Chocolate Dipped Pistachio Biscotti

Chocolate Dipped Pistachio Biscotti

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Eddie Szczerba


Get the coffee or espresso ready,these are great! They take some effort but they are so worth it!!!
Please note that the prep time is so long because of the coooling time it takes to handle these lovely cookies so they don't break on you!


★★★★★ 1 vote

1 Hr 40 Min
35 Min


  • 3/4 c
    butter, softened
  • 1/2 c
  • 1 tsp
    baking powder
  • 1 large
  • 1 tsp
    vanilla extract
  • 1 c
    corn meal
  • 1-1/2 c
    all purpose flour
  • 2 Tbsp
    orange zest
  • 6 oz
    semi-sweet mini chocloate chips
  • 1 Tbsp
  • 3/4 c
    chopped pistachios

How to Make Chocolate Dipped Pistachio Biscotti


  1. Preheat oven to 350 degrees. Cream together the butter and baking powder,add the egg and vanilla the mix in the flour and cornmeal,(I mix the two together before adding to the butter/egg mixture.) add the orange zest and 1/2 a cup of the pistachios,reserve 1/4 cup for later.
  2. Form the dough into three loaves,8 by4 by 1 inch high,on a cookie sheet pan. Bake for 20 minutes or until a toothpick comes out clean at the corners. Cool for 1 hour.
    Cut the cookies into 1 inch slices and lie cut side down on the cookie sheet.
  3. Lower the oven to 325 degrees,bake the sliced cookies 8 minutes per side turning them carefully so as not to break them.
    Meanwhile in a sauce pan melt the chocolate and the shortening,dip the tops of the cookies in the chocolate and place on a sheet of wax paper,then dust the tops with the remaining chopped pistachios,let cool completely. Then enjoy your hard work with a good cup of espresso!!! :)

Printable Recipe Card

About Chocolate Dipped Pistachio Biscotti

Course/Dish: Cookies Chocolate
Other Tag: For Kids
Hashtags: #worth #effort

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