Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Chocolate-Pistachio Biscotti 3.8 (135) 23 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Anna Williams Servings: 4 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. Ingredients 6 tablespoons unsalted butter, softened, plus more for baking sheet 2 cups all-purpose flour, plus more for baking sheet ½ cup unsweetened cocoa powder 1 teaspoon baking soda ¼ teaspoon salt 1 cup sugar 2 large eggs 1 cup shelled pistachio nuts ½ cup chocolate chips Pistachio ice cream Directions Heat oven to 350 degrees. Butter and flour a baking sheet; set aside. 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. 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. 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. Print