I got a text message from my brother last week as he was preparing to head to our house for Christmas. He had obviously been looking through some of my blog posts because he put in a couple of special menu requests. One was for gingerbread pancakes and the other was for biscotti. When I asked him what flavor biscotti he wanted, he mentioned chocolate and he also suggested pistachio. I decided I would combine the flavors into one delicious, nutty, chocolaty, crunchy biscotti. Apparently, I wasn't the first person to think of this flavor combination because the web was full of chocolate pistachio recipes. (Who knew?) I borrowed this recipe from the browneyedbaker.com.
Yield: 4 dozen
Prep Time: 30 minutes
Cook Time: 20 to 24 minutes
Total Time: 1 hour 30 minutes
Prep Time: 30 minutes
Cook Time: 20 to 24 minutes
Total Time: 1 hour 30 minutes
Ingredients:
2¼ cups all-purpose flour, plus more for dusting
¼ cup Dutch-process cocoa powder
1 teaspoon baking soda
1 teaspoon salt
12 ounces (about 2 cups) semisweet chocolate chunks (I used chocolate chips.)
1½ cups (about 8 ounces) pistachios, shelled
4 large whole eggs, plus 1 large egg white, lightly beaten
1½ cups granulated sugar
Sanding sugar (or granulated sugar), for sprinkling (optional)
¼ cup Dutch-process cocoa powder
1 teaspoon baking soda
1 teaspoon salt
12 ounces (about 2 cups) semisweet chocolate chunks (I used chocolate chips.)
1½ cups (about 8 ounces) pistachios, shelled
4 large whole eggs, plus 1 large egg white, lightly beaten
1½ cups granulated sugar
Sanding sugar (or granulated sugar), for sprinkling (optional)
Directions:
1. Preheat the oven to 350°F. Line a large
baking sheet with a silpat baking sheet; set aside. In a food processor, pulse
the flour, cocoa, baking soda, salt, 1 cup chocolate chunks, and
pistachios until chips and pistachios are the size of peas.
2. In the bowl of an electric mixer fitted with the whisk attachment, beat the whole eggs and granulated sugar until the mixture holds a ribbon-like trail on the surface for a few seconds when you raise the whisk.
Switch to the paddle attachment. With mixer on low speed, add the flour mixture and remaining 1 cup chocolate chunks, and beat until just combined.
3. Turn out the dough onto a lightly floured work surface, and divide into three equal pieces. Shape each piece into an 18-inch log. Transfer to prepared baking sheet. With the palm of your hand, gently press the logs to flatten slightly. Brush egg white over logs. Sprinkle with sanding sugar, if using.
4. Bake, rotating pan halfway through, until logs are just firm to the touch, 20 to 24 minutes. Transfer sheet to a wire rack to cool slightly, about 20 minutes.
5. Place logs on a cutting board. Using a serrated knife, cut ¾-inch-thick slices on the diagonal.
Place a wire rack on a large rimmed baking sheet. Arrange slices, cut sides down, on the rack.
Bake until biscotti are firm to the touch and completely dry, 10 to 12 minutes. Remove pan from oven; let biscotti cool completely on the rack.
Biscotti can be kept in an airtight container at room temperature for up to 1 week.
The brown eyed baker did it again - the chocolate pistachio biscotti was delicious. The hardest part of the whole recipe was saving it until my brother arrived.
Ciao!
2. In the bowl of an electric mixer fitted with the whisk attachment, beat the whole eggs and granulated sugar until the mixture holds a ribbon-like trail on the surface for a few seconds when you raise the whisk.
Switch to the paddle attachment. With mixer on low speed, add the flour mixture and remaining 1 cup chocolate chunks, and beat until just combined.
3. Turn out the dough onto a lightly floured work surface, and divide into three equal pieces. Shape each piece into an 18-inch log. Transfer to prepared baking sheet. With the palm of your hand, gently press the logs to flatten slightly. Brush egg white over logs. Sprinkle with sanding sugar, if using.
4. Bake, rotating pan halfway through, until logs are just firm to the touch, 20 to 24 minutes. Transfer sheet to a wire rack to cool slightly, about 20 minutes.
5. Place logs on a cutting board. Using a serrated knife, cut ¾-inch-thick slices on the diagonal.
Place a wire rack on a large rimmed baking sheet. Arrange slices, cut sides down, on the rack.
Bake until biscotti are firm to the touch and completely dry, 10 to 12 minutes. Remove pan from oven; let biscotti cool completely on the rack.
Biscotti can be kept in an airtight container at room temperature for up to 1 week.
The brown eyed baker did it again - the chocolate pistachio biscotti was delicious. The hardest part of the whole recipe was saving it until my brother arrived.
Ciao!
Chocolate-Pistachio Biscotti
Yield: 4 dozen
Prep Time: 30 minutes
Cook Time: 20 to 24 minutes
Total Time: 1 hour 30 minutes
Prep Time: 30 minutes
Cook Time: 20 to 24 minutes
Total Time: 1 hour 30 minutes
Ingredients:
2¼ cups all-purpose flour, plus more for dusting
¼ cup Dutch-process cocoa powder
1 teaspoon baking soda
1 teaspoon salt
12 ounces (about 2 cups) semisweet chocolate chunks
1½ cups (about 8 ounces) pistachios, shelled
4 large whole eggs, plus 1 large egg white, lightly beaten
1½ cups granulated sugar
Sanding sugar (or granulated sugar), for sprinkling (optional)
¼ cup Dutch-process cocoa powder
1 teaspoon baking soda
1 teaspoon salt
12 ounces (about 2 cups) semisweet chocolate chunks
1½ cups (about 8 ounces) pistachios, shelled
4 large whole eggs, plus 1 large egg white, lightly beaten
1½ cups granulated sugar
Sanding sugar (or granulated sugar), for sprinkling (optional)
Directions:
1. Preheat the oven to 350°F. Line a large
baking sheet with a silpat baking sheet; set aside. In a food processor, pulse
the flour, cocoa, baking soda, salt, 1 cup chocolate chunks, and
pistachios until chips and pistachios are the size of peas.
2. In the bowl of an electric mixer fitted with the whisk attachment, beat the whole eggs and granulated sugar until the mixture holds a ribbon-like trail on the surface for a few seconds when you raise the whisk. Switch to the paddle attachment. With mixer on low speed, add the flour mixture and remaining 1 cup chocolate chunks, and beat until just combined.
3. Turn out the dough onto a lightly floured work surface, and divide into three equal pieces. Shape each piece into an 18-inch log. Transfer to prepared baking sheet. With the palm of your hand, gently press the logs to flatten slightly. Brush egg white over logs. Sprinkle with sanding sugar, if using.
4. Bake, rotating pan halfway through, until logs are just firm to the touch, 20 to 24 minutes. Transfer sheet to a wire rack to cool slightly, about 20 minutes.
5. Place logs on a cutting board. Using a serrated knife, cut ¾-inch-thick slices on the diagonal. Place a wire rack on a large rimmed baking sheet. Arrange slices, cut sides down, on the rack. Bake until biscotti are firm to the touch and completely dry, 10 to 12 minutes. Remove pan from oven; let biscotti cool completely on the rack. Biscotti can be kept in an airtight container at room temperature for up to 1 week.
2. In the bowl of an electric mixer fitted with the whisk attachment, beat the whole eggs and granulated sugar until the mixture holds a ribbon-like trail on the surface for a few seconds when you raise the whisk. Switch to the paddle attachment. With mixer on low speed, add the flour mixture and remaining 1 cup chocolate chunks, and beat until just combined.
3. Turn out the dough onto a lightly floured work surface, and divide into three equal pieces. Shape each piece into an 18-inch log. Transfer to prepared baking sheet. With the palm of your hand, gently press the logs to flatten slightly. Brush egg white over logs. Sprinkle with sanding sugar, if using.
4. Bake, rotating pan halfway through, until logs are just firm to the touch, 20 to 24 minutes. Transfer sheet to a wire rack to cool slightly, about 20 minutes.
5. Place logs on a cutting board. Using a serrated knife, cut ¾-inch-thick slices on the diagonal. Place a wire rack on a large rimmed baking sheet. Arrange slices, cut sides down, on the rack. Bake until biscotti are firm to the touch and completely dry, 10 to 12 minutes. Remove pan from oven; let biscotti cool completely on the rack. Biscotti can be kept in an airtight container at room temperature for up to 1 week.
(Adapted from Martha Stewart's Baking Handbook
)
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