Chocolate-Pistachio Biscotti

Photo: Anna Williams

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.


  • 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


  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.

Related Articles