sweet treats: chocolate pistachio biscotti

June 7, 2007 § 1 Comment

I’m having a brunch at my house this weekend. From what I’ve heard the weather promises to be absolutely beautiful- in the 70s. So, I’m getting excited about what treats I should make. A while back- geez…almost a year ago- I made Chocolate Pistachio Biscotti, and they were great. I posted them on my old blogger blog, so I decided to go ahead a repost the recipe here. (if you do visit the blog, don’t mind all the screwed up formatting–that’s why I left blogger!)

They have a nice sweet taste, which is accented by the carob chips and pistachios. The texture is crispy, but not hard as the baking time is slightly less than normal for biscotti. Most importantly these biscotti taste great with coffee!

Chocolate Pistachio Biscotti

Makes about 12
These biscotti are baked for a shorter time, making them softer than the traditional version.

chocolate pistachio biscotti pistachios, 2006

6 tablespoons unsalted butter, room temperature, plus more for baking sheet
2 cups all-purpose flour, plus more for baking sheet
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
2 large eggs
1 cup shelled pistachio nuts (unsalted)
1/2 cup carob chips

1. Preheat oven to 350º. Butter and flour a baking sheet; set aside.

2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In the bowl of an electric mixer fitted with the whisk attachment, cream butter and sugar until light and fluffy. Add eggs; beat until well combined, scraping down sides of bowl if necessary. Add flour mixture, and stir to form a stiff dough, as seen in picture. Stir in pistachios and carob chips.

chocolate pistachio biscotti dough, 2006
Originally uploaded by

3. Transfer dough to prepared baking sheet; form into a slightly flattened log, about 12 by 4 inches. Bake until slightly firm, about 25 minutes. Cool on a wire rack for about 5 minutes. Reduce oven temperature to 300º.

4. On a cutting board, using a sharp serrated knife, cut biscotti diagonally into 1-inch-thick slices. Arrange biscotti, cut sides down, on baking sheet, and bake until crisp but still slightly soft in the center, about 8 minutes.

Verdict: They turned out so much better than I expected. The carob chips tasted great. They were very yummy with coffee the next morning for breakfast 🙂

chocolate pistachio biscotti1, 2006
Originally uploaded by


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