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Chocolate-Pistachio Biscotti

Softer than traditional biscotti, these are baked for a shorter time.

  • Servings: 4
Chocolate-Pistachio Biscotti

Photography: Anna Williams

Source: Martha Stewart Living, February 2001


  • 6 tablespoons unsalted butter, softened, plus more for baking sheet
  • 2 cups all-purpose flour, plus more for baking sheet
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 2 large eggs
  • 1 cup shelled pistachio nuts
  • 1/2 cup chocolate chips
  • Pistachio ice cream


  1. Heat oven to 350 degrees. Butter and flour a baking sheet; set aside.

  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs; beat until well combined, scraping down sides of bowl if necessary. Add flour mixture, and stir to form a stiff dough. Stir in pistachios and chocolate chips.

  3. Transfer dough to prepared baking sheet; form into a slightly flattened log, about 12 by 4 inches. Bake until slightly firm, about 25 minutes. Cool about 5 minutes. Reduce oven to 300 degrees.

  4. On a cutting board, using a sharp serrated knife, cut biscotti diagonally into 1-inch-thick slices. Arrange biscotti, cut sides down, on baking sheet, and bake until crisp but still slightly soft in the center, about 8 minutes. Serve with pistachio ice cream.

Reviews (26)

  • Ritak 2 Jul, 2013

    My husband and I loved these biscotti. However, I left out the nuts because I find nuts make the final product more difficult to cut. I baked the dough on parchment paper instead of buttering and flouring cookie sheet--easier cleanup. Also, I used a large pizza cutting wheel while baked dough was on parchment on cookie sheets, starting in the center and then at the end of each slick to cut thru the dough. This left very little crumbles. Then proceeded to finish the baking of the cut edges.

  • Sus1 17 Jun, 2011

    If you form the dough into balls, a bit smaller than a walnut and bake them at 350 for about 12 minutes, they are tremendous. If I had extra pistachios I would have decorated each cookie with a nut.

  • mysticskye224 16 Dec, 2010

    These are a bit soft on the inside, but they taste wonderful. Not your ordinary biscotti. They came out crisp on the outside, almost gooey on the inside. They have a different taste than brownies or cookies. Definitely worth making!

  • jaybe 4 May, 2010

    I did not like this recipe. As in the photo, the cookies were not baked on the inside, which is fine for a brownie but difficult to manage for biscotti. The log cracked when I moved it to the rack, and another 10 minutes per side did not cook these enough to be done. I didn't have time to bake them even longer than that. I made the recipe as was listed, except I replaced the nuts with dried cranberries. Great flavour combination but the texture and visual appeal get a big thumbs down!

  • Madhi 25 Apr, 2010

    I tried this recipe, it took longer than 25 mins for it to be hard enough to handle. I kept it for extra 10 mins..cooled completely before i sliced it. It was still slightly crumbly but I managed to slice it. I added slivered almonds and a couple of drops of almond extract in place of pistachio. Tastes great..would make a great cookie dough! Thanks!

  • lupita83 31 Jul, 2009

    This recipe is the perfect treat at the end of the day!

  • Alexie 15 May, 2009

    These are delicious and esy to make. A great compliment with a cup of coffee!

  • patti164 15 Nov, 2008

    This sounds good I was looking for a recipe for chocolate biscotti that I found in one of Martha's Homade Christmas books. It was put in a canning jar for the gift. I wish I had that recipe it was great but I lost my book. I used to have them all but they were lost when I moved It was probably 8 to 10 yrs ago If anyone has one I would love to hear from you thanks I am patti_164

  • queens 22 Oct, 2008


  • lkrummrich 7 Sep, 2008

    I love these. Very quick

  • Schwendelaqueedie 7 Sep, 2008

    I am 13 and tried this recipe. It was so simple and yummy. Everyone in my family loved it. the only difficult part was transferring the biscotti to the cooling rack. I made mine without nuts and added more chocolate chips. It was the best biscotti I have ever tasted!

  • Schwendelaqueedie 7 Sep, 2008

    This recipe is very easy. I experimented without adding nuts and it is great. There is not very much cleanup and everybody in my family loves it (even the pickiest one!) the only thing I had trouble with is transferring it to the cooling rack.

  • 1Toffy 30 Aug, 2008

    What really gets me is I shelled the pistachios, spent just shy of an hour doing that. I will never make this again.

  • 1Toffy 30 Aug, 2008

    2nd batch I doubled but omitted the nuts and choc chips and zested 2 oranges, and chopped up about 11/4 cup of dried apricots. Smells delicious but if the first batch didn't work I guess I will try just making them cookies. Darn I really wanted these to work for my morning coffee dunks.

  • 1Toffy 30 Aug, 2008

    I just removed the sliced ones from the oven, turned them over and zap fell apart into chunks and these look terrible. I am baking per the 15 min on the other side as well. Before these went into the oven the first time in the log I really patted this together to hold. With whole pistachios I knew this may not hold together. The choc chips melt making the centers very soft and uncuttable into something nice per the above picture. I changed the dbl 2nd batch I am wondering what to do with.

  • 1Toffy 30 Aug, 2008

    I am having an awful time with these. Crumbling while cutting, so I put them back into the oven for another 10 min. Waited 10 min to try to recut and again same problem. I went ahead and smuched them together and baking the sliced ones now longer than indicated. And stupid me, went ahead and made up a double batch when the first batch was baking. Now what do I do..

  • linzyfitzsimons 29 Aug, 2008

    Agree with these being a bit soft if baked as directed in recipe. I actually had a difficult time cutting them after the first baking, they were crumbling apart on the outside but moist on the inside. So I too ended up cutting them in half. As for the second baking, I actually baked them about 10-15 minutes on each side which is quite a bit more than directed. However they are delish once they are done!

  • 9to5to0 25 Aug, 2008

    I'm with pah921 -- biscotti should be crisper. But my kids, particularly the picky 5-year-old, liked these better than the traditional variety. I agree, though, that they're huge -- I wound up cutting them in half, too, though I think part of the reason mine spread so much were because of alterations I had to make to the recipe to make it egg-free.

    And I used almonds instead of pistachios, also due to allergies.

  • juke42 23 Aug, 2008

    These came out great. I was afraid they woul d be too soft, but after I baked them the second time, they were perfect. I got a lot of them also.

  • PennyErvin 23 Aug, 2008

    This sounds great, i love pistachio's, going to have to give it a try

  • Limoncello 23 Aug, 2008

    The recipe did state that these are softer than the traditional biscotti. They are delicious!

  • pah921 23 Aug, 2008

    I found these biscotti to be way too soft for my liking. The flavor/nut combination was tasty, but after the second baking they were still very soft. I ended up baking them for a third time the next day, because to me biscotti need to be crisp! Otherwise you should call them chocolate pistachio brownies! They were also very large and difficult to handle. I cut most of them in half and dipped the cut end in white chocolate.

  • kathrynscheib 23 Aug, 2008

    I made these this morning and my children and husband gobbled them up!

  • luvnlrn 23 Aug, 2008

    I wonder how these would be as just "Chocolate Biscotti?" Anyone ever make them without the nuts?

  • luvnlrn 23 Aug, 2008

    I wonder how these would be if you omitted the nuts? I know it's "Pistachio" Biscotti...but has anyone tried it as just Chocolate Biscotti?

  • annmongelli 26 Dec, 2007

    These are excellant and stay very well in the freezer and an air tight container..
    Best biscotti also the pistacio one is excellant....

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