Chocolate Pistachio Biscotti

READY IN: 53mins
Recipe by dojemi

This is a Martha Stewart recipe. I absolutely adore any kind of biscotti. This is a real winner.

Top Review by skyeblu

Finally, a biscotti recipe that really worked for me this holiday season! This biscotti is delicious with the right amount of crunch. DH said I should definitely make this one again. The only change I made was to flip and to bake the cut biscotti a second time for 10 minutes after step #13. This recipe makes huge pieces, so if I could figure out the right baking time, I might make two logs instead of a giant one. The dough was stiff and a bit sticky when rolling, so I was glad I used a non-stick baking mat.

Ingredients Nutrition

Directions

  1. Preheat over to 350 degrees.
  2. Butter and flour baking sheets and set aside.
  3. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.
  4. Cream butter and sugar together until light and fluffy.
  5. Add eggs, beat till well combined, scaping sides, if necessary.
  6. Add flour mixture and stir to form a stiff dough.
  7. Stir in pistachio nuts and chocolate chips.
  8. Transfer dough to prepared baking sheet; form into a slightly flattened log, about 12 x 4 inches.
  9. Bake till slightly firm, about 25 minutes.
  10. Cool on rack for 5 minutes.
  11. Reduce oven temperature to 300 degrees.
  12. Cut biscotti on the diagonal into 1" thick slices.
  13. Arrange on baking sheet cut side down and bake till crisp, but slightly soft in center, about 8 minutes.

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