Chocolate and Pistachio Biscotti

Recipe by
Total Time:
60-90 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Hard

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  • 225 g - All-purpose flour
  • 2 - Eggs
  • 135 g - Sugar
  • 1 tsp - Vanilla essence
  • 75 g - Pistachios
  • 100 g - Dark Chocolate chips
  • 1 tsp - Baking powder.

How to Make Chocolate and Pistachio Biscotti

  • Preheat the oven to 180 degree Celsius.
  • Beat the sugar, vanilla essence and eggs with an electric beater on high speed until it is thick, pale and fluffy.
  • Beat until the batter falls like small ribbons.
  • Now in a separate bowl sift the flour and the baking powder.
  • Add the flour mixture to the egg mixture and mix well.
  • Now fold the chocolate and pistachio into the dough.
  • Place the dough on the baking sheet lined with the parchment paper.
  • Form the dough into a 30 cm long and 3 cm wide log.
  • Bake the log in the preheated oven for 25 minutes.
  • Take it out and let it rest in a wire rack for 10 mins.
  • Now make 2" slices of the log with a sharp knife.
  • Place these in a baking sheet and bake for 10 mins on both the sides.
  • Allow to cool in a wire rack.
  • Store in an air tight container.