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Chocolate-Pistachio Biscotti

New York newlywed Cathy No Rebatta loves to make these Italian cookies to give as gifts. They are great for dunking in milk or coffee. Whole almonds, peanuts, or hazelnuts would also work well in place of the pistachios.

  • Prep:
  • Total Time:
  • Yield: Makes 44
Chocolate-Pistachio Biscotti

Source: Everyday Food, May 2009


  • 2 cups all-purpose flour, (spooned and leveled)
  • 1 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup shelled unsalted pistachios
  • 4 ounces dark chocolate, chopped
  • 3 large eggs
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 1/4 cup unsweetened cocoa powder


  1. Preheat oven to 350 degrees. In a large bowl, whisk together flour, 3/4 cup sugar, baking powder, and salt; stir in pistachios and chocolate. In a small bowl, whisk together eggs, butter, vanilla, and cocoa. Add egg mixture to flour mixture and stir until combined (dough will be stiff, so mix with hands if necessary).

  2. Line a rimmed baking sheet with parchment and sprinkle with 2 tablespoons sugar. Divide dough in half and place on sheet. Shape into two 2 1/2-by-12-inch logs and sprinkle top of each with 1 tablespoon sugar. Bake until risen and firm, 15 to 20 minutes. Let logs cool completely on sheet, about 30 minutes.

  3. Reduce oven to 300 degrees. Using a serrated knife, cut logs crosswise into 1/2-inch-thick slices. Arrange slices in a single layer on baking sheets. Bake until biscotti are dry, 15 to 20 minutes. Transfer to a wire rack to cool completely.

Cook's Note

Keep in an airtight container at room temperature, up to 1 week.

Reviews (8)

  • MamaKBenny 13 Dec, 2014

    I have been making these for over 10 years. It is not only a tradition but an institution here. I get orders from family and friends every year. Not too sweet, but rich chocolate flavour and when done right, just the right bit of chewiness in the middle. That's my secret. Not too dry. Off to make my 8 or so batches! I do them in double. Enjoy!

  • abarri 23 Feb, 2013

    These are my husband's favorite cookies! Easy to make and delicious.

  • loxling 14 Aug, 2012

    Mine turned out like bread texture. I think the baking powder is way too much for a 2 cups all-pursose flour.

  • Madhi 6 Jan, 2011

    the dough was really stiff

  • babybris 1 Sep, 2010

    Confused by ingredient: dark chocolate. I used Scharffen berger and it was way too bitter. What chocolate was used originally?

  • ddasenbrock 4 Dec, 2009

    I made this recipe as written and it is wonderful! I wouldn't change a thing!

  • brookegrac 26 May, 2009

    I used all whole wheat pastry flour and they came out great. My husband has begged me to make more. I think this will be his father's day gift.

  • anihughes 9 May, 2009

    I made these with half whole wheat pastry flour and half A.P. flour. They are delicious with coffee! Great recipe

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