Chocolate Pistachio Biscotti Recipe

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Chocolate Pistachio Biscotti is a crunchy, chocolatey cookie that feels perfect with coffee, tea, or a mug of hot cocoa. The rich cocoa flavor pairs beautifully with the salty crunch of pistachios for a treat that feels a little more special than an everyday cookie.

Biscotti may sound fancy, but it is simply a twice-baked cookie. The dough is first baked in a log, sliced, and then baked again until crisp.

This recipe is great for holiday cookie trays, homemade food gifts, brunch spreads, or an afternoon treat. You can serve the biscotti plain or drizzle it with melted chocolate for a prettier finish.

Chocolate Pistachio Biscotti

Ingredients

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract, optional
• 1 cup shelled pistachios, roughly chopped
• 1/2 cup mini chocolate chips
• 1/2 cup melted chocolate, optional for dipping or drizzling

Instructions

1. Preheat the oven to 350°F.
2. Line a baking sheet with parchment paper.
3. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
4. In a large bowl, whisk together the sugar, eggs, vanilla extract, and almond extract.
5. Add the dry ingredients to the wet ingredients and stir until a thick dough forms.
6. Fold in the pistachios and mini chocolate chips.
7. Divide the dough in half and shape each half into a log about 10 inches long and 3 inches wide.
8. Bake for 25 minutes.
9. Remove from the oven and let the logs cool for about 15 minutes.
10. Using a serrated knife, slice each log diagonally into 1/2-inch to 3/4-inch pieces.
11. Place the slices cut-side down on the baking sheet.
12. Bake for 10 minutes, flip, then bake for another 8 to 10 minutes.
13. Let the biscotti cool completely.
14. Drizzle or dip with melted chocolate, if desired.

Tips for Making Biscotti

The dough will be thick and slightly sticky, so lightly damp hands can help when shaping the logs. Try to keep the logs even in size so the biscotti bake evenly.

Use a serrated knife and gentle sawing motion when slicing the baked logs. If the biscotti crumble too much, let the logs cool a little longer before cutting.

For softer biscotti, shorten the second bake slightly. For extra-crisp biscotti, bake a few minutes longer and let them cool completely before storing.

Easy Variations

You can swap the pistachios for almonds, walnuts, or hazelnuts. You can also add dried cherries or dried cranberries for a chocolate-fruit flavor combination.

For a holiday version, dip one end of each biscotti in melted chocolate and add festive sprinkles before the chocolate sets. This makes them easy to add to cookie trays or wrap up as homemade gifts.

How to Store Chocolate Pistachio Biscotti

Store cooled biscotti in an airtight container at room temperature for up to 2 weeks. Keep them dry so they stay crisp.

Chocolate Pistachio Biscotti is a simple homemade treat that looks impressive without being difficult. With crunchy pistachios, rich chocolate flavor, and a twice-baked texture, it is a great recipe for holidays, gifting, or cozy coffee breaks.

For more easy dessert ideas, check out our No-Bake Chocolate Oatmeal Cookies, Chocolate Mint Recipes, and How to Start a Biscotti Tradition This Thanksgiving.

Tis Chocolate Pistachio Biscotti Recipe post was updated in September 2026.