Chocolate-Dipped Pistachio Biscotti
This Chocolate-Dipped Pistachio Biscotti is a crunchy, nutty delight perfect for dunking in coffee, topped with luscious dark chocolate for an irresistible treat.
Servings: 8 servings
Ingredients
- 2 cups all-purpose flour the sturdy base for our biscotti dough
- 1 cup sugar for sweetness that balances the nuts and chocolate
- 1/2 cup unsalted butter softened – adds richness and tenderness
- 3 large eggs binding the ingredients and providing structure
- 1 teaspoon vanilla extract for warm, aromatic depth
- 1/2 teaspoon baking powder helps with a light rise
- 1/2 teaspoon baking soda contributes to the perfect texture
- 1/4 teaspoon salt enhances flavor and balances sweetness
- 1 cup shelled pistachios chopped for texture
- 1 cup dark chocolate chips for dipping and that luxurious finish
Instructions
Step 1: Prepare the Dough
- Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter and sugar until light and fluffy using your electric mixer. Beat in the eggs one at a time, followed by the vanilla extract. In a separate bowl, whisk the all-purpose flour, baking powder, baking soda, and salt together. Gradually add the dry ingredients into the wet, mixing just until combined. Fold in the chopped pistachios to distribute them evenly throughout the dough.
Step 2: Shape and First Bake
- Divide the dough into two equal portions. On a lightly floured surface, shape each portion into a log approximately 12 inches long and 2 inches wide. Transfer the logs to your parchment-lined baking sheet, spacing them a few inches apart. Bake for 25-30 minutes, or until the logs are lightly golden and firm to the touch. Remove from the oven and allow them to cool for about 10 minutes—this resting time helps prevent crumbling when slicing.
Step 3: Slice and Second Bake
- Using a sharp knife, carefully slice each log diagonally into 1/2-inch thick pieces. Arrange the slices cut side down on the baking sheet. Return to the oven and bake for an additional 10-15 minutes, flipping the biscotti halfway through, until they are crisp and golden brown. Once baked, transfer them to a wire rack to cool completely.
Step 4: Dip in Chocolate
- While your biscotti cool, melt the dark chocolate chips using a double boiler or in the microwave in short bursts, stirring between each until smooth. Dip one end of each biscotti into the melted chocolate, letting any excess drip off. Place the dipped biscotti back on the wire rack with a tray underneath to catch drips, and allow the chocolate to set fully before serving or packaging.
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Baking sheet lined with parchment paper
- Wire rack
- Sharp Knife
- Double boiler or microwave-safe bowl
- Cooling rack with a tray underneath
Notes
- Store cooled biscotti in an airtight container at room temperature for up to 2 weeks to maintain crispness.
- Freeze biscotti in a freezer-safe container for up to 3 months; thaw at room temperature before serving.
- Use a sharp serrated knife and cool logs before slicing to avoid crumbling.
- Melt chocolate gently to prevent seizing; add a small amount of neutral oil if needed for smoothness.
- Swap pistachios with almonds or hazelnuts, or add spices like cardamom or cinnamon for variations.
