Chocolate & pistachio biscotti

Chocolate & pistachio biscotti
Watch the video
0 vote

I love the holidays. I also love biscotti. So, for the holidays, here’s a chocolate and pistachio biscotti recipe!

I know I just repeated the same thing twice in the last sentence, but I like being clear! Ha! Ha!

This recipe is perfect to make with friends or kids on a Sunday morning at home when love is in the air. It’s a nice elegant dessert that pairs well with a cup of coffee or glass of milk.

Bon appétit!

  • ServesYields 12 biscotti
  • Prep time25 min
  • Cook time45 min
  • Timeout-
  • FreezingFreezes well

Capsule vidéo


  • 3/4 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • Pinch of salt
  • 1/2 cup pistachios
  • 1/4 cup dark chocolate chips
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup white chocolate
  • 1-2 tablespoon cream


  1. Preheat the oven to 350˚F. Line a baking sheet with parchment paper. Set aside.
  2. In a large bowl, combine the flour, cocoa powder, sugar, baking powder, salt, pistachios, and chocolate chips.
  3. Make a small well in the centre and add the eggs and vanilla extract. Mix until the texture resembles dough.
  4. Wet your hands, make the dough into a sausage shape on a baking sheet (see video), and bake for 30 minutes. Remove from the oven and let cool for 20 minutes.
  5. Lower the oven to 300˚F.
  6. Cut the sausage diagonally, so as to form nice biscotti. Place on a baking sheet and bake for 10–15 minutes. Remove from heat and let cool completely.
  7. Melt the white chocolate and cream and drizzle over the biscotti.

Tips & tricks


The biscotti will keep in the freezer for up to 3 months.

Recipe published on August 19, 2018