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Chocolate-Pistachio Biscotti

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Chocolate biscotti -- full of pistachios and chocolate chips -- are paired with pistachio ice cream. Softer than traditional biscotti, these are baked for a shorter time.

  • Servings: 4

Photography: Anna Williams

Source: Martha Stewart Living, February 2001

Ingredients

  • 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

Directions

  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.

Cook's Notes

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

Reviews Add a comment

  • MS12471282
    13 NOV, 2016
    I had this recipe in my folder for so long & came across it today. I had all the ingredients. Just made. So easy & so good. I added dried cranberries & reduced the nuts just a bit. The next time I think I will make 2 smal loafs so this way the slices will be smaller.
    Reply
  • victoriaj77
    4 OCT, 2016
    Love this recipe now our families favorite. I leave out pistachios I added 1/2 c. Dried cranberries 1 1/2 the. Cherry flavoring 1 c. Mini semi sweet chocolate chips. Delicious ! And sometimes don't bake twice for softer in the middle biscotti. Sometimes I add a few cranberries pushed in on top. Everyone LOVES them !!!!!
    Reply
  • victoriaj77
    4 OCT, 2016
    Love this recipe now our families favorite. I added 1/2 c. Dried cranberries 1 1/2 the. Cherry flavoring 1 c. Mini semi sweet chocolate chips. Delicious ! And sometimes don't bake twice for softer in the middle biscotti. Sometimes I add a few cranberries pushed in on top. Everyone LOVES them !!!!!
    Reply
  • Monika Kristyana
    28 JUL, 2015
    I made this biscotti thinner, and cut it into squrare shaped chunks (not a thin slice). Turned out really nice. Easy to make, and also quick.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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!
    Reply
  • 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!
    Reply
  • 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!
    Reply
  • lupita83
    31 JUL, 2009
    This recipe is the perfect treat at the end of the day!
    Reply