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All Reviews for Cathy’s Chocolate-Pistachio Biscotti
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Cathy’s Chocolate-Pistachio Biscotti
Recipe Summary
prep: 25 mins
total: 1 hr
Yield: Makes 44
Ingredients
Ingredient Checklist
2 cups all-purpose flour (spooned and leveled)
1 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup shelled unsalted pistachios
4 ounces dark chocolate, chopped
3 large eggs
2 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
1/4 cup unsweetened cocoa powder
Cook's Notes
Whole almonds, peanuts, or hazelnuts would also work well in place of the pistachios.
Gallery
Cathy’s Chocolate-Pistachio Biscotti
Recipe Summary
prep: 25 mins
total: 1 hr
Yield: Makes 44
Gallery
Cathy’s Chocolate-Pistachio Biscotti
Cathy’s Chocolate-Pistachio Biscotti
Cathy’s Chocolate-Pistachio Biscotti
Recipe Summary
prep: 25 mins
total: 1 hr
Yield: Makes 44
Recipe Summary
prep: 25 mins
total: 1 hr
Yield: Makes 44
prep: 25 mins
total: 1 hr
prep:
25 mins
total:
1 hr
Yield: Makes 44
Makes 44
Ingredients
Ingredients
- 2 cups all-purpose flour (spooned and leveled)
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup shelled unsalted pistachios
- 4 ounces dark chocolate, chopped
- 3 large eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 1/4 cup unsweetened cocoa powder
Directions
Preheat oven to 350 degrees. In a large bowl, whisk together flour, 3/4 cup sugar, baking powder, and salt; stir in pistachios and chocolate. In a small bowl, whisk together eggs, butter, vanilla, and cocoa. Add egg mixture to flour mixture and stir until combined (dough will be stiff, so mix with hands if necessary).
Line a rimmed baking sheet with parchment and sprinkle with 2 tablespoons sugar. Divide dough in half and place on sheet. Shape into two 2 1/2-by-12-inch logs and sprinkle top of each with 1 tablespoon sugar. Bake until risen and firm, 15 to 20 minutes. Let logs cool completely on sheet, about 30 minutes.
Reduce oven to 300 degrees. Using a serrated knife, cut logs crosswise into 1/2-inch-thick slices. Arrange slices in a single layer on baking sheets. Bake until biscotti are dry, 15 to 20 minutes. Transfer to a wire rack to cool completely.
Cook's Notes
Whole almonds, peanuts, or hazelnuts would also work well in place of the pistachios.
Cook’s Notes
Whole almonds, peanuts, or hazelnuts would also work well in place of the pistachios.
Reviews (10)
Add Rating & Review
43 Ratings
5 star values:
11
4 star values:
16
3 star values:
10
2 star values:
6
1 star values:
0
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Reviews (10)
Add Rating & Review
43 Ratings
5 star values:
11
4 star values:
16
3 star values:
10
2 star values:
6
1 star values:
0
Add Rating & Review
43 Ratings
5 star values:
11
4 star values:
16
3 star values:
10
2 star values:
6
1 star values:
0
43 Ratings
5 star values:
11
4 star values:
16
3 star values:
10
2 star values:
6
1 star values:
0
43 Ratings
5 star values:
11
4 star values:
16
3 star values:
10
2 star values:
6
1 star values:
0
- 5 star values:
- 11
- 4 star values:
- 16
- 3 star values:
- 10
- 2 star values:
- 6
- 1 star values:
- 0
Martha Stewart Member
Rating: 2 stars
07/15/2018
I have been making biscotti for decades; this one has a few issues. One, there isn't enough liquid to hold it together properly. I added orange juice to get it to stick better. It also doesn't need as much cocoa powder - about 2 tablespoons would work better.
Martha Stewart Member
Rating: Unrated
05/10/2015
Great recipe. Pistachios were really expensive so I substituted machadamia nuts. Wicked delicious!
Martha Stewart Member
Rating: Unrated
12/13/2014
I have been making these for over 10 years. It is not only a tradition but an institution here. I get orders from family and friends every year. Not too sweet, but rich chocolate flavour and when done right, just the right bit of chewiness in the middle. That's my secret. Not too dry. Off to make my 8 or so batches! I do them in double. Enjoy!
Martha Stewart Member
Rating: Unrated
02/23/2013
These are my husband's favorite cookies! Easy to make and delicious.
Martha Stewart Member
Rating: Unrated
08/14/2012
Mine turned out like bread texture. I think the baking powder is way too much for a 2 cups all-pursose flour.
Martha Stewart Member
Rating: Unrated
01/06/2011
the dough was really stiff
Martha Stewart Member
Rating: Unrated
09/01/2010
Confused by ingredient: dark chocolate. I used Scharffen berger and it was way too bitter. What chocolate was used originally?
Martha Stewart Member
Rating: Unrated
12/04/2009
I made this recipe as written and it is wonderful! I wouldn't change a thing!
Martha Stewart Member
Rating: Unrated
05/26/2009
I used all whole wheat pastry flour and they came out great. My husband has begged me to make more. I think this will be his father's day gift.
Martha Stewart Member
Rating: Unrated
05/09/2009
I made these with half whole wheat pastry flour and half A.P. flour. They are delicious with coffee! Great recipe
Martha Stewart Member
Rating: 2 stars
07/15/2018
I have been making biscotti for decades; this one has a few issues. One, there isn't enough liquid to hold it together properly. I added orange juice to get it to stick better. It also doesn't need as much cocoa powder - about 2 tablespoons would work better.
Rating: 2 stars
Rating: Unrated
05/10/2015
Great recipe. Pistachios were really expensive so I substituted machadamia nuts. Wicked delicious!
Rating: Unrated
Rating: Unrated
12/13/2014
I have been making these for over 10 years. It is not only a tradition but an institution here. I get orders from family and friends every year. Not too sweet, but rich chocolate flavour and when done right, just the right bit of chewiness in the middle. That's my secret. Not too dry. Off to make my 8 or so batches! I do them in double. Enjoy!
Rating: Unrated
02/23/2013
These are my husband's favorite cookies! Easy to make and delicious.
Rating: Unrated
08/14/2012
Mine turned out like bread texture. I think the baking powder is way too much for a 2 cups all-pursose flour.
Rating: Unrated
01/06/2011
the dough was really stiff
Rating: Unrated
09/01/2010
Confused by ingredient: dark chocolate. I used Scharffen berger and it was way too bitter. What chocolate was used originally?
Rating: Unrated
12/04/2009
I made this recipe as written and it is wonderful! I wouldn't change a thing!
Rating: Unrated
05/26/2009
I used all whole wheat pastry flour and they came out great. My husband has begged me to make more. I think this will be his father's day gift.
Rating: Unrated
05/09/2009
I made these with half whole wheat pastry flour and half A.P. flour. They are delicious with coffee! Great recipe
All Reviews for Cathy’s Chocolate-Pistachio Biscotti
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Cathy’s Chocolate-Pistachio Biscotti
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
