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Chocolate Pepper Pistachio Biscotti

Chocolate Pepper Pistachio Biscotti

These are a Christmas tradition in our house. Double the batch, you'll thank me later!
Course Cookies
Prep Time 30 minutes
Cook Time 1 hour
Servings 48 cookies


  • 5 eggs
  • 2 egg yolks divided
  • 2 1/2 c sugar
  • 1 tsp vanilla
  • 2 3/4 c flour
  • 3/4 c cocoa
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1 tbl pepper (use less if you're scared!)
  • 1 1/2 c shelled pistachios
  • 1 pkg milk chocolate chippits for a sweet tooth, or semi-sweet if not


  • Line 3 baking sheets with parchment paper.
  • In large bowl, whisk together eggs one of the egg yolks, sugar and vanilla until sugar is almost dissolved.
  • In separate bowl, sift together flour, cocoa, baking powder, cinnamon, pepper and salt.
  • Stir flour mixture into eggs mixture.
  • Stir in pistachios and chippits.
  • Divide dough into thirds.
  • On a lightly floured counter, roll out each third into a 15" log. (You might have to add more flour in order to get the consistency of being able to roll the dough)
  • Place on prepared baking sheets; press down with hand to flatten.
  • Stir remaining egg yolk with 2tbsp water brush over top of cookie logs.
  • Bake for 25 minutes, rotating pan halfway through baking.
  • Remove from oven and let cool on pan for 15 minutes.
  • Reduce oven temperature to 325F
  • While still warm, slice biscotti diagonally into 1/2 " slices.
  • Place cut side down on ungreased baking sheets; bake for 20 minutes longer.
  • Let cool on pans on racks – biscotti will harden as they cool.