Mimi's Organic Eats » Cookie Recipes » Dark Chocolate Pistachio Biscotti

Dark Chocolate Pistachio Biscotti

This Dark Chocolate Pistachio Biscotti are twice-baked to perfection, resulting in a satisfying crunch that gives way to a tender interior. The intense bitterness of dark chocolate melds harmoniously with the slightly salty, nutty undertones of pistachios.

If you love making biscotti as much as I do, be sure to check out some of my other favorite recipes like my Chocolate Malt Biscotti, Sea Salt Black Cocoa Biscotti, or my Blueberry Muffin Biscotti.

how to make dark chocolate pistachio biscotti

Tips for Dark Chocolate Pistachio Biscotti

• Make sure your butter is soft. I like to leave butter out on the counter overnight, as it softens best at room temperature. If it's still cold out, then microwave the butter for 10 seconds at a time (per 1 stick) and leave out on the counter until it's ready to use. You can even do this night before too. I currently have butter resting on my counter.

• When forming the biscotti log, make sure it's even so the biscotti cooks evenly and you have even sized pieces.

• The resting period is very important for biscotti, as this allows you to easily cut it without it breaking. If you do cut it and it seems hot or doughy still, you can let it rest a little bit longer. You want nice clean cuts. And if it was very doughy and broke easily at this stage, then that's an indicator that you should have baked it a little longer. Everyone's oven is a little different, so make a note of that for the next time you bake it, and add 5 minutes to the initial time.

• For the second bake of the biscotti, make sure it's golden brown and crispy looking upon coming out of the oven. You can always bake it a little bit longer here as well, as everyone's oven is a little different. Set a timer for 2 minutes and go from there.

• You don't have to temper the chocolate, it's optional. I like to temper the chocolate when I make biscotti as it can sit out on the counter for days, so the chocolate won't get sweaty if you temper it. If you don't temper it, then you might just want to store your biscotti in the fridge.

how to make dark chocolate pistachio biscotti

Ingredients for Dark Chocolate Pistachio Biscotti

Organic Valley Salted Butter

Wholesome Organic Cane Sugar

Organic Pistachio Extract

Organic Valley Large Eggs

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Frontier Co-Op Baking Powder

Frontier Co-Op Fine Sea Salt

Organic Shelled Roasted & Salted Pistachios

Mama Ganache Organic Dark Chocolate

how to make dark chocolate pistachio biscotti

Why organic?

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

how to make dark chocolate pistachio biscotti

Dark Chocolate Pistachio Biscotti

Recipe by MimiDifficulty: Easy



Crispy sweet pistachio biscotti is dipped in dark chocolate for a crunchy cookie that pairs well with milk, tea, or coffee.


  • Dough
  • 1/2 cup (113 grams) organic salted butter, softened

  • 170 grams (3/4 cup) organic cane sugar plus 2 tablespoons for topping

  • 1 teaspoon organic pistachio extract

  • 2 organic large eggs

  • 255 grams (2 cups) organic all purpose flour

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon fine sea salt

  • Topping
  • 142 grams (5 ounces) organic dark chocolate, finely chopped

  • 28 grams (scant 1/4 cup) organic roasted & salted, shelled pistachios


  • Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  • To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, 170 grams of cane sugar, and pistachio extract. Mix on low until combined and there are no chunks of butter. Add the eggs and mix just slightly, enough to break the yolks.
  • In a separate bowl, add the flour, baking powder, and sea salt and whisk together. Add to the butter mixture and mix on low until a stiff dough forms.
  • Using your hands form a large log out of the cookie dough and flatten slightly so it’s about 1-inch thick, it should be about 13 x 3 inches. Sprinkle the remaining 30 grams of sugar on top of the dough log.
  • Bake for 35 minutes or until the middle looks set, but not completely done. Remove from oven and let rest for 10 minutes. Trim off the edges, then slice into 12 pieces and bake again for 20 minutes. Allow to cool completely on the baking sheet.
  • To make the topping: Using a double boiler melt 80% of the dark chocolate. Once it has reaches 115°F on a chocolate thermometer, remove from heat and add in the remaining 20% and stir to combine completely. Allow the chocolate to sit until it reaches 91°F on a chocolate thermometer and is in the tempering stage.
  • While the chocolate is cooling, chop the pistachios into small pieces. Dip one side of each biscotti into the dark chocolate, place back on the baking sheet, and sprinkle with chopped pistachios. Repeat with the rest of the biscotti. Place baking sheet in fridge to set the chocolate for about 1 hour.
  • Store in a cool dry place, or in the fridge for up to 7 days.


  • Gluten Free – Replace the all purpose flour with 269 grams (1 3/4 cups) organic gluten free flour blend.
  • High Altitude – Bake at 350°F for 30 minutes or until the middle looks set but not completely done, then remove and let rest for 10 minutes. Cut as instructed and bake again for 15 minutes.

Subscribe to Mimi's Organic Eats!

mimi council in the kitchen

Did you like this post?

Make sure to check out my Eggless Chocolate Chip Cookies recipe, which I'm sure you'll love too! And, share it with someone who you think may also like it!

Leave a Comment

Your email address will not be published. Required fields are marked *