Chocolate Pistachio Biscotti
These Chocolate Pistachio Biscotti are slightly moist studded with pistachios in every bite! They have become my husband’s favorite, I make them for him every year! Perfect for dipping into your coffee or with a glass of milk. A few other biscotto recipes you may like Pistachio Cranberry Biscotti, Chocolate Chocolate Chip Biscotti, and Pumpkin Hazelnut White Chocolate Biscotti.
I love everything about these biscotti cookies. So much, that they have become a part of my holiday baking. The dough is easier to work with than these biscotti without butter, and the texture is moist and chewy. You can make these without the butter using the same method I used in my chocolate chocolate chip biscotti recipe, for a crispier biscotti. Enjoy!!
Variations and Tips:
If you don’t like pistachios, you can switch this up with hazelnuts or almonds instead. Cooking them too long may make them hard to cut and crumbly. The amount of cookies you get may vary depending on the size you shape your log. Store in an air tight container for up to 7 days.
How To Make Chocolate Pistachio Biscotti
