Chocolate-Covered Pistachio Biscotti Recipe

This post is sponsored by Reynolds Kitchens®.

There’s nothing like a delicious, crunchy biscotti cookie to enjoy with coffee! You’ll love this easy recipe sponsored by Reynolds Kitchens® Parchment Paper with Stay Flat Dispensing. These crispy, nutty pistachio biscotti cookies dipped in chocolate are a family favorite! Biscotti cookies are unique in that they are baked twice – once as a cookie sheet, and secondly as individual cookies. They pair well with coffee or tea and keep well for up to a week.

Watch My Biscotti Cookie Reel

Watch my YouTube pistachio biscotti cookie video reel to see just how easy these cookies are to make! Want to stay up to date on my newest recipes? Subscribe to my website email list and my YouTube channel for notifications.

Ingredients for Pistachio Biscotti

Here are the main ingredients you’ll need to prepare these delicious chocolate-covered biscotti cookies. Find the full list of ingredients in the printable recipe card below.

• Reynolds Kitchens® Parchment Paper with Stay Flat Dispensing – this non-stick parchment paper has a reinforced panel which keeps it from curling around the edges. Use it for baking cookies and for setting the chocolate dipped biscotti.
• Unsalted Butter – I recommend using only unsalted butter for baking recipes, as it will give you more control over the salt content. Soften the butter at room temperature for about 30 to 45 minutes prior to using.
• White Granulated Sugar – regular sugar works best for this recipe.
• Whole Eggs – while room temperature eggs work best for baking, cold eggs will also work in a pinch.
• Vanilla Extract
• All-Purpose Flour – make sure to sift the flour beforehand for the best results.
• Baking Powder – double-check the expiration date on your baking powder before baking. It’s recommended to open a new container after 30 days.
• Pistachios – I love to use salted, roasted pistachios in this recipe! The combination of sweet and salty is incredibly delicious! You can also use unsalted nuts such as hazelnuts, pecans, almonds, cashews, or even macadamia nuts.
• Dark Chocolate Melts – for dipping the cookies. I recommend using melts over chocolate chips, as they set easily at room temperature without tempering.

Preparing for the Biscotti Recipe

Remove the eggs and butter from the refrigerator ahead of time, at least 30 minutes, to allow the butter to soften and the eggs to warm.

Start by preheating the oven to 350°F. Line a large baking sheet with Reynolds Kitchens® Parchment Paper with Stay Flat Dispensing Packaging.

How to Make Pistachio Biscotti Cookies

1. Place the softened butter and sugar into a large mixing bowl. Use a mixer to beat the butter and sugar together until fluffy and creamy, about 4 to 5 minutes.
2. Next, add in the vanilla extract, then add one egg at a time, mixing well after each addition. After adding all three eggs, continue mixing for 1 minute until the batter is smooth.
3. In a separate bowl, combine the dry ingredients: all-purpose flour, baking powder, and salt.
4. Add the dry ingredients into the wet batter in thirds, mixing well after each addition until the batter is smooth.
5. Use a spatula to mix in the final third portion of the flour by hand; the cookie dough will be thick and just slightly sticky. Fold in the chopped pistachios last.

Baking Instructions for Biscotti

Biscotti cookies need to be baked twice – once as a whole cookie sheet, and secondly as individual cookies.

1. Turn the cookie dough out onto the lined baking sheet. Shape the dough first into a long log, then gently press and shape the dough into a 7×11-inch (approximately) rectangle. Use the SmartGrid lines on Reynolds Kitchens® Parchment Paper with Stay Flat Dispensing Packaging to create an even shape.
2. Bake the cookie sheet at 350°F for 25 to 27 minutes, until the top and edges are lightly browned.
3. Remove the cookie sheet from the oven, cool for 7 to 8 minutes, then gently transfer onto a cutting board. Using a long, serrated knife, cut the sheet vertically into cookies, about 1-inch thickness.
4. Carefully transfer the cut cookies back onto the lined baking sheet, spacing the cookies at least 1-inch apart.
5. Reduce the oven temperature down to 290°F and bake the cookies for an additional 50 to 60 minutes, until the cookies are golden brown and crispy.
6. Remove the cookies from the oven and allow them to cool.

Making Chocolate Covered Biscotti

These pistachio biscotti can be enjoyed plain, or you can dip them into chocolate for extra flavor and sweetness. I personally love the chocolate covered version! 

1. Place the chocolate melts into a microwave-safe bowl and heat the chocolate in 1-minute intervals, stirring until the chocolate is melted and smooth.
2. Line your work surface with Reynolds Kitchens® Parchment Paper with Stay Flat Dispensing Packaging. Dip each biscotti cookie partially into the melted chocolate and set onto the parchment paper to set.
3. If desired, garnish the biscotti with diced pistachio while the chocolate is still melted.
4. Store the cooled cookies in an airtight container at room temperature for up to 1 week. Enjoy with coffee or tea.

More Recipes to Try!

Enjoyed this delicious and easy cookie recipe with Reynolds Kitchens? Check out some of my other recipes you’re sure to enjoy!

• Pistachio Honey Cinnamon Rolls – soft and fluffy rolls filled with pistachio cinnamon paste, topped with sweet honey.
• Pistachio White Chocolate Cookies – soft and chewy browned butter cookies with sea salt, pistachios, and chocolate. So delicious!
• Pumpkin Snickerdoodle Cookies – soft and chewy cinnamon pumpkin cookies with cream cheese frosting! These are incredible!
• Chocolate Pistachio Coconut Macaroons – classic macaroons with a tasty twist, dotted with salted pistachios and dipped in chocolate! Delicious!