Chocolate, Orange, and Pistachio Biscotti

Chocolate, Orange, and Pistachio Biscotti

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"Crisp chocolate-dipped biscotti with chocolate chips, orange zest, and pistachios make great gifts or special treats to enjoy with a cup of coffee."
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1 h 25 m servings 62 cals
Serving size has been adjusted!

Original recipe yields 90 servings



  • Calories:
  • 62 kcal
  • 3%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 8.5g
  • 3%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 39 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat oven to 325 degrees F. Lightly grease two extra-large baking sheets; set aside. In a large bowl, combine flour, baking powder, salt, and sugar. Make a well in the center of the flour mixture. Place eggs in the well and stir into the flour mixture. Add butter; stir until combined. Stir in the 3/4 cup Ghirardelli(R) 60% Cacao Bittersweet Chocolate Baking Chips, the pistachios, and orange zest (dough will be crumbly). Use your hands to knead the dough until it comes together.
  2. Turn the dough out onto a lightly floured surface. Using cold, wet hands, divide dough into four equal portions. Shape each portion into a 14-inch-long log. Place logs about 3 inches apart on prepared baking sheets; flatten logs slightly until about 1-1/4 inches wide. Bake for 25 minutes or until firm and light brown. Remove from oven and place baking sheets on wire racks; cool for 15 minutes.
  3. Transfer logs to a cutting board. Line baking sheets with parchment paper or foil; set aside. Use a very sharp serrated knife to cut each roll diagonally into 1/2-inch slices. Place slices, cut sides down, on prepared baking sheets. Bake for 15 minutes more or until crisp and golden brown. Transfer to wire racks; cool.
  4. In a medium microwave-safe bowl, place the 1-1/4 cups Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips. Microwave on medium power (50 percent) for 1 minute. Remove and stir. If chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. Stir until smooth. Dip edge of each cookie into melted chocolate; let excess drip back into bowl. Place cookies on waxed paper; let stand until set. Enjoy immediately, store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.


  • *Variation: Substitute 1/2 cup pistachios with 1/2 cup almonds.



Made these last night and was not a fan of the finished product. I did not change anything except the final dipping of the chocolate,but there seems like there was too much flour- my family sai...

Too much chocolate if you dip them. Otherwise, these are phenomenal!