Best 13 Chocolate Pistachio Biscotti Recipes

CHOCOLATE PISTACHIO BISCOTTI

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Mix flour, cocoa, baking powder and cinnamon; add to creamed mixture and mix well (dough will be sticky). Stir in chocolate chips, pistachios and cranberries., Divide dough into 4 portions. On ungreased baking sheets, shape portions into 10x2-1/2-in. rectangles. Sprinkle with remaining sugar. Bake 20-25 minutes or until set. Carefully remove to wire racks; cool 5 minutes. , Transfer to a cutting board; cut each rectangle into 10 slices. Place cut side down on ungreased baking sheets. Bake 5-8 minutes on each side or until lightly browned. Remove to wire racks to cool. Store in an airtight container.

WHITE CHOCOLATE PISTACHIO AND CRANBERRY BISCOTTI

Steps:

• Preheat oven to 325°. In a small bowl, beat sugar and oil until blended. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well. Stir in chips, cranberries and pistachios. , Divide dough in half. On a parchment-lined baking sheet, with lightly floured hands, shape each portion of dough into a 10x1-1/2-in. rectangle. Bake 30-35 minutes or until lightly browned., Place pans on wire racks. When cool enough to handle, transfer rectangles to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place slices cut side down on baking sheets. Bake 6-7 minutes on each side or until golden brown. Remove to wire racks to cool completely. Store in an airtight container.

CHOCOLATE-PISTACHIO BISCOTTI

Steps:

• Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper; set aside. Place the pistachios on a rimmed baking sheet and toast in the oven, shaking the baking sheet occasionally, until fragrant, about 10 minutes. Remove to a cutting board and allow to cool slightly. Roughly chop, then cool completely.
• In a mixer, beat together the butter, vanilla, salt, eggs and egg yolk. Add the flour, sugar and baking powder and mix on low until a rough dough begins to form. Add the pistachios and chocolate chips and continue to mix. If the dough seems dry, add some cold water a teaspoon at a time. If the dough is too wet, add a pinch of flour.
• Turn the dough out onto a lightly floured cutting board and knead gently to make sure the chocolate chips and pistachios are evenly distributed. Divide the dough in half, and shape each into a 10-by-3-inch log. Place onto one of the prepared baking sheets and bake until golden, about 30 minutes. Reduce the oven temperature to 300 degrees F. Let the biscotti rest until cool enough to handle, about 10 minutes.
• Slice the logs into 3/4-inch pieces, and arrange them on the baking sheets, cut-side down. Bake until toasted and golden on top, about 25 minutes. Flip them over and continue to bake until dry and just barely golden brown, another 25 minutes. Transfer to a rack to cool completely, about 15 minutes.
• Biscotti will keep in an airtight container for 2 weeks.

CHOCOLATE-DIPPED PISTACHIO BISCOTTI

Steps:

• Preheat oven to 325 degrees F. Line a large baking sheet with Reynolds® Parchment Paper; set aside.
• Stir together the sugar, butter, vanilla, baking powder, and salt in a large bowl. Add the eggs and whites, beating vigorously with a wooden spoon until evenly incorporated. Fold in the dried apricots, then 11/2 cups pistachios until thoroughly incorporated. Gradually stir in the flour and cornmeal until very well blended (if necessary, work in the last of it with your hands). Let dough stand for 5 minutes to firm up.
• Divide the dough in half. Using greased hands, shape and smooth each half into an 8x4-inch loaf, spacing them 4 inches apart on the prepared baking sheet. Pat each loaf to an even thickness.
• Bake 24 to 28 minutes or until firm and light brown and a toothpick inserted near the center of each comes out clean. Remove from oven. Set aside; cool completely. Transfer to a cutting board. Using a large, serrated knife, cut each loaf into slices about 1/4 inch thick. Place slices, cut side down, on parchment-paper-lined baking sheets.
• Return one baking sheet to the oven. Bake slices 12 to 14 minutes or until toasted and light brown, turning once halfway through baking and watching closely to avoid overbrowning. Slide the parchment paper with baked cookies on it to a wire rack and let cool. Repeat with remaining slices.
• Microwave chocolate and shortening in a medium microwave-safe bowl on 100% power (high) 1 to 2 minutes or until melted and smooth, stirring every 30 seconds.
• Dip one half of each cookie crosswise into melted chocolate. Allow excess chocolate to drip off and place on clean parchment paper. Sprinkle with remaining 1/4 cup chopped pistachios and let stand until set.

CHOCOLATE-ESPRESSO-PISTACHIO BISCOTTI

Steps:

• Preheat oven to 350 degrees F.
• Grease a large rectangular baking pan with a light coating of olive oil.
• Sift all dry ingredients together.
• In small bowl, dissolve espresso powder in 1/3 cup water.
• Add eggs and olive oil and beat with a whisk until well-combined.
• Pour wet ingredients into dry, add pistachios and (yes, I do this by hand) start mixing the flour gently into the liquids until all the ingredients have been incorporated and you have a malleable dough.
• If the dough is a bit sticky, sprinkle over 1 tablespoonful of flour and turn dough into the flour to coat.
• Knead the flour in.
• The dough should now be malleable without being sticky.
• If it is still sticky, repeat with another tablespoonful of flour.
• Cut dough into 3 equal pieces and shape into logs that are about 12 inches long and 2 ½ inches wide (every person’s logs are slightly different – they will spread while baking so have a good distance between them).
• Bake for 30 minutes.
• The biscotti will have risen only slightly, spread out some, and have a cracked surface.
• Cool completely.
• Preheat oven to 300 degrees F.
• With a serrated bread knife and a straight, downwards motion, cut biscotti at just under ½ inch intervals on the diagonal.
• (this will leave you with 6 not-so-nice-looking end pieces that you can munch on there and then) Place the pieces, cut side down, back in the baking pan.
• Not all the pieces may fit, in which case you’ll have to bake a second pan's worth after the first.
• Staggering two pans is not suggested unless you have a convection oven and can use that feature to make sure there is even heat distributed within the oven.
• Bake 15 minutes, turn pieces over, bake 15 minutes longer.
• Cool completely and keep in an airtight container.

PISTACHIO, RASPBERRY, AND WHITE CHOCOLATE BISCOTTI

Steps:

• Preheat oven to 350°F. Line large baking sheet with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat sugar, eggs, oil, and almond extract in large bowl until well blended. Add flour mixture and beat until smooth. Stir in pistachios, dried berries, and 1/2 cup chopped white chocolate. Drop dough by heaping tablespoonfuls in two 12-inch-long strips on prepared baking sheet, spacing strips 3 inches apart. Using wet fingertips, shape each strip into 3-inch-wide log, pressing evenly (logs may look slightly lumpy).
• Bake logs until lightly browned and almost firm to touch, about 30 minutes. Cool logs on sheet 30 minutes. Reduce oven temperature to 325°F.
• Carefully transfer logs to cutting board. Line same baking sheet with parchment paper. Cut each log crosswise into generous 1/2-inch-thick slices. Stand biscotti upright, spacing about 1/4 inch apart, in 3 rows on prepared baking sheet. Bake until pale golden (biscotti may be soft but will firm as they cool), about 20 minutes. Cool completely on baking sheet.
• Line another large baking sheet with parchment paper. Place 8 ounces chopped white chocolate in medium glass bowl. Place 8 ounces chopped bittersweet chocolate in another medium glass bowl, if desired. Microwave separately on medium in 20-second intervals just until chocolate is soft to touch, about 40 seconds total (do not overheat or chocolate will burn or seize). Stir chocolate until smooth.
• Dip 1 end or 1 side of each biscotti in chocolate; place on baking sheet. Chill until chocolate is set, about 30 minutes. (Can be made ahead. Arrange in single layer in airtight container and chill up to 5 days or freeze up to 2 weeks.)

DOUBLE CHOCOLATE PISTACHIO BISCOTTI

Steps:

• Heat oven to 350 degrees. Melt butter and chocolate in double boiler set over, but not touching, simmering water. Stir until smooth.
• Sift together cocoa, flour, baking powder, and salt. In electric mixer, beat sugar and eggs on medium speed until lightened. Add vanilla. On low speed, add chocolate mixture, then flour mixture. Stir in nuts and raisins. Dough will be soft.
• Turn dough out onto lightly floured surface. Form two 9-inch-long-by-3 1/2-inch-wide logs on parchment-lined baking sheet.
• Bake until dough sets, 30 minutes. Cool 15 minutes. Reduce oven to 275 degrees. Cut dough on diagonal into 1/2-inch slices; place cut side down on baking sheet. Bake 20 minutes. Turn over; bake 20 minutes, until slightly dry. Let cool on wire rack. Store in airtight container.

CRANBERRY CHOCOLATE CHIP PISTACHIO ALMOND BISCOTTI

Steps:

• Preheat oven to 350. Line a large baking sheet with parchment paper. -Whisk together flour, baking powder and salt in a medium bowl. -Using an electric mixer, beat sugar, eggs, oil and almond extract in a large bowl until well blended. -Add flour mixture and beat until smooth. -Stir in pistachios, dried cranberries and chocolate chips. -Form dough into two 12-inch long strips on baking sheet, spacing strips 3 inches apart. Shape each strip into a 3-inch-wide log. Bake logs until lightly browned and almost firm to the touch, 30 minutes. Cool logs on sheet 30 minutes. Reduce oven temp to 325. Cut each log cross-wise into 1/2-inch-thick slices. Stand biscotti upright, spacing about 1/4-inch apart. Bake until pale golden (biscotti may be soft but will firm as they cool), 20 minutes. Cool completely on baking sheet.

CHOCOLATE PISTACHIO BISCOTTI

Steps:

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

CHOCOLATE DIPPED PISTACHIO BISCOTTI

Steps:

• 1. Preheat oven to 350 degrees. Cream together the butter and baking powder,add the egg and vanilla the mix in the flour and cornmeal,(I mix the two together before adding to the butter/egg mixture.) add the orange zest and 1/2 a cup of the pistachios,reserve 1/4 cup for later.
• 2. Form the dough into three loaves,8 by4 by 1 inch high,on a cookie sheet pan. Bake for 20 minutes or until a toothpick comes out clean at the corners. Cool for 1 hour. Cut the cookies into 1 inch slices and lie cut side down on the cookie sheet.
• 3. Lower the oven to 325 degrees,bake the sliced cookies 8 minutes per side turning them carefully so as not to break them. Meanwhile in a sauce pan melt the chocolate and the shortening,dip the tops of the cookies in the chocolate and place on a sheet of wax paper,then dust the tops with the remaining chopped pistachios,let cool completely. Then enjoy your hard work with a good cup of espresso!!! :)

CHOCOLATE & PISTACHIO BISCOTTI

Steps:

• 1. Preheat the oven to 350°. Line 2 baking sheets with parchment paper. In a large bowl, whisk the flour, cocoa powder, baking soda and salt. Using an electric mixer, beat in the eggs at low speed until a crumbly dough forms. 2. In another bowl, beat the brown sugar with the butter and the vanilla, coffee and almond extracts until combined. Scrape the mixture into the crumbly dough and beat at medium speed until a soft, sticky dough forms. Add the chopped chocolate and shelled pistachios and beat at low speed just until evenly distributed. 3. Divide the dough into 4 clumps and transfer 2 of the clumps to each baking sheet. Form each clump into an 8-inch-long rope; pat the ropes until they're about 2 inches wide and 3/4 inch thick. Bake for about 22 minutes, until the logs are puffed and springy to the touch; rotate the pans halfway through baking. Carefully transfer the logs to a wire rack to cool for 10 minutes. Lower the oven temperature to 200°. 4. Using a sharp knife, cut the logs crosswise into scant 1/2-inch-thick slices; each log will yield about 20. Return the slices to the baking sheets and bake for about 30 minutes longer, flipping the biscotti once after 15 minutes, until crisp. Transfer to racks to cool.

PALEO CHOCOLATE PISTACHIO BISCOTTI RECIPE - (4/5)

Steps:

• Preheat oven to 350 degrees Fahrenheit. Add almond flour, coconut flour, cocoa powder, baking soda and salt to a food processor and pulse until combined. Add the maple syrup and pulse until you get a dough. Allow a little time for the coconut flour to absorb the moisture. Remove the dough from the food processor and work in the pistachios and chocolate chips with a spoon. You can do this with your hands but the dough will be very sticky. Form the dough into one log on a baking sheet lined with either parchment paper or a Silpat (silicon pad). Chocolate biscotti dough log Bake for 15 minutes then allow to cool completely, about one hour. Cooked chocolate biscotti dough log Cut the dough log into 1/2 inch slices on the diagonal with a sharp knife. (I used a bread knife). Place the slices on their sides on a baking sheet and cook for 15 minutes at 350 degrees Fahrenheit. Allow the biscotti to cool completely before serving. They should be fairly crispy.

CHOCOLATE PISTACHIO BISCOTTI

Steps:

• 1. Preheat oven to 350 degrees F and line two baking sheets with parchment paper. In a standing electric mixer fitted with paddle, (I do not have a standing mixer but a hand held one) beat the butter and sugar at medium speed until creamy. Add the eggs, vanilla seeds and rum and beat until smooth.
• 2. In a small bowl whisk the flour with cocoa powder, baking powder, salt and cinnamon. Add the dry ingredients to the batter and beat at low speed until incorporated. Beat in the whole pistachios. ( I first used whole but coarsely chopped is a little easier to work with)
• 3. Divide the dough into 4 pieces. On a lightly floured surface roll each piece into about a 1 inch to 1 1/2 inch thick log. Place two logs on each baking sheet at least 3 inches apart and press to flatten slightly. Then brush the logs with beaten egg white.
• 4. Bake logs for approximately 25 minutes. The tops should be cracked and glossy and slightly firm to the touch. Remove from oven and let logs cool slightly. (5-10 minutes) Using a sharp chef's knife, cut the logs into approx 1/3 inch thick diagonal slices. Arrange the slices on the baking sheets and bake for an additional 20 minutes, until dry.
• 5. Let cool completely; If you choose to melt chocolate for dipping you will need to follow instructions for melting chocolate. After dipping one end in the chocolate you can sprinkle lightly with the chopped pistachios. Place on cookie sheet with wax paper and refrigerate until the chocolate is set.