Chocolate Pistachio Biscotti Recipe

Step 1

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Set aside.

Step 2

In a medium bowl whisk flour, baking powder, and salt to combine. Set aside.

Step 3

In a large mixing bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, stir butter, sugar, and oil on medium speed just until combined about 1 minute. Add eggs and vanilla* and stir to combine. Stir in dry ingredients just until combined. The cookie dough should be soft and slightly sticky. If the cookie dough is too sticky add 1-2 tbsp of flour, 1 tbsp at the time. Fold in pistachio. Don't overmix at any step. Watch the video to see the required consistency.

Step 4

Divide cookie dough in half and form 2 equal sized logs of about 10x3 inches (26x8 cm) in size and about 1-inch height (2.5 cm). Place on the prepared baking sheet about 4-inch apart. Bake for 25 minutes. Remove from oven and let cool 10 minutes. Then cut into 1-inch slices (2.5cm) and set them on the cut sides upright about 1/4 inch apart. Bake for 8 minutes. Then turn them over and bake on the other side for 8 minutes. Remove from the oven and let cool for 5 minutes. Then transfer to a wire rack and let cool completely.

Step 5

Place chocolate in a heatproof bowl and microwave for 2 minutes. Stir every 15-20 seconds to prevent seizing. Dip each into chocolate and place on baking sheets or a wire rack. Sprinkle with additional pistachio if preferred. Let dry. Store in an airtight container at room temperature for up to 2 weeks.