Tuesday, November 9, 2010

Chocolate Pistachio Biscotti

Ever since I tried biscotti for the first time last year (yes, it took me that long!) I have been meaning to make it myself at home.  I loved not only the taste, but how perfect they are when paired with a nice hot drink on a cold night.

When I went to the grocery store to pick up the things I needed, I scoured the aisles for shelled unsalted pistachios, but no luck.  I could have just picked another type of nut, or made a different kid of biscotti, but I already had the visions of delicious chocolate pistachio biscotti floating around in my head. I was committed!  

So instead I bought shelled unsalted pistachios, and shelled each and every pistachio with love, and raw fingers.

But you know what? Totally worth every broken nail. 

These are absolutely delicious, and make a fantastic snack with a hot beverage.  I drizzled mine with white chocolate which added a nice touch of extra sweetness, but these are also fantastic without it.

The original recipe is from marthastewart.com, and made about 32 cookies.

Chocolate Pistachio Biscotti

  • 2 cups flour
  • 3/4 cup sugar plus 2 tbsp set aside
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup shelled unsalted pistachios
  • 4 ounces dark chocolate, chopped (or dark chocolate chips)
  • 3 eggs
  • 2 tbsp butter or margarine, melted
  • 1 tsp vanilla
  • 1/4 cup cocoa
  1. Preheat oven to 350 F and line a cookie sheet with parchment paper
  2. In a large mixing bowl whisk together the flour, 3/4 cup sugar, baking powder, and salt
  3. Add the pistachios and the chopped chocolate (or chocolate chips) and mix well
  4. In a second bowl, whisk together the eggs, melted butter, vanilla and cocoa until smooth
  5. Pour the wet ingredients into the dry and mix until well combined 
    1. Note: the dough will be quite dry, so it will take a little while to come together
  6. Sprinkle 1 tbsp of sugar on the parchment paper
  7. Split the dough in half, and form each half into a 2 1/2 inch X 12 inch log
  8. Place each log on the prepared baking sheet (they will both fit on one sheet), and sprinkle each with 1/2 tbsp sugar
  9. Bake until firm, about 15 to 20 minutes
  10. Remove from oven, and let cool completely (about 20 to 30 minutes)
  11. Set the oven to 300 F and prepare a second cookie sheet lined with parchment paper
  12. Cut each log into 1/2 inch thick slices (I had about 16 slices/cookies per log) and lay them out onto the parchment paper
  13. Bake at 300 for 15 to 20 minutes, or until the cookies are dry
  14. Let the biscotti cool completely
  15. Drizzle with white chocolate if you wish, and Enjoy!


  1. You really have some beautiful looking food, Hailey.

  2. Thank you :) I really appreciate your support!

  3. Save your nails when shelling pistachio nuts by using the shell of the first one to pry open the rest of the nuts.