Recipe by Reynolds® Parchment Paper
"Swap out the mix-ins in this sweet café treat and create original flavors customized just for your family."
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butter, melted and cooled
snipped dried apricots
1 3/4 cups
dry-roasted pistachio nuts, chopped and divided
bittersweet chocolate, chopped
There's nothing better than a nice, crunchy biscotti dunked into a hot cup of coffee or cappuccino, in my opinion . . . and these were delicious! I chose to swap out the dried apricots for a 4 oz. container of candied cherries, for a more festive look. I only used about 1-1/4 cups of pistachios as well, which was plenty. I find that when working with biscotti dough, after placing the dough in two mounds on your parchment lined baking sheets, sprinkling it with a bit of flour and working with well floured hands works best to form each rectangular loaf. We did dip half of some of them in the chocolate, but also left some plain (my daughter's request), and did just a chocolate drizzle with others. My favorite are the ones with just a drizzle of chocolate. Thanks Reynolds® for a great and versatile biscotti recipe!
This was my first time making Biscotti. I wish I had known how easy Biscotti is to make because now I'm hooked. You just need to remember to factor in and plan for the baking, cooling, slicing and re baking time . I really liked the end result and will make again. Next time I will use cranberries instead of the apricots; although the apricots were good. A great recipe and wonderful use of Reynolds Cookies Baking parchment paper sheets. It truly made cleanup a snap!
This is a fantastic biscotti recipe. Super easy, with great results. I changed up the add ins and used almonds and chocolate toffee bits. Wonderful addition to my homemade coffee basket gift this holiday.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate-Dipped Pistachio Biscotti
Serving Size: 1/60 of a recipe
Servings Per Recipe: 60
Amount Per Serving
Calories from Fat: 45
Rated, reviewed, and ready to satisfy your sweet cravings.
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