Go Back
+ servings
chocolate chunk roasted pistachio oil biscotti

Pistachio Oil Chocolate Chunk Biscotti

Roasted Pistachio Oil Chocolate Chunk Biscotti calls for pistachio oil instead of vegetable oil.
Course Dessert
Cuisine Italian
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings 24
Author Cookie Madness


  • 2 large eggs
  • 3/4 cup granulated sugar 150 grams
  • 1/4 cup roasted pistachio oil
  • 1/2 teaspoon vanilla extract
  • 1 3/4 cup all purpose flour 220 grams
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt plus an extra pinch
  • 1 tablespoon wheat germ
  • 1 1/2 cups pistachios
  • 3-4 oz chopped dark or bittersweet chocolate I used 4, but 3 would be fine


  • In the bowl of a stand mixer using the whisk attachment. beat the eggs and sugar for 2 minutes or until light and lemon colored. Drizzle in the pistachio oil, then add vanilla.
  • Stir together the flour, baking powder, salt and wheat germ and add to the batter. Stir until well blended, then stir in nuts and chocolate.
  • Shape dough (it will be sticky, so use dampened hands) into two 12x2 inch logs on a parchment or foil lined baking sheet.
  • Bake at 300 for 35 minutes. Remove from oven and let cool slightly, then cut each log into about 12 or 13 slices.
  • Arrange slices on baking sheet (standing) and bake at 275 for another 30 minutes.
  • Allow biscotti to cool and crisp.


This recipe is adapted from an old one that calls for cranberries. If you'd rather make Cranberry Pistachio Biscotti, just swap out the chocolate for cranberries and omit the wheat germ. I also recommend adding a teaspoon of lemon zest.