Biscotti with Pistachios and Chocolate Chips

Biscotti with Pistachios and Chocolate Chips
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It is fall.  Have I mentioned that I love fall?  I love watching the leaves change colors and the temperatures drop.  Summer wardrobes are packed away and cozy sweaters come out.  Fires start making an appearance in the hearth and the coldbrew coffee maker gets packed away to clear room for my favorite tea kettle and coffee pot.  And a plate of biscotti goes perfectly with a warm drink.  I love this version with pistachios and chocolate chips.

Happy Saturday everyone.  I hope you have an amazing weekend and enjoy everything autumn has to offer.


Pistachio and Chocolate Chip Biscotti

This Biscotti, made with pistachios and chocolate chips, is the perfect balance of sweetness and crunch. It is a delicious treat to serve with tea or coffee. My kids love it and I love it because it is less sugar than a typical "cookie".
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 30 biscuits
Calories 128.47kcal
Author While It's Cooking


  • 6 tbsp butter
  • 2/3 cup sugar
  • 1/2 tsp salt
  • 3 tsp vanilla bean paste
  • 1/4 tsp almond extract
  • tsp baking powder
  • 2 large eggs
  • 2 cups all purpose flour
  • 1 cup pistachios shelled and chopped
  • 1 cup miniature chocolate chips


Prepare Dough

  • In bowl for your stand mixer, beat the butter, sugar, salt, vanilla, almond extract, and baking powder at medium speed until smooth and creamy.
  • Beat in the eggs (the mixture will have a slightly curdled appearance).
  • Remove the bowl from the stand mixer and mix in flour, pistachios, and miniature chocolate chips by hand (you can do this on low speed of your stand mixer, but I have found that it makes a much stickier dough that is harder to work with when shaping your logs in the next step).
  • Turn dough out on cutting board or counter and divide in half. Shape each half into logs, approximately 9-1/2" long.
  • Transfer logs to lined baking sheet and use your fingers to flatten them until they are approximately 3/4" thick and 2"-3" wide. Use damp fingers or a wet spatula to smooth out the top and sides so the dough is relatively squared off and flat on top.

First Bake

  • Transfer dough to preheated oven and cook for 25 minutes.
  • Remove dough from oven and reduce oven temperature to 325°F.
  • Use a spray bottle and lightly spritz the dough on top and sides. (This will soften the crust just enough to make it easier to cut without crumbling). Let rest 5 minutes.
  • Transfer one log at a time to cutting board and, using bread knife, slice in 1/2" slices straight down (be careful not to cut at an angle or slices won't be able to stand during the second bake). You can cut straight rows for shorter biscotti, which will yield more biscuits, or cut on the diagonal to get longer biscotti, but fewer biscuits.
  • After the first log is sliced, return the pieces to the baking sheet, tops up, with small spaces between each biscotti. (On the pan, it should look like if you pushed all the pieces back together, it would go back into one big log again.)

Second Bake

  • Return the biscotti to the 325°F oven and bake for 25-30 minutes, until golden brown.
  • Remove from oven and transfer to wire rack to cool (they will harden slightly as they cool).
  • Store in airtight container for up to 3 weeks.


While It's Cooking...

Did you know that biscotti was first introduced by ancient Romans in the first century AD?  The twice-baked cookie (where biscotti got it's name - it translates to twice-cooked), was made with no fat or eggs so could last soldiers weeks while traveling.  For more information biscotti, visit Exploring Biscotti at


Serving: 1biscotti | Calories: 128.47kcal | Carbohydrates: 16.46g | Protein: 2.48g | Fat: 5.98g | Saturated Fat: 2.66g | Cholesterol: 20.98mg | Sodium: 29.87mg | Potassium: 76.36mg | Fiber: 0.81g | Sugar: 8.84g | Vitamin A: 120.84IU | Vitamin C: 0.27mg | Calcium: 23.97mg | Iron: 0.7mg
Other recipes that are great for a fall weekend:
Red Red
Chicken Noodle Soup with Ginger
Chicken and Ginger Noodle Soup

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While It's Cooking

I love cooking. Always have. As a busy mother of two young kids, oftentimes the best time I have to pick up a cookbook or explore a new idea is while food is cooking. Sometimes I use that time to explore more about the meal I am preparing - the food, the traditions, the culture. Sometimes I use that time to figure out what I'm going to cook next and delve deeper into ingredients and techniques to experiment with. Usually while I'm cooking my family leaves me alone in the kitchen and I can enjoy a rare moment to myself. One of my favorite times of the day is "While It's Cooking."

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