Biscotti has been on my to-make list for a long time. When I learned this month’s Recipe Redux theme was chocolate, I finally had the perfect reason to try a dark chocolate version.
These crunchy cookies were a pleasant surprise at home. My family usually prefers softer treats, but after trying a piece they went back for more and took nearly half the batch. That was a happy outcome.
I love biscotti because they pair so well with coffee and tea. There’s something satisfying about a slightly sweet, crisp bite alongside a warm cup.
This recipe was inspired by a lighter deep dark chocolate biscotti recipe. I was intrigued by the idea since this version keeps things simple—no butter or oil—relying on whole wheat flour and a handful of flavorful add-ins.
I added pistachios, dried cranberries, wheat germ, oats, and plenty of dark chocolate to build texture and flavor while keeping the recipe wholesome.
Dark Chocolate Pistachio Biscotti
Makes about 2 1/2 dozen
Adapted from a lighter deep dark chocolate biscotti recipe
1 1/2 cups whole wheat flour
1/2 cup oats
2 tablespoons wheat germ
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/3 cup granulated sugar
1/3 cup packed brown sugar
2 large egg whites
1 large egg
1 1/2 teaspoons vanilla extract
3/4 cup dark chocolate chips
3/4 cup shelled pistachios, roughly chopped
3/4 cup dried cranberries
Whisk the whole wheat flour, oats, wheat germ, baking soda, and salt together in a large bowl. In a separate bowl or the bowl of a stand mixer, combine the granulated sugar, brown sugar, egg whites, whole egg, and vanilla; mix until smooth. Gradually add the dry ingredients to the wet mixture and blend until just combined. Turn the dough out of the mixer and fold in the dark chocolate chips, chopped pistachios, and dried cranberries until evenly distributed.
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Divide the dough into three equal portions. Roll each portion into a log about 6 inches long and gently pat to form a 1-inch-thick rectangle on the baking sheet.
Bake the logs for about 28 minutes, until firm to the touch. Transfer the baking sheet to a wire rack and cool the logs for 10 minutes. Using a serrated knife, slice each log diagonally into pieces about 1/2 inch thick, creating the classic biscotti shape.
Lower the oven temperature to 325°F (160°C). Arrange the biscotti cut side down on the baking sheet and toast for 7 minutes. Flip each piece and bake for an additional 7 minutes, or until both sides are dry and crisp. Allow the biscotti to cool completely on a wire rack.
Serve these biscotti with hot tea or coffee. They store well in an airtight container and make a lovely, crunchy snack for several days.