This Pistachio Chocolate Biscotti recipe is not only simple to make but it’s also incredibly tasty. Filled with pistachios and real chocolate baked into these crunchy biscuits, this is the perfect treat with your morning cuppa.
Chocolate filled and chocolate dipped biscotti sounds perfect for a morning treat, am I right?
What I love about these is their crunchy texture, making them perfect for dunking in my morning tea or coffee and I’m a dunker from way back.
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What is biscotti?
Biscotti is an Italian twice-baked, hard and crunchy biscuit perfect for dunking in a warm cuppa. It also happens to be the Italian word for biscuit.
These Pistachio Chocolate Biscotti are baked with real chocolate as well as cocoa in the mix making them a double chocolate biscotti dream.
They’re then drizzled with a little melted chocolate over the ends and topped with a sprinkling of chopped pistachios. Give m a “triple chocolate”!!!!
Are biscotti supposed to be hard?
Yes, they are. They’re meant to be very dry and firm. They’re traditionally served with a hot cup of coffee which softens them when you dunk them.
How to make pistachio chocolate biscotti
I make this biscotti using a food processor to keep it super simple.
- Start by placing the dry ingredients including some chocolate chips into a food processor and blitz until it’s like fine crumbs.
- Next add the egg and a dash of vanilla (it actually brings out the chocolate flavour)
- Turn the dough out on a surface dusted lightly with cocoa and knead it just enough to pull it together into a disk.
- Cut it in two and shape it into 2 logs about 18x10cm (7×4 inches) then bake them for 30 minutes.
- Let the chocolate logs cool for about 5 minutes before slicing it (see my tips on how to cut biscotti below).
- Sit the fingers on their edges about 1 inch apart back on the baking tray and bake them for 15 minutes more. They will still be just slightly soft in the middle but will firm up as they cool.
- Once cool, drizzle the ends with melted chocolate and scatter over some pistachios.
How to cut biscotti without breaking it
Biscotti is twice-baked – first as a log of dough, then a second bake after you’ve cut it into individual fingers.
The best way to cut it after that first bake is to score it all across the top with a serrated knife then cut through with a sharp chefs knife. This trick gets me perfect slices every time.
How long does this Pistachio Chocolate Biscotti last?
Due to it’s very nature of being a dry biscuit, it will keep very well for 10-14 days in an airtight container, in a cool place. Biscotti makes a great food gift as it’s so long lasting.
You could try changing up your Pistachio Chocolate Biscotti with flavours like this;
- Chocolate biscotti with almonds
- Chocolate hazelnut biscotti
- White chocolate biscotti
- Chocolate biscotti with caramelised white chocolate drizzle
- Skip the chocolate and make these Lemon Almond Biscotti
This Pistachio Chocolate Biscotti recipe is too good not to try. Chocolatey, nutty and perfect to serve with a coffee when friends come around. Quick, easy and it even makes perfect food gifts.
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Pistachio Chocolate Biscotti
- 225 g (1 3/4 cups) plain (all purp) flour
- 1 cup (200g / 7oz) white granulated sugar
- 50 g (1/2 cup) unsweetened cocoa
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup chocolate chips
- 3 large eggs
- 1/2 teaspoon vanilla
- 2/3 cup pistachios roughly chopped
- Preheat the oven to 180C / 350F / 160C fan forced. Line a large baking tray with baking paper.
- Place the flour, sugar, cocoa, baking powder, salt and 1/4 cup of chocolate chips in the bowl of a food processor. Process until it looks like crumbs.
- Add the eggs and vanilla and pulse until it starts to clump.
- Tip the dough out onto a surface dusted with cocoa. Work half the pistachios through without kneading it too much but just enough to pull it together into a disk.
- Divide the dough in two and flatten out to about 18cm x 10cm (7x4 inch). Transfer them to the baking tray and bake for 30 minutes until dry on the outside.
- Let the logs cool for 5 minutes before cutting them into 1cm thick pieces (notes).
- Now stand the biscotti on their edges back on the same baking tray and bake for a further 15 minutes. They will look very dry but will still be the slightest bit soft.
- Once the biscotti has cooled, melt the remaining chocolate chips in a small bowl over simmering water. Use a spoon or a squeeze bottle to drizzle the chocolate over, then sprinkle with the remaining pistachios
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- Cutting the biscotti: the edges can be fragile so very carefully score the top with a serrated knife then slice through with a large chefs knife.
- Drizzling the chocolate: I like to use a squeeze bottle for this but you can also just use a spoon or even dip the ends into the chocolate (best to use a small but tall dish for this).
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