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Chocolate Pistachio Biscotti | Bake to the roots

Chocolate Pistachio Biscotti

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  • Author: Bake to the roots
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 90
  • Yield: 40 1x


Delicious biscotti with chocolate and pistachio. Perfect treat along with your afternoon coffee or tea!


  • 2 cups (260g) all-purpose flour
  • 1/2 cup (100g) sugar
  • 1/4 cup (50g) brown sugar
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 4 oz. (120g) semi-sweet chocolate, chopped
  • 3/4 cup (80g) unsalted pistachios
  • 3 large eggs
  • 2 oz. (60g) butter, melted
  • 1 tsp. vanilla extract
  • 1/4 cup (30g) cocoa powder
  • sugar for rolling


  1. Preheat oven to 350°F (175°C). Line a baking sheet with baking parchment and set aside. Mix the flour with the sugars, baking powder and salt in a large bowl. Chop the chocolate and add together with the pistachios to the bowl and mix. Set aside.
  2. In a small bowl mix the eggs with the melted (and cooled) butter, vanilla extract and cocoa powder until well combined. Pour the mixture into the large bowl and mix all until well combined – the dough will be quite tough, so feel free to use your hands. Divide the dough into two equal pieces and roll each piece into a log with a length of about 10 inches (25cm). Sprinkle sugar onto your worksurface and roll the logs in the sugar so they are covered completely. Place on the baking sheet and bake for about 18-20 minutes. Take out of the oven and let cool down on the baking sheet for 30 minutes.
  3. Reduce the temperature of the oven to 300°F (150°C). Cut the logs into 0.5 inch (1,3cm) thick slices and place again on the baking sheet and bake for another 15-20 minutes until dry. Take out of the oven and let cool down completely on a wire rack. Store in an airtight container.


  • Enjoy baking!