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You Asked For It: Chocolate Pistachio Biscotti recipe

ELLEN FOLKMAN   |   Special to the Times

ELLEN FOLKMAN | Special to the Times

I would like a biscotti recipe that uses baking soda. I find the biscotti are crispier and less dry.

Geri Lucas, Oldsmar

Cindy Shea of Spring Hill shares a recipe for chocolate pistachio biscotti. It comes from Martha Stewart Living magazine. I would agree with Geri about the biscotti being moist but this is not as crispy as traditional biscotti. When I cut the log prior to the second baking, I got a lot of crumbling. I used a serrated knife but instead of using a sawing motion, I ended up just pressing the knife through the biscotti. A longer cooling time may help. The flavor was very good and it wasn't difficult to make. Serve it with pistachio ice cream for a nice dessert.

Reader requests

Sheila Altobello of Clearwater is looking for a recipe that was published in the Times in the late 1970s for brandied fruit. It started in a glass jar and canned fruit is added with yeast and sugar. She has lost the recipe and would love to have it again before Christmas. Peg Ditchen of Tierra Verde recently enjoyed a four-cheese macaroni and cheese at the Hard Rock Hotel & Casino in Tampa. She says it's the best comfort dish she has ever eaten and would love the recipe.

Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or e-mail Include your name, city and phone number.


Chocolate Pistachio Biscotti

2 cups all-purpose flour, plus more for baking sheet

½ cup unsweetened cocoa powder

1 teaspoon baking soda

¼ teaspoon salt

6 tablespoons unsalted butter, plus more for baking sheet

1 cup sugar

2 large eggs

1 cup shelled pistachio nuts

½ cup chocolate chips

Heat oven to 350 degrees.

In a medium bowl, whisk together flour, cocoa powder, baking soda and salt. In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs; beat until well combined, scraping down sides of bowl if necessary. Add flour mixture and stir to form a stiff dough. Stir in pistachios and chocolate chips.

Butter and flour a baking sheet. Transfer dough to sheet, and form into a slightly flattened log, about 12 by 4 inches. Bake until slightly firm, about 25 minutes. Cool about 5 minutes. Reduce oven to 300 degrees.

On a cutting board, using a serrated knife, cut biscotti diagonally into 1-inch-thick slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp but slightly soft in the middle, about 8 minutes.

Makes about 12 biscotti.

Source: Martha Stewart Living

You Asked For It: Chocolate Pistachio Biscotti recipe 08/30/11 [Last modified: Tuesday, November 8, 2011 9:18am]
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