Go Back
+ servings
Chocolate Pistachio Thins

Chocolate Pistachio Thins

Chocolate Pistachio Thins
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 35 minutes
Servings 30
Author Cookie Madness


  • 114 grams/4 oz of all-purpose flour 1 cup minus 2 tablespoons**
  • 3 tablespoons 14 grams unsweetened Hershey's Dark cocoa powder
  • 1/2 teaspoon salt
  • 4 large egg whites at room temperature
  • 114 grams of granulated sugar 1/2 cup plus 4 teaspoons
  • 1 teaspoon almond extract
  • 1/2 teaspoon of vanilla extract
  • 1 tablespoon olive oil
  • 2/3 cup to 1 cup shelled pistachio pieces


  • Preheat the oven to 350 degrees F. Line an 8 ½ by 4 ½ inch metal loaf pan with nonstick foil or grease well and line with parchment paper.
  • In a small bowl, stir together the flour, cocoa powder and salt. Set aside.
  • In a large mixing bowl, beat egg whites until stiff peaks start to form. With the mixer going, gradually add the sugar a heaping tablespoons at a time, followed by the extracts and olive oil.
  • With a large rubber or silicone scraper, gently fold in the flour mixture – you’ll lose some of the volume when you do this, but that’s okay. Fold in the nuts,
  • Spread the batter evenly in the loaf pan and bake on center rack for 25 minutes or until it appears set. Let cool in the pan for an hour, then lift from pan and cool completely. Or you can chill it (which makes it easier to slice) until ready for the second bake.
  • Heat the oven to 200 degrees F.
  • Set the chocolate loaf on a cutting board. Using a large serrated knife, slice 1/4 inch thick pieces and lay them on a parchment lined baking sheet.
  • Bake the pieces for about an hour at 200 degrees. Let cool completely on a wire rack.


It's best to weigh your flour. If you don't have a scale, measure very carefully and fluff it up and aerate it before scooping.
if you don't like almond extract, just omit it and use 1 teaspoon of vanilla.