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Chocolate Pistachio Biscotti

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“This recipe, although slightly tweaked, came to me from Taste of Home online, & being the chocoholic lover of pistachios who really enjoys biscotti, there was no way I could pass it up! The cooking time is figured with one cookie sheet in the oven at a time.”
1hr 49mins
40 cookies

Ingredients Nutrition


  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, cream the butter & the 1 cup of sugar until light & fluffy.
  3. Add eggs, one at a time, beating well after each addition, then add the vanilla, beating well to incorporate the extract.
  4. In another bowl, whisk together the flour, cocoa, baking powder & cinnamon, then add it to the creamed mixture & mix well.
  5. Stir the chips, nuts & cranberries into the sticky creamed mixture, then divide the dough into 4 equal portions.
  6. On each of 2 ungreased baking sheets, shape 2 portions into rectangles 10-inches long by 2 1/2-inches wide.
  7. Sprinkle the 4 rectangles with the 1 tablespoon of sugar.
  8. Bake for 20 to 25 minutes or until set, then carefully remove the rectangles to wire racks & let cool for 5 minutes.
  9. Transfer the rectangles to a cutting board & cut each of them into 10 slices, placing the pieces cut side down on the baking sheets.
  10. Bake from 5 to 7 minutes on each side or until lightly browned, then remove to wire racks to cool completely before storing in an airtight container.

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