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Here’s what you need to make delicious Chocolate Pistachio Biscotti: - 2 cups all-purpose flour - 1/2 cup unsweetened cocoa powder - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 3/4 cup granulated sugar - 1/4 cup packed brown sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 cup unsalted pistachios, roughly chopped - 1/2 cup dark chocolate chips These ingredients blend to create a rich, chocolatey treat with a nice crunch from the pistachios. Each bite bursts with flavor and texture. You can find most of these items at your local grocery store. Make sure to use fresh nuts for the best taste! {{ingredient_image_2}} 1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. 2. In a medium bowl, sift together 2 cups of flour, 1/2 cup cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. This blends the dry ingredients well. 3. In a large bowl, beat together 3/4 cup granulated sugar, 1/4 cup brown sugar, and 2 eggs until the mix is light and fluffy. This takes about 3 to 4 minutes. 1. Add 1 teaspoon of vanilla extract to the egg mixture and stir gently. 2. Slowly mix the dry ingredients into the wet mix. Be careful not to overmix; the dough will be thick. 3. Gently fold in 1 cup of roughly chopped pistachios and 1/2 cup of dark chocolate chips until evenly mixed. 1. With floured hands, shape the dough into a log about 12 inches long and 3 inches wide. Place it on your prepared baking sheet. 2. Bake the log for 25-30 minutes. It should feel firm to the touch. A toothpick inserted in the center should come out clean. 3. After baking, let the log cool on the sheet for about 15 minutes. 4. Carefully slice the log diagonally into 1/2-inch thick slices using a serrated knife for clean edges. 5. Place the slices back on the baking sheet, laying them flat on one side. Bake again for 10-15 minutes, then flip each slice and bake for another 10-15 minutes until dry and crisp. 6. Allow the biscotti to cool completely on a wire rack before serving. This step helps improve their texture and flavor. To achieve the perfect texture, watch your mixing time. Mix just until combined. Overmixing can lead to tough biscotti. The dough should feel thick but soft. Pair your biscotti with a hot drink. Espresso or coffee works best. The rich chocolate and nutty flavors shine with these drinks. For a lovely touch, arrange the biscotti on a nice platter. You can even add some fresh fruit or chocolate sauce for decoration. Watch the baking time closely. Overbaking makes biscotti hard, while underbaking leaves them soft. Both are not ideal. Always measure your ingredients carefully. Using the wrong amounts can change the texture and flavor. Pro Tips Chill the Dough: For easier handling, refrigerate the dough for about 30 minutes before shaping it into a log. This helps firm it up and makes it less sticky. Use Quality Chocolate: Opt for high-quality dark chocolate chips for a richer flavor in your biscotti. It makes a significant difference in taste! Perfectly Sliced: Use a serrated knife to slice the biscotti for clean edges. Make sure to slice while the log is still slightly warm for the best results. Storage Tips: Store the biscotti in an airtight container at room temperature for up to two weeks. They can also be frozen for longer shelf life. {{image_4}} You can make this biscotti recipe fit your needs. For gluten-free biscotti, use gluten-free flour. It works well and keeps the taste great. You can also swap nuts. Try walnuts or almonds instead of pistachios. Both add a nice crunch. If you want a different chocolate, use milk chocolate or white chocolate chips. Each choice gives a new spin to the classic flavor. Want to spice things up? Add a pinch of cinnamon or a touch of nutmeg. These spices add warmth and depth. You can also use extracts like almond or orange. They bring a unique twist to your biscotti. If you like dark chocolate, use more dark chocolate chips or try semi-sweet. Each type of chocolate changes the taste in fun ways. Biscotti can be made in many shapes and sizes. If you want smaller bites, shape the dough into smaller logs. Try mini biscotti for a cute treat. You can also create different shapes like rounds or triangles. This adds fun to your cookie jar. No matter the size or shape, each biscotti will taste amazing! To keep your chocolate pistachio biscotti fresh, store them in an airtight container. This keeps moisture out and maintains crispness. You can use a tin or a plastic container with a tight seal. If you add a piece of parchment paper, it helps absorb any extra moisture. This simple trick keeps your biscotti crunchy for longer. If you want to save some for later, you can freeze biscotti. To freeze, place them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. Remove as much air as possible to prevent freezer burn. Biscotti can last up to three months in the freezer. When you want to enjoy them, just take out what you need and let them thaw at room temperature. To reheat your biscotti, the oven works best. Preheat your oven to 350°F (175°C). Place the biscotti on a baking sheet for about 5-7 minutes. This method revives their crunch and warmth. Avoid the microwave, as it can make them soft. With these tips, you will always enjoy fresh-tasting biscotti. Homemade biscotti can last up to two weeks. Store them in an airtight container to keep them fresh. If you want them to last longer, freeze them. They can stay good for up to three months in the freezer. Yes, you can use roasted pistachios. They add a nice flavor and crunch. Just make sure they are unsalted. If they are salted, adjust the salt in the recipe to balance the taste. Biscotti gets its hard and crunchy texture from twice baking. The first bake forms the log shape, and the second bake dries it out. This method creates that classic crunch that makes biscotti perfect for dipping. Yes, you can add fruit! Dried fruits like cranberries or cherries work well. Just make sure to chop them small. This adds flavor and a chewy texture to the biscotti. Yes, you can make a vegan version of biscotti. Replace the eggs with flax eggs or applesauce. Use a plant-based butter or oil instead of regular butter. The texture may change slightly, but it will still be delicious. You now know how to make tasty pistachio and chocolate chip biscotti. We covered the ingredients, step-by-step instructions, and key tips to prevent mistakes. Remember to play with flavors, shapes, and serve your treats right. Store them properly for the best taste later on. Enjoy baking and sharing this delightful snack with friends and family. With practice, you'll master biscotti and impress everyone!

Chocolate Pistachio Biscotti

Deliciously crunchy biscotti infused with chocolate and pistachios, perfect for dipping in coffee.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine Italian
Servings 20
Calories 150 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup unsalted pistachios, roughly chopped
  • 1/2 cup dark chocolate chips

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.
  • In a medium mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt, ensuring everything is evenly blended.
  • In a large mixing bowl, use a hand mixer or whisk to beat together the granulated sugar, brown sugar, and eggs until the mixture is light, fluffy, and pale in color—this should take about 3 to 4 minutes.
  • Add the vanilla extract to the egg mixture, stirring gently until combined.
  • Slowly incorporate the dry ingredient mixture into the wet mixture, taking care to mix until just combined. Be cautious not to overmix, as the dough will be quite thick.
  • Gently fold in the roughly chopped pistachios and dark chocolate chips until they are well distributed throughout the dough.
  • With floured hands, shape the dough into a log approximately 12 inches long and 3 inches wide, placing it on the prepared baking sheet.
  • Bake in the preheated oven for 25-30 minutes, or until the log feels firm to the touch and a toothpick inserted in the center comes out clean.
  • After baking, remove the log from the oven and allow it to cool on the baking sheet for about 15 minutes.
  • Once it has cooled slightly, carefully slice the log diagonally into 1/2-inch thick slices using a serrated knife for clean edges.
  • Place the sliced biscotti back onto the baking sheet, laying them flat on one side. Return them to the oven and bake for an additional 10-15 minutes. After this, flip the biscotti to bake the other side for another 10-15 minutes, or until they are completely dry and crisp.
  • Allow the biscotti to cool completely on a wire rack before serving, enhancing their texture and flavor.

Notes

Arrange the biscotti artfully in a decorative tin or on an elegant serving platter. Serve with a side of hot espresso or coffee.
Keyword biscotti, chocolate, cookies, pistachio