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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!


  • 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)


  1. Line 3 baking sheets with parchment paper.
  2. In large bowl, whisk together eggs one of the egg yolks, sugar and vanilla until sugar is almost dissolved.
  3. In separate bowl, sift together flour, cocoa, baking powder, cinnamon, pepper and salt.
  4. Stir flour mixture into eggs mixture.
  5. Stir in pistachios and chippits.
  6. Divide dough into thirds.
  7. 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)
  8. Place on prepared baking sheets; press down with hand to flatten.
  9. Stir remaining egg yolk with 2tbsp water brush over top of cookie logs.
  10. Bake for 25 minutes, rotating pan halfway through baking.
  11. Remove from oven and let cool on pan for 15 minutes.
  12. Reduce oven temperature to 325F
  13. While still warm, slice biscotti diagonally into 1/2 ” slices.
  14. Place cut side down on ungreased baking sheets; bake for 20 minutes longer.
  15. Let cool on pans on racks – biscotti will harden as they cool.