Description
This Irresistibly Crunchy Chocolate Pistachio Biscotti recipe offers a delightful balance of rich chocolate and crunchy pistachios in every bite. Perfectly twice-baked for that signature biscotti crunch, these treats are ideal for dunking in coffee or enjoying as a sweet snack any time of day.
Ingredients
Scale
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
Add-ins and Toppings
- 1 ½ cups pistachios (chopped)
- 1 cup semi-sweet chocolate (melted)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, and salt until well combined.
- Cream Butter and Sugar: In a large bowl, use a mixer to beat softened butter, granulated sugar, and olive oil on medium speed for about 1 minute until creamy.
- Add Eggs and Vanilla: Crack in the eggs and pour in vanilla extract. Mix until fully integrated, creating a smooth, velvety batter.
- Combine Ingredients: Gradually add the flour mixture to the wet ingredients, stirring just until combined. The dough should be soft and slightly sticky. Adjust with extra flour if needed.
- Fold in Pistachios: Gently fold the chopped pistachios into the dough, mixing just enough so they’re evenly distributed throughout.
- Shape the Logs: Divide the dough in half, shaping each portion into logs about 10 inches long, 3 inches wide, and 1 inch tall. Place them on the prepared baking sheet, leaving space between.
- First Bake: Bake the biscotti logs in the preheated oven for 25 minutes, until they’re lightly golden and firm to the touch.
- Cool and Slice: Let the logs cool on the baking sheet for 10 minutes. Then, using a sharp knife, slice them into 1-inch pieces and stand them upright on the cut sides.
- Second Bake: Bake again for 8 minutes, then flip the biscotti and bake for another 8 minutes. They should be crisp and fragrant.
- Melt Chocolate: Melt the semi-sweet chocolate in a heatproof bowl in the microwave, heating for 2 minutes and stirring every 15-20 seconds until smooth.
- Dip and Garnish: Dip each biscotti into the melted chocolate, letting the excess drip off before placing them on parchment paper. Sprinkle additional pistachios on top if desired.
- Set Chocolate: Allow the chocolate to set before serving to ensure a perfect finish.
Notes
- Ensure the butter is softened to room temperature for easy mixing.
- When slicing the biscotti logs, use a sharp serrated knife to prevent crumbling.
- For extra crunch, toast the pistachios lightly before folding them into the dough.
- Store biscotti in an airtight container to maintain crispness.
- Chocolate-dipped biscotti can be refrigerated briefly to speed up chocolate setting.
