Food Recipes Desserts Cookies Chocolate-and-Pistachio Biscotti 3.0 (1,127) 2 Reviews Kevin Sbraga varies these wonderful nutty biscotti, sometimes dipping them in melted dark chocolate for an extra layer of flavor. More Cookie Recipes By Kevin Sbraga Kevin Sbraga Kevin Sbraga is a chef, restauranteur, and hospitality consultant best known for winning Bravo's Top Chef Season 7. Esquire named his debut Philadelphia eatery Sbraga one of the Best Restaurants of 2012. He served as a guest judge on MasterChef USA with Gordon Ramsay. Food & Wine's Editorial Guidelines Updated on July 20, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: © John Kernick Active Time: 1 hr Total Time: 2 hrs Yield: 4 dozen biscotti Cook Mode (Keep screen awake) Ingredients 1 stick unsalted butter, softened 3/4 cup sugar 2 large eggs 1 vanilla bean, seeds scraped 1 tablespoon dark rum 2 1/2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking powder 3/4 teaspoon salt 1/2 teaspoon cinnamon 1 1/2 cups raw pistachios, plus chopped pistachios for garnish 1 large egg white, lightly beaten Melted bittersweet chocolate, for dipping Directions Preheat the oven to 350° and line 2 baking sheets with parchment paper. In a standing electric mixer fitted with the paddle, beat the butter with the sugar at medium speed until creamy. Add the eggs, vanilla seeds and rum and beat until smooth. In a small bowl, whisk the flour with the cocoa powder, baking powder, salt and cinnamon. Add the dry ingredients to the batter and beat at low speed until incorporated. Beat in the whole pistachios. Divide the dough into 4 pieces. On a lightly floured surface, roll each piece into a 1 1/4-inch-thick log. Arrange 2 logs on each baking sheet about 3 inches apart and press to flatten slightly. Brush the logs with the egg white. Bake the logs for about 25 minutes, until the tops are cracked and glossy and slightly firm to the touch. Let the logs cool slightly. Using a sharp chef's knife, cut the logs into 1/3-inch-thick diagonal slices. Arrange the slices on the baking sheets; bake for about 20 minutes, until dry. Let cool completely. Partially dip the biscotti in the melted chocolate and sprinkle lightly with chopped pistachios. Refrigerate until the chocolate is set. Make Ahead The biscotti can be stored between sheets of wax paper in an airtight container for 1 week or frozen for 1 month. Originally appeared: December 2010 Rate It Print