Anna Olson is a food blogger and author of the cookbook, “The Best Chocolate Biscotti Recipe.”

The barefoot contessa biscotti recipe is a delicious and easy to make recipe for chocolate biscotti.

Chef Anna Olson’s wonderful kitchen has Chocolate Pistachio Cantucci (Biscotti) on the menu, and she’s going to show you how to make them from scratch!

Follow the steps in the recipe below!


  • 4 big room-temperature eggs
  • 1 big yolk of an egg
  • 1 14 cup granulated sugar (250 g) (caster sugar)
  • 2 tsp vanilla extract (10 mL)
  • 2 cups all-purpose flour (300 g)
  • 12 cup cocoa powder (60 g) (Dutch process or regular)
  • 7 mL baking soda, 12 tsp
  • 12 teaspoon (2 mL) salt
  • 1 14 cup (170 g) unsalted pistachios, shelled
  • 1 cup (150 g) dark chocolate chunks or chips, diced


  1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) and line a baking sheet with parchment paper.
  2. Whip the eggs, yolk, sugar, and vanilla on high speed using electric beaters or a stand mixer equipped with the whip attachment for 3 minutes, or until a ribbon forms when the beaters are raised.
  3. Sift the flour, cocoa powder, baking soda, and salt together and stir into the beaten eggs until well combined (the mixture will deflate a little, and seem like a cake batter in consistency). Stir in the pistachios and chocolate chunks (or chips), then pour the batter onto the prepared baking sheet and distribute into a rough log form – the batter is soft, so don’t worry if the shape isn’t perfect. Bake for 35 minutes, or until a tester inserted into the center of the cantucci log comes out clean – you may need to test many times due to the melted chocolate pieces inside. Allow for a 20-minute cooling period before lowering the oven temperature to 300°F (150 C).
  4. Remove the cantucci log to a cutting board and cut it into 12-inch thick cookies with a serrated knife across the width. Bake for 12 minutes after placing them on the prepared baking pans (you’ll need 2 trays for this step). Remove the pans from the oven and turn the cantucci over, then bake for another 12 minutes. On the tray, cool the cantucci. If the cantucci aren’t crispy all the way through after cooling, return them to the oven for a few more minutes to bake.


In an airtight container, the cantucci can keep for up to 2 weeks.


The biscotti recipe easy is a blog post that provides a detailed step-by-step recipe for making the best chocolate biscotti.

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