Chocolate Pistachio Biscotti Recipe

Name: Chocolate Pistachio Biscotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup All-purpose Flour; 1/4 cups Dutch Processed Cocoa Powder; 1 teaspoon Baking Soda; 1/2 teaspoons Fine Salt; 3 ounces, weight Bittersweet Or Dark Chocolate, Chopped Into Small Pieces; 3/4 cups Light Brown Sugar; 2 whole Large Eggs; 1 teaspoon Pure Vanilla Extract; 1 Tablespoon Instant Espresso Powder Mixed With 2 Tablespoons Hot Water; 1 cup Shelled Pistachios; 1/2 cups Craisins (or Chopped Dried Cherries); 2 Tablespoons Melted White Chocolate (for Drizzling)

Servings: persons

1-1/2 cup All-purpose Flour
1/4 cups Dutch Processed Cocoa Powder
1 teaspoon Baking Soda
1/2 teaspoons Fine Salt
3 ounces, weight Bittersweet Or Dark Chocolate, Chopped Into Small Pieces
3/4 cups Light Brown Sugar
2 whole Large Eggs
1 teaspoon Pure Vanilla Extract
1 Tablespoon Instant Espresso Powder Mixed With 2 Tablespoons Hot Water
1 cup Shelled Pistachios
1/2 cups Craisins (or Chopped Dried Cherries)
2 Tablespoons Melted White Chocolate (for Drizzling)

1
In a medium bowl, whisk together flour, cocoa, baking soda, and salt; set aside. In a small bowl, combine chopped chocolate and brown sugar; set aside. In the bowl of a stand mixer fitted with BeaterBlade or paddle attachment, place flour mixture, chocolate mixture, eggs, vanilla, espresso mixture, pistachios, and craisins; mix on medium speed until all traces of dry flour disappear.
2
Wrap cookie dough well with plastic and chill for at least 30 minutes (or up to a week). Preheat oven to 300u00b0F and line a half sheet pan with a Silpat or parchment paper. Press cookie dough onto prepared sheet pan, forming a 4x10-inch loaf. Bake in preheated oven for 35-40 minutes. Remove from oven and allow loaf to rest for 20-30 minutes before transferring to a cutting board and cutting into 1/2-inch thick slices using a serrated knife. Return sliced cookies to sheet pan and bake for another 6 or 7 minutes per side.
3
Cool cookies completely on a rack before drizzling with melted white chocolate. Leftovers can be stored for a week or more in an airtight container.
4
Recipe adapted from Entertaining with Beth.

492

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1-1/2 cup All-purpose Flour, 1/4 cups Dutch Processed Cocoa Powder, 1 teaspoon Baking Soda, 1/2 teaspoons Fine Salt, and more.

Yes, Chocolate Pistachio Biscotti falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chocolate Pistachio Biscotti

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