biscotti is a classic traditional cookie that comes in all kinds of yummy flavors throughout Europe and Italians are proud to present these to company and make for gifts during the Christmas holiday for friends and family.

The Italian Biscotti (meaning twice baked) and a very versatile dough that can be left plain, dressed with icing, and sprinkles, and changed with added mix-ins with the many suggestions below.

For this easy recipe that all chocolate and biscotti lovers will enjoy, just hit print on the recipe card below and all the ads will disappear to get started on baking some yummy biscotti.

Step By Step Making Chocolate Pistachio Biscotti(see recipe printable card at the end for complete instructions)

1. Preheat the oven to 350 degrees and prepare baking sheets with parchment paper
2. Whisk to combine all dry ingredients except espresso powder and pistachios, and set aside.
3. In a clean bowl whisk together the sugar with eggs then add the vanilla 
4. Slowly stir in the flour mixture, and fold in the pistachios, (and chocolate if using) last.
5. Shape the dough into logs, usually 3 or 4 depending on the size of cookies you prefer.
6. Place the whole loaves on the baking sheets and bake for around 30 minutes. 
7. Cool, cut, and store
8. A printable recipe is available at the end of this post. Hit print to avoid any ads

Other Mix-In Suggestions:

1. peanut butter chips
2. mint chocolate chips
3. toffee chips
4. chopped maraschino cherries
5. crushed canes canes
6. substitute chopped pretzels for nuts
7. dried fruits like cranberries
8. for Christmas, for a colorful cookie, pistachios add chopped maraschino cherries and white chocolate chips
9. white, milk, and dark chocolate chunks
10. chopped hazelnut and hazelnut chocolate candy 
11. chopped unwrapped caramels, pistachios, pecans, macadamia nuts, coconut
12. pumpkin seeds for nut allergies
13. cookies can be left plain, rolled in cinnamon sugar, powdered sugar, or frosted
14. add coconut and chocolate chips
15. other flavor extracts: anisette extract, cinnamon extract/oil, coffee extract, orange extract

Shopping List( as mentioned above the printable recipe card has measurements and instructions below) 

1. flour
2. unsweetened cocoa powder
3. baking soda
4. salt
5. eggs
6. oil
7. sugar
8. almond extract
9. vanilla extract
10. instant espresso
11. shelled pistachios (left whole or you can coarsely crush them)
12. optional: chocolate chips semi-sweet

Tips

• shape into large for larger cookies and small logs for smaller cookies
• cookie flavors can be changed with any extracts
• the cookies may need more flour when shaping if the dough is sticky
• use a lined cookie sheet (or Silpat mat, however, do not cut the cookies on the mat use a cutting board)
• substitute pumpkin or sunflower seeds for allergies or eliminate them and use more almond flavoring
• cool for at least 10 minutes before attempting to slice after the first bake
• toast them flip them after 10 minutes and continue to bake until toasted
• when cutting use a bread knife and saw them back and forth at an angle
• these cookies freeze in an airtight container for up to 4 months

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Making a large log-shaped cookie is so much easier than individual rolling or drop cookies.


Once your cookies are baked, and slightly cooled they will cut easily to bake again toast and you decide the thickness you want or make them large or smaller logs for smaller cookies.


The are so many possibilities for decorating for a festive look, cherries go deliciously with chocolate, and these are perfect for the Christmas holiday cookie try, cookie exchanges, or gift giving in a pretty Italian mug!.

Chocolate Pistachio Biscotti

Yield: 30

Author: Claudia Lamascolo

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Chocolate Italian Pistachio Biscotti are cookies made from scratch, baked, and toasted. They're perfect with a hot cup of espresso.

Ingredients

• 2 cups flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 4 eggs
• 1 cup oil
• 1 cup sugar
• 1 1/4 teaspoons almond extract
• 1 teaspoon vanilla extract
• 1 tablespoon instant espresso
• 1 cup of shelled pistachios (left whole or you can coarsely crush them)
• Optional:1 cup of semi-sweet chocolate chips
• See notes for optional extracts flavors and mix-in suggestions

Instructions

1. Preheat the oven to 350 degrees and prepare baking sheets with parchment paper.
2. In a large bowl add the flour, cocoa powder salt, and baking soda, whisk to combine, and set aside.
3. In a clean bowl whisk together the sugar with eggs then add the vanilla and espresso powder and blend together evenly.
4. Slowly stir in the flour mixture, then fold in the pistachios, (and chocolate if using) last.
5. Shape the dough into 3 or 4 logs on a floured board ( using more flour if the dough is sticky) and place on the prepared baking sheets.
6. Bake for around 25 to 30 minutes or until the middle is set and the edges start to brown.
7. Cool for 10 to 15 minutes then place on a cutting board.
8. Using a bread knife, saw slices of cookies at an angle.
9. Place them back on the baking sheet and toast them (I usually turn them after 10 minutes) and continue to bake until toasted.
10. Cool completely then store in an airtight container..

Notes

Other Mix-In Suggestions:

1. peanut butter chips
2. mint chocolate chips
3. toffee chips
4. chopped maraschino cherries
5. substitute chopped pretzels for nuts
6. dried fruits like cranberries
7. for Christmas, for a colorful cookie, add chopped maraschino cherries and white chocolate chips
8. white, milk, and dark chocolate chunks
9. chopped hazelnut and hazelnut chocolate candy 
10. chopped unwrapped caramels, pistachios, pecans, macadamia nuts, coconut
11. pumpkin seeds for nut allergies
12. cookies can be left plain, rolled in cinnamon sugar, powdered sugar, or frosted
13. add coconut and chocolate chips
14. other flavor extracts: anisette extract, cinnamon extract/oil, coffee extract, orange extract

Tips

• shape into large for larger cookies and small logs for smaller cookies
• cookie flavors can be changed with any extracts
• the cookies may need more flour when shaping if the dough is sticky
• use a lined cookie sheet (or Silpat mat, however, do not cut the cookies on the mat use a cutting board)
• substitute pumpkin or sunflower seeds for allergies or eliminate them and use more almond flavoring
• cool for at least 10 minutes before attempting to slice after the first bake
• toast them flip them after 10 minutes and continue to bake until toasted
• when cutting use a bread knife and saw them back and forth at an angle
• these cookies freeze in an airtight container for up to 4 months

Nutrition Facts

Calories

193.56

Fat (grams)

12.51 g

Sat. Fat (grams)

2.42 g

Carbs (grams)

18.65 g

Fiber (grams)

1.92 g

Net carbs

16.73 g

Sugar (grams)

9.22 g

Protein (grams)

3.23 g

Sodium (milligrams)

65.58 mg

Cholesterol (grams)

22.17 mg

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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