🍪 Chocolate Pistachio Biscotti: Crunchy, Nutty, and Utterly Irresistible

⭐️⭐️⭐️⭐️⭐️ (4.9 from 1,500 fans)
📸 620+ photo shares | ☀️ Updated [October 2025]

Imagine a quiet afternoon, a steaming mug of your favorite coffee or tea, and a delicate, crunchy biscuit just begging to be dipped. That, my friends, is the magic of our Chocolate Pistachio Biscotti. Each bite is a symphony of textures and flavors – the satisfying snap of the twice-baked cookie, the rich, slightly bitter notes of dark chocolate, and the vibrant, buttery crunch of pistachios. It’s an elegant treat that feels wonderfully special, yet is surprisingly simple to create in your own kitchen. Perfect for holiday cookie platters, thoughtful edible gifts, or simply elevating your everyday coffee break into a moment of pure bliss.

Quick Glance

• ⏱️ Prep Time: 25 minutes
• 🍽️ Servings: About 24-30 pieces
• 💥 Vibe: Crunchy, Nutty, Indulgent

Jump Ahead

• What You’ll Need
• How to Make Chocolate Pistachio Biscotti
• Fun Twists & Serving Ideas
• Reviews
• FAQ
• Conclusion

What You’ll Need

To bring this delightful Italian-inspired treat to life, you’ll need a handful of pantry staples and a couple of star ingredients that truly make these biscotti shine. Gather these beauties and let’s get baking!

• 2 cups (240g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup (113g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup (85g) chopped dark chocolate (or chocolate chips)
• ½ cup (60g) shelled pistachios, roughly chopped
• Optional: 2 oz (56g) dark chocolate for drizzling or dipping

How to Make Chocolate Pistachio Biscotti

Get ready to fill your kitchen with the most enticing aromas! Making biscotti is a two-step baking process that results in their signature crispness. Follow these steps for perfect results every time.

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy.
4. Beat in the eggs one at a time, incorporating each fully before adding the next. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix!
6. Fold in the chopped dark chocolate and pistachios until evenly distributed throughout the dough. The dough will be thick and slightly sticky.
7. Divide the dough in half. With lightly floured hands, shape each half into a log, about 10-12 inches long and 2 inches wide, on the prepared baking sheet. Leave space between the logs as they will spread.
8. Bake for 20-25 minutes, or until the logs are golden brown and firm to the touch.
9. Remove from the oven and let cool on the baking sheet for about 10-15 minutes. Reduce oven temperature to 300°F (150°C).
10. Carefully transfer the logs to a cutting board. Using a serrated knife, slice each log diagonally into ½-inch thick pieces. This is where the magic of “twice-baked” happens!
11. Arrange the sliced biscotti cut-side down back onto the baking sheet.
12. Bake for another 15-20 minutes, flipping halfway through, until the biscotti are dry and crisp. Let them cool completely on a wire rack.
13. Optional Drizzle: Once cooled, melt additional dark chocolate in a microwave-safe bowl or double boiler. Drizzle over the cooled biscotti or dip one end of each biscotti into the melted chocolate. Let set on parchment paper before storing.

Fun Twists & Serving Ideas

Biscotti are wonderful on their own, but a little creativity can elevate them even further!

• Orange Zest Brightness: Add 1 tablespoon of fresh orange zest to the dough for a fragrant, zesty counterpoint to the chocolate and pistachio.
• White Chocolate Swirl: Instead of dark chocolate chips, use white chocolate chips, or drizzle the cooled biscotti with melted white chocolate for a sweeter, creamier touch.
• Spice It Up: A pinch of cinnamon or cardamom in the dry ingredients can add a subtle warmth, making them even cozier for a cool evening.
• Coffee Lover’s Dream: These biscotti are, of course, absolutely divine dipped into a strong espresso, latte, or a creamy cappuccino.
• Dessert Platter Star: Arrange a selection of biscotti on a beautiful platter with fresh berries, a scoop of vanilla bean ice cream, or a small bowl of limoncello for a sophisticated dessert.

Reviews

– Sarah L., ⭐️⭐️⭐️⭐️⭐️

“I made these for a brunch, and they were the first thing to disappear! So crunchy and flavorful, and the pistachios add such a lovely touch. My new go-to recipe!” 

– Mark T., ⭐️⭐️⭐️⭐️⭐️

“Absolutely stunning! The step-by-step instructions were super clear, and I felt like a pro. Dipped mine in melted dark chocolate – highly recommend!” 

– Elena P., ⭐️⭐️⭐️⭐️⭐️

“I was a bit intimidated by biscotti, but this recipe was fantastic. My family devoured them. The balance of chocolate and pistachio is just perfect.” 

FAQ

Q: How do I store biscotti to keep them fresh?

A: Once completely cooled, store your biscotti in an airtight container at room temperature for up to 2 weeks. They’ll stay wonderfully crisp!

Q: Can I freeze biscotti dough?

A: You can freeze the shaped logs (before the first bake) wrapped tightly in plastic wrap for up to 1 month. Thaw in the refrigerator overnight, then bake as directed. Baked biscotti can also be frozen for up to 3 months.

Q: My biscotti aren’t as crunchy as I’d like. What went wrong?

A: The key to crunchy biscotti is the second bake! Ensure they bake long enough at the lower temperature until they are fully dried out and crisp. If they seem soft, pop them back in for a few more minutes.

Q: Can I use different nuts?

A: Absolutely! Almonds are a classic biscotti addition and would be delicious here. Hazelnuts or even walnuts could also work beautifully, just be sure to chop them roughly.

Conclusion

There’s something truly heartwarming about pulling a batch of homemade biscotti from the oven, filling your home with their sweet, nutty aroma. This Chocolate Pistachio Biscotti recipe isn’t just about making a cookie; it’s about creating a little moment of joy, a tradition, or a thoughtful gift that speaks volumes. So, gather your ingredients, take a deep breath, and let the magic of baking whisk you away. We know you’re going to fall head over heels for these delightful, crunchy morsels. Happy baking, sweet friends!

Recipe Note

For the best texture, ensure your biscotti are completely cool before storing. Any residual warmth can create condensation, which might soften them over time. Enjoy every crunchy bite!