Imagine biting into a perfectly crisp, chocolate-rich biscotti studded with emerald green pistachios that crumble delicately with each bite. This isn't just another cookie recipe - it's a culinary journey that transforms your ordinary coffee break into an extraordinary sensory experience. Whether you're a passionate home baker or a dessert enthusiast seeking an authentic Italian treat, these chocolate pistachio biscotti will transport you straight to a charming café in Milan with their irresistible blend of rich cocoa and nutty crunch.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: Italian
Serves: 24 biscotti
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 cup granulated sugar
- 1/2 cup pistachios, chopped
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- In a medium mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, and salt until well combined.
- In a separate large bowl, beat the eggs until they become light and slightly frothy.
- Gradually fold the dry ingredient mixture into the beaten eggs, mixing until a soft dough forms.
- Gently fold in the chopped pistachios, ensuring they are evenly distributed throughout the dough.
- Transfer the dough onto the prepared baking sheet and shape it into a long, flat log approximately 12 inches long and 3 inches wide.
- Smooth the surface of the log with slightly damp hands to create an even shape.
- Bake in the preheated oven for 25-30 minutes, until the log is firm to the touch and slightly cracked on top.
- Remove from the oven and let cool for 10 minutes, then carefully transfer to a cutting board.
- Using a sharp serrated knife, slice the log diagonally into 1/2-inch thick pieces.
- Arrange the biscotti slices cut-side down on the baking sheet and return to the oven.
- Bake for an additional 10-12 minutes, flipping them halfway through to ensure even crispness.
- Remove from the oven and let cool completely on a wire rack.
- Store in an airtight container at room temperature for up to 2 weeks.
Tips
- Use high-quality cocoa powder for the most intense chocolate flavor
- Toast pistachios lightly before chopping to enhance their nutty profile
- Ensure eggs are at room temperature for better dough consistency
- Use a sharp serrated knife for clean, even biscotti slices
- Allow biscotti to cool completely for maximum crispness
- Store in an airtight container to maintain their signature crunch
- For extra indulgence, consider drizzling melted dark chocolate over cooled biscotti
- Experiment with adding a touch of espresso powder to intensify the chocolate notes
Nutrition Facts
Calories: 95kcal
Carbohydrates: 12g
Protein: 3g
Fat: 4g
Saturated Fat: 1g
Cholesterol: 25mg
