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Chocolate Pistachio Biscotti

Chocolate, pistachios and cranberries make a dramatic, delicious trio. Introducing the cranberries to this recipe added tartness, texture and color, too. —Gilda Lester, Millsboro, Delaware
  • Total Time
    Prep: 30 min. Bake: 30 min. + cooling
  • Makes
    40 cookies

Ingredients

  • 1/3 cup butter, softened
  • 1 cup plus 1 tablespoon sugar, divided
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2-3/4 cups all-purpose flour
  • 1/3 cup baking cocoa
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1 cup semisweet chocolate chips
  • 1/2 cup pistachios
  • 1/2 cup dried cranberries

Directions

  • Preheat oven to 350°. In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Mix flour, cocoa, baking powder and cinnamon; add to creamed mixture and mix well (dough will be sticky). Stir in chocolate chips, pistachios and cranberries.
  • Divide dough into four portions. On ungreased baking sheets, shape portions into 10x2-1/2-in. rectangles. Sprinkle with remaining sugar. Bake 20-25 minutes or until set. Carefully remove to wire racks; cool 5 minutes.
  • Transfer to a cutting board; cut each rectangle into 10 slices. Place cut side down on ungreased baking sheets. Bake 5-8 minutes on each side or until lightly browned. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts
1 each: 107 calories, 4g fat (2g saturated fat), 20mg cholesterol, 48mg sodium, 17g carbohydrate (9g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.
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Reviews

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Average Rating:
  • muffbear74
    Feb 12, 2019

    I did not have trouble with the dough being too sticky, but some of it did break and crumble as I was reoving it from the pan. Next time, I will use parchment paper and possibly leave out the cranberries. I forgot to sprinle tge extra sugar on before baking, but they taste fine.

  • FarmerGig
    Dec 17, 2016

    Great recipe. Now one of my favorites. I prefer the texture over the brownie biscotti recipe. I used mini chocolate chips and left out the cranberries. The only downside is that the dough is VERY sticky, which made it a little hard to press into the bars, but this did not affect the finished texture at all. Made 'em, ate 'em, making more, in less than a week. :)

  • mcadwall
    Feb 5, 2013

    Tasty and easy to make!

  • ldepaul
    Apr 26, 2012

    No comment left

  • marlowesmom
    Feb 26, 2012

    The taste is fabulous! My logs crumbled badly and stuck to the cookie sheet. I used walnuts and left out the chips and cranberries because that is what I had on hand. I'll try again after researching what might have made them break up.

  • ROCKYTOP08
    Dec 5, 2011

    Was fantastic. I took them to Xmas parties and was a definite hit. I chopped up part of the pistachios for easier rolling out.

  • andjayne
    Dec 2, 2011

    Forgot to add that I chilled the dough for almost an hour. That made it much easier to work with.

  • andjayne
    Dec 2, 2011

    This wa a very good lighter chocolate biscotti recipe. I have been making another biscotti recipe, but it was SO sticky. This one was much easier to work with and tastes great! Thumbs up!

  • DaddyDon
    Dec 1, 2011

    I baked these for the very first time and they were wonderful, especially with our morning coffee. Next time I'll bake them on parchment paper so they won't stick to the cookie sheet.

  • JoanOlivieri
    Nov 23, 2011

    These biscotti were DELICIOUS! I used parchment paper to form the biscotti and transfered each log to a parchment covered baking sheet. I also used the mini chips. I got fabulous reviews!