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Irresistibly Crunchy Chocolate Pistachio Biscotti

This delightful biscotti recipe combines rich chocolate and crunchy pistachios, perfect for dipping in coffee or tea.
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Prep Time 15 minutes
Cook Time 41 minutes
Total Time 56 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: Italian
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 ¼ cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • ½ teaspoon salt
Wet Ingredients
  • 3 tablespoons unsalted butter, at room temperature
  • ¾ cup granulated sugar
  • 2 tablespoons olive oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
Mix-Ins
  • 1 ½ cups pistachios, chopped Use fresh for the best flavor.
  • 1 cup semi-sweet chocolate, melted Melt slowly to prevent burning.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, beat together the butter, granulated sugar, and olive oil until creamy.
  4. Add the eggs and vanilla extract, mixing until fully integrated.
  5. Gradually add the flour mixture to the wet ingredients, stirring until everything is combined.
  6. Fold in the chopped pistachios.
Baking
  1. Divide the dough in half and shape each part into a log, about 10 inches long. Place them on the baking sheet.
  2. Bake for 25 minutes until golden and firm.
  3. Cool for 10 minutes, then slice into 1-inch pieces and stand them upright on the cut sides.
  4. Bake again for 8 minutes, flip, and bake for another 8 minutes until crisp.
Finishing Touch
  1. Melt the chocolate in a heatproof bowl and dip each biscotti, letting the excess drip off.
  2. Place on parchment paper and allow the chocolate to set before serving.

Notes

Store biscotti in an airtight container at room temperature. They can stay crunchy for up to two weeks. For longer storage, freeze in a freezer-safe bag.