Ingredients for Pistachio Chocolate Biscotti
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How to Make Pistachio Chocolate Biscotti
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine brownie mix (1 box, typically 15.25 oz), 1 cup shelled pistachios (roughly chopped), 2 large eggs, and 1/2 cup milk.
- Stir with a wooden spoon until well combined and a homogeneous batter forms.
- Grease an 8x8 inch baking pan with aluminum foil, leaving an overhang on the sides for easy removal.
- Pour batter into the prepared pan and spread evenly.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
- Let the cake cool in the pan for 10 minutes.
- Carefully lift the cake out of the pan using the foil overhang and place it on a wire rack to cool completely.
- Once completely cool, use a serrated knife to cut the cake lengthwise into 12 slices, each about 2/3 inch thick.
- Arrange the slices on the prepared baking sheet.
- Bake for 20-25 minutes, flipping halfway through, until golden brown and crisp.
- Let the biscotti cool completely on a wire rack before storing in an airtight container.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
6g
Fat
12g
Carbs
11g
