Chocolate-Dipped Pistachio-Almond Biscotti
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Serves: 20
  • 3 tablespoons unsalted butter, softened
  • ½ cup plus 2 tablespoons sugar
  • 1½ cups plus 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • Pinch salt
  • Zest of one lemon
  • 2 large eggs
  • ⅔ cups chopped almonds
  • ⅓ cup shelled pistachios
  • 6-8 ounces dark chocolate
  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment or waxed paper.
  2. Beat the butter and sugar on medium speed in the bowl of an electric mixer fitted with a paddle attachment until combined, about 1 minute.
  3. Add the flour, baking powder, salt and lemon zest and beat just until combined.
  4. Add the eggs 1 at a time, beating well after each addition. Add the nuts and mix until combined.
  5. Transfer the dough to a lightly floured work surface and shape it into a 12-inch-long log. Transfer the log to the prepared baking sheet and bake for 20-25 minutes or until the log is firm. Take it out of the oven and let it rest for 10 minutes before slicing it. If it's not firm enough, put it back in the oven and back in 2-minute intervals. Leave the oven on while it rests.
  6. Using a sharp serrated knife, cut the log on the diagonal into ½ -inch-thick slices. Place the biscotti cut side up on the lined baking sheet and bake for an additional 12 to 15 minutes, or until golden brown and crisp. Cool completely on a wire rack.
  7. Melt the chocolate in the microwave, stirring between 20-30 second intervals until almost all of the chocolate has melted. Stir until smooth and allow to cool for a few minutes before dipping the biscotti.
  8. Dip one end of each biscotti and lay on a sheet of waxed paper until the chocolate has hardened once again.
  9. Store the biscotti in an airtight container in a cool dry place for up to 2 weeks. Makes about 2o biscotti.
Recipe by Lemons + Anchovies at