Mini Chocolate Pistachio Biscotti
Refilling the cookie jar
When I first started getting into baking, biscotti were one of the first cookies I added to my repertoire. They didn’t require a ton of ingredients, had an incredible shelf life, and were easy to customize depending on my pantry supplies.
Today’s biscotti is a chocolatey riff on my tried-and-true recipe (the OG is in my book!). Cocoa powder and rye flour bolster the base, which is punctuated with chocolate chips and buttery pistachios. I think the punchy pistachio color is particularly striking, but you could sub in any toasted nut — hazelnuts or almonds would be fantastic. Want to go nut-free? Try dried cherries, cranberries, or cacao nibs; or double down on chocolate chips for a sweeter bite.
Baker’s Notes
Biscotti get their crisp texture from a double bake: first they are baked as long logs, then cut to size and baked again as separate cookies. For the second bake, I like to bake the cookies upright instead of baking on one side, then flipping and baking on the other side. I find they bake more evenly, plus it’s easier — win win!
To keep the logs from crumbling as you cut them, use a serrated knife and cut when they are still a little warm.
If you prefer longer (and fewer) biscotti, just shape your logs a little wider: I would divide the dough into two portions and make them 3.5 - 4” wide (expect first bake time to increase slightly). You can also cut on the diagonal for longer cookies.
Sturdy and long-lasting, biscotti are perfect for sharing. Package them in clear bags for hostess or teacher gifts.
Cookies, previously
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Mini Chocolate and Pistachio Biscotti
Makes 4-5 dozen mini biscotti
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