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Chocolate Pistachio Biscotti

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 2 Cups All Purpose Flour
  • ¾ Cup Unsweetened Cocoa Powder
  • 1 ½ Teaspoons Ground Lavazza Coffee/Espresso
  • 1 Teaspoon Baking Powder
  • ¼ Teaspoon Salt
  • 7 Tablespoons Unsalted Butter softened
  • 1 Cup Granulated Sugar
  • 2 Eggs
  • 1 Egg Yolk
  • ¾ Cup Semisweet Chocolate Chunks/Chips
  • ¾ Cup Shelled Pistachios salted or unsalted whichever you prefer

Instructions

  1. Preheat the oven to 325 degrees F. Line two medium baking sheets with parchment paper.
  2. In a medium mixing bowl, whisk together the flour, cocoa powder, coffee, baking powder, and salt.
  3. Add butter and sugar to the bowl of an electric stand mixer. Beat on medium speed until the butter and sugar are creamed together. Add in one egg and the egg yolk, beat on medium to combine. Scrape down the sides as needed.
  4. Add the flour mixture all at once and beat on low until just about combined. Mix in the pistachios and chocolate chips on low until well mixed. Dough will be hard and crumbly, don’t worry it will still come together.
  5. Divide the dough between the two prepared baking sheets. Press the dough down and form into a 1 ½ inch wide by 8 inch long log. Brush the tops of each log with beaten egg and sprinkle with granulated sugar.
  6. Bake 20 minutes then swap the baking sheets and bake for another 15 minutes. Let the sheets cool until easily handled.
  7. Once the biscotti is cooled, cut each log into 1 inch thick slices using a serrated knife. Flip the pieces cut side down. Put the biscotti back in the oven for another 10 minutes.
  8. Let biscotti cool on the sheets. Store in an airtight container at room temperature for up to two weeks.