Double Chocolate Pistachio Biscotti

Fudgy and crisp chocolate biscotti filled with dark chocolate chips and pistachios.

This Double Chocolate Pistachio Biscotti is fudgy and rich with a brownie brittle like texture and taste, filled with chunks of pistachios, and drizzled with dark chocolate.

What are Biscottis?

Biscottis are Italian almond biscuits that are essentially twice baked! They are usually oblong-shaped, dry, crunchy, and often paired with a warm drink.

Biscottis are often flavored with vanilla, anise, or almond. Most biscottis have add-ins such as nuts and/or dried fruit.

This biscotti recipe is filled with chopped pistachios, cocoa powder, dark chocolate chips, and drizzled with even more chocolate!

Why you’ll love these Double Chocolate Pistachio Biscottis:

Perfectly crisp. These biscottis are perfectly crisp which is what you want in a biscotti. Ideal for dipping in your favorite warm beverage!

Simple and easy to make. This recipe is easy to make and requires simple baking ingredients.

100% vegan. This recipe is entirely dairy and egg free!

Ingredient Breakdown:

• All-purpose flour – I have not tested a gluten-free version of this recipe.
• Cocoa powder – I prefer dutch-processed cocoa powder for a richer taste, but regular cocoa powder works great.
• Granulated sugar + light brown sugar – the perfect ratio for a crisp and light biscotti texture.
• Instant espresso powder – brings out the chocolate flavor!
• Chocolate chips – either dark chocolate or milk chocolate chips will work.
• Pistachios – can also substitute other nuts, such as chopped almonds or hazelnuts.
• Vegetable oil – can also substitute other neutral-flavored oils, such as avocado or canola.
• Non-dairy milk – any neutral tasting non-dairy milk, such as almond, cashew, or oat.

How to make Double Chocolate Pistachio Biscottis:

1. Preheat the oven to 350°F. Line a large baking sheet with parchment paper.  
2. In a large mixing bowl, whisk together the flour, sugars, cocoa powder, baking powder, espresso powder, and salt. Fold in ½ cup chocolate chips and ½ cup pistachios. Pour in oil, milk, and vanilla extract. Use a wooden spoon or rubber spatula to combine until fully incorporated and a soft dough forms. Once the dough starts to come together, form it into a ball. The texture should be slightly dry, but sticky enough to cohesively come together.  
3. Cut the dough ball in half and transfer to the prepared baking sheet. Form each half into a rectangle about 9” long, 3” wide, and ½” thick. Leave several inches between each dough half. Bake for 23-25 minutes until firm to touch. Let cool for 5 minutes. Reduce oven temp to 325°F.  
4. Using a sharp serrated knife, cut each rectangle crosswise into 1.5” thick slices. Place the slices upright back on to the baking sheet. Bake for another 23-25 minutes until crispy and mostly dry. Allow cooling for at least 1 hour. The more they cool the drier and crispier the texture will be.  
5. Set a wire cooling rack on top of a large baking sheet. Melt remaining ⅓ cup chocolate chips. Once biscotti’s are dry, drizzle over melted chocolate and sprinkle remaining ⅓ cup pistachios over top. Let chocolate set and enjoy!

Tips for making delicious & crunchy biscotti’s:

Boost the flavors with spices and extracts. Homemade biscotti without extra flavor will result in a bland, dull final product. This pretty much applies to most baked goods as spices and extracts boost the flavor tremendously! I love adding warming spices, such as cardamom, cinnamon, and nutmeg.

Almond extract, vanilla extract, and even lemon extract adds a fresh and sweet addition to the biscotti! I added vanilla extract to this recipe.

Add texture. Biscotti is already very crunchy, but who says there can be too much texture? Having a variety of texture in a baked good creates a more satisfying and delicious mouthfeel. I love the addition of nuts or dried fruits.

Don’t let the biscotti loaf sit too long after the first bake. You want the dough to cool enough so you can still handle it. You don’t want it to cool to where it’s difficult to slice! Ideally you should let it cool for at most 15 minutes.

Use a sharp serrated knife to cut. The sharper your knife is the better! Ideally a serrated knife. You don’t want the biscotti to crumble while your slicing it.

Cool the biscotti on a wire rack to crisp up. Cooling the biscotti on a wire rack allows more air to circulate which means a crispier biscotti!

Storage Instructions:

Store cooled biscotti in an airtight container at room temperature for up to 2 weeks.

More Delicious Biscotti Recipes…

• White Chocolate Pistachio Biscotti
• Chai Hazelnut Biscotti
• Orange Chocolate Biscotti

Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!