Chocolate-Dipped Pistachio Biscotti Recipe -
Chocolate-Dipped Pistachio Biscotti Recipe

Chocolate-Dipped Pistachio Biscotti

Recipe by  

"Swap out the mix-ins in this sweet café treat and create original flavors customized just for your family."

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Ingredients Edit and Save

Original recipe makes 60 biscotti Change Servings
  • PREP

    45 mins
  • COOK

    42 mins

    1 hr 27 mins


  1. Preheat oven to 325 degrees F. Line a large baking sheet with Reynolds® Parchment Paper; set aside.
  2. Stir together the sugar, butter, vanilla, baking powder, and salt in a large bowl. Add the eggs and whites, beating vigorously with a wooden spoon until evenly incorporated. Fold in the dried apricots, then 11/2 cups pistachios until thoroughly incorporated. Gradually stir in the flour and cornmeal until very well blended (if necessary, work in the last of it with your hands). Let dough stand for 5 minutes to firm up.
  3. Divide the dough in half. Using greased hands, shape and smooth each half into an 8x4-inch loaf, spacing them 4 inches apart on the prepared baking sheet. Pat each loaf to an even thickness.
  4. Bake 24 to 28 minutes or until firm and light brown and a toothpick inserted near the center of each comes out clean. Remove from oven. Set aside; cool completely. Transfer to a cutting board. Using a large, serrated knife, cut each loaf into slices about 1/4 inch thick. Place slices, cut side down, on parchment-paper-lined baking sheets.
  5. Return one baking sheet to the oven. Bake slices 12 to 14 minutes or until toasted and light brown, turning once halfway through baking and watching closely to avoid overbrowning. Slide the parchment paper with baked cookies on it to a wire rack and let cool. Repeat with remaining slices.
  6. Microwave chocolate and shortening in a medium microwave-safe bowl on 100% power (high) 1 to 2 minutes or until melted and smooth, stirring every 30 seconds.
  7. Dip one half of each cookie crosswise into melted chocolate. Allow excess chocolate to drip off and place on clean parchment paper. Sprinkle with remaining 1/4 cup chopped pistachios and let stand until set.
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  • Customize It:
  • Substitute your favorite nuts, such as peanuts, walnuts, pecans, or mixed nuts, for the pistachios. Swap out the dried apricots for another dried fruit, such as raisins, cranberries, cherries, or prunes.
  • Enjoy this chocolate-dipped classic in no time! Letting them stand and dry on the parchment paper after you've dipped them in chocolate will ensure the quickest cleanup. You can also fashion small envelopes out of the parchment paper for a crafty, hand-made touch when giving these away to friends. Add decorative ribbon and these little treat packets are sure to please everyone!

Reviews More Reviews

Dec 03, 2014

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!

Dec 18, 2014

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!


3 Ratings

Dec 16, 2014

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.


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  • Calories
  • 99 kcal
  • 5%
  • Carbohydrates
  • 12.1 g
  • 4%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 5 g
  • 8%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 55 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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