Chocolate Pistachio Biscotti

Lulu the baker
by Lulu the baker
12 biscotti
1 hr 10 min

Biscotti are oblong Italian biscuits that are baked twice to get a hard, crunchy texture. They are traditionally enjoyed with a hot drink such as tea or coffee. The biscotti in this recipe are made with slivered almonds, and are dipped in melted milk chocolate, and covered in ground pistachio. They can however, be left plain, dipped in dark or white chocolate, or covered in another type of nut (ex. ground hazelnuts, walnuts, etc.). What I really enjoy about biscotti is that it isn’t overly sweet, and requires relatively few ingredients to make. I personally love having biscotti with a steaming hot latte or cappuccino.

Biscotti, dipped in milk chocolate and ground pistachio

Chocolate Pistachio Biscotti
Recipe details
  • 12  biscotti
  • Prep time: 20 Minutes Cook time: 50 Minutes Total time: 1 hr 10 min
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  • 5 tablespoons butter
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1.5 cups all purpose flour
  • 1 tbsp baking powder
  • a pinch of salt
  • 1/2 cup slivered almonds
  • 1/4 cup milk chocolate wafers
  • 1/4 cup ground pistachio

Line a baking tray with parchment paper or a silicone baking mat. Preheat oven to 350 degrees Fahrenheit.
Using a stand mixer, or an electric hand mixer, mix the butter and sugar on high until smooth.
On low speed, add the eggs and the vanilla extract.
In a separate, medium sized bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients from step 4 into the wet ingredients.
Stir in the slivered almonds using a spatula.
Using your hands, mold the dough to form a long rectangle on the baking tray. The biscotti should roughly measure 10" long by 3" wide.
Bake the biscotti for 30 minutes until golden brown
Remove from the oven and allow it to cool completely (~1 hour)
Once the biscotti has cooled, cut 12 diagonal slices using a serrated bread knife.
Place the each slice of biscotti on the baking tray. Bake at 350 degrees for an additional 18-20 minutes : 8-10 minutes on each side.
Allow biscotti to cool completely.
Heat the milk chocolate wafers in a small pot on the stove. Allow it to simmer, but do not let it boil.
Dip the biscotti into the milk chocolate, then sprinkle ground pistachio on it.
  • Enjoy your biscotti with a hot coffee or tea, its phenomenal!
Lulu the baker
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