Chocolate Pistachio Biscotti

$- 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1/2 cup sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/2 cup pistachios, roughly chopped - 1/2 cup semi-sweet chocolate chips - Optional: powdered sugar for dusting To make Chocolate Pistachio Biscotti, gather all your ingredients first. This will help you stay organized. Start with all-purpose flour and unsweetened cocoa powder. These form the base of your biscotti. Baking powder and salt add the right texture and flavor. Next, you need sugar, which sweetens the dough. Eggs bring moisture and help bind everything together. Don’t forget the vanilla extract for that lovely aroma. Now, let’s add the star ingredients: pistachios and semi-sweet chocolate chips. Chopped pistachios give a nice crunch and a rich taste. The chocolate chips add a sweet touch, balancing the cocoa. If you want, you can dust your biscotti with powdered sugar after baking. This makes them look fancy and adds a touch of sweetness. Make sure to measure everything correctly. This helps your biscotti turn out perfect every time. Enjoy the process and get ready for a delicious treat! {{ingredient_image_1}} Start by setting your oven to 350°F (175°C). Line a baking sheet with parchment paper. This helps the biscotti not to stick. It also makes cleanup easy. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. This keeps the dry mix smooth. In a larger bowl, beat the sugar and eggs for about 2 minutes until thick. Add the vanilla extract next. Mix well. Gradually add the dry mix to the egg mixture. Stir until just combined. The dough will feel thick. Finally, fold in the chopped pistachios and chocolate chips. Make sure they are evenly mixed. Once your dough is ready, transfer it to a lightly floured surface. Shape it into a log. Aim for about 12 inches long and 3 inches wide. Place this log on the prepared baking sheet. Bake for 25 to 30 minutes until firm to the touch. After baking, let it cool for 10 minutes. Next, reduce the oven temperature to 325°F (160°C). After cooling, slice the log diagonally into 1/2-inch thick slices. Arrange the slices cut side down on the baking sheet. Bake these for another 10 to 12 minutes. Flip the biscotti and bake for another 10 to 12 minutes. They should feel firm and slightly dry. Let them cool completely on a wire rack. If you like, dust them with powdered sugar before serving. Enjoy your delicious chocolate pistachio biscotti! To get the best texture, mix the dough well. Do not overmix, or your biscotti may turn tough. The dough should be thick, but easy to shape. Bake the first log until it feels firm. This is key to a crunchy finish. For a softer bite, reduce the second bake time by a few minutes. Store your biscotti in an airtight container. They stay fresh for up to two weeks. You can also freeze them for up to three months. Just make sure they cool completely before you freeze them. When ready to eat, thaw at room temperature. Serve your biscotti with coffee or tea. They also pair well with milk. For a special touch, dust them with powdered sugar. You can even dip them in melted chocolate for extra flavor. Enjoy them as a sweet treat or share with friends! Pro Tips Chilling the Dough: Allowing the dough to chill for 30 minutes in the refrigerator before shaping helps it to firm up, making it easier to work with. Uniform Slicing: Use a serrated knife to slice the biscotti, as it creates clean cuts and prevents the log from crumbling. Flavor Variations: Experiment with different nuts or add spices like cinnamon for a unique twist on the classic flavor. Storage Tips: Store the biscotti in an airtight container at room temperature for up to two weeks, or freeze them for longer shelf life. {{image_2}} You can mix up the flavors in your biscotti easily. Instead of pistachios, try walnuts or almonds for a different crunch. You can also add dried fruits like cranberries or apricots for a sweet twist. If you love spices, a dash of cinnamon or cardamom can add warmth. For a burst of freshness, consider orange or lemon zest. Each choice gives you a new taste journey. The type of chocolate you use affects the taste a lot. Semi-sweet chocolate chips give a rich flavor, but dark chocolate offers a stronger taste. If you prefer something sweeter, use milk chocolate chips. For a fun surprise, you could even mix different types! Each chocolate brings its own character, making your biscotti unique. If you need a gluten-free option, you can use almond flour or a gluten-free flour blend. These flours work well in biscotti recipes. Just remember to check if the other ingredients are gluten-free too. You can still enjoy the same great taste and crunch without gluten. Enjoy experimenting with these options for a treat that suits your needs! Each ingredient in the Chocolate Pistachio Biscotti adds something special. Here’s a quick look: - All-purpose flour: This gives structure and helps the biscotti hold its shape. - Unsweetened cocoa powder: It brings rich chocolate flavor and a dark color. - Baking powder: This helps the biscotti rise a bit, giving a soft interior. - Salt: Just a pinch enhances the overall taste. - Sugar: It sweetens the dough and helps with browning. - Eggs: These bind the dough and add moisture. - Vanilla extract: It adds warmth and depth to the flavor. - Pistachios: They offer crunch and a nutty taste. - Semi-sweet chocolate chips: These provide bursts of melty chocolate. - Powdered sugar (optional): This adds a sweet finish, making them look pretty. You can swap some ingredients for a healthier version: - Use whole wheat flour instead of all-purpose for more fiber. - Try coconut sugar instead of regular sugar for a lower glycemic index. - Replace eggs with flax eggs for a vegan option. - Use dark chocolate chips for a richer taste and more antioxidants. - Add dried fruit like cranberries for natural sweetness and nutrients. Each serving of these biscotti has about 90 calories. This can vary based on your ingredient choices. Here’s a rough breakdown: - Flour, cocoa powder, and sugar contribute most calories. - Eggs and nuts add protein and healthy fats. - Chocolate chips add extra calories, but they also bring joy! Enjoy these biscotti as a sweet treat with your coffee or tea! Yes, you can freeze Chocolate Pistachio Biscotti. Place them in an airtight bag. Remove as much air as possible. They stay fresh for up to three months. When you're ready to enjoy them, just thaw them at room temperature. They taste great even after freezing! To check if your biscotti is done, look for a firm texture. It should feel hard when touched. The edges will be slightly golden. If you want a crunchier bite, bake them a bit longer. The second bake also helps them dry out and become crisp. Biscotti pairs well with many drinks. Try serving it with coffee or tea. Hot chocolate is another great match. You can also enjoy biscotti with dessert wines. They add a nice touch to any snack time or dessert table. You learned how to make delicious chocolate pistachio biscotti. We covered the ingredients, steps, tips, and fun variations. Biscotti can be crunchy, sweet, and full of flavor. You can even try different nuts or chocolate types! Remember to store them properly for the best taste. Enjoy baking and sharing these treats with friends and family. Happy baking, and don’t forget to experiment with your own ideas!$

Chocolate Pistachio Biscotti

Deliciously crunchy biscotti infused with chocolate and pistachios.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Total Time 1

Course Dessert

Cuisine Italian

Servings 24

Calories 100 kcal

Ingredients

1 cup all-purpose flour
0.5 cup unsweetened cocoa powder
0.5 teaspoon baking powder
0.25 teaspoon salt
0.5 cup sugar
2 large eggs
1 teaspoon vanilla extract
0.5 cup pistachios, roughly chopped
0.5 cup semi-sweet chocolate chips
to taste powdered sugar for dusting

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
In a separate large mixing bowl, beat the sugar and eggs together until slightly thickened and pale, about 2 minutes. Add the vanilla extract and mix well.
Gradually add the dry ingredients to the egg mixture, stirring until just combined. The dough will be thick.
Fold in the chopped pistachios and chocolate chips until evenly distributed throughout the dough.
Transfer the dough to a lightly floured surface and shape it into a log about 12 inches long and 3 inches wide. Place it on the prepared baking sheet.
Bake for 25-30 minutes or until the log is firm to the touch. Remove from the oven and let it cool for 10 minutes.
Reduce the oven temperature to 325°F (160°C). After cooling, slice the log diagonally into 1/2-inch thick slices.
Arrange the biscotti slices cut side down back on the baking sheet. Bake for an additional 10-12 minutes. Flip the biscotti over and bake for another 10-12 minutes until they are firm and slightly dry.
Allow to cool completely on a wire rack, and if desired, dust with powdered sugar before serving.

Notes

Dust with powdered sugar for an elegant finish.

Keyword biscotti, chocolate, cookies, pistachio