Ah, chocolate and pistachios—a pairing as timeless as your favorite novel, yet as unexpected as finding a $20 bill in an old coat pocket. These biscotti are not just cookies; they’re crunchy little delights that whisper stories of cozy afternoons with a steaming cup of coffee. Ever had one of those days where you just want to sit back and let the world spin without you for a moment? This recipe is for those days.
Steps
- Preheat your oven to 375°F and prepare a baking sheet by lining it with parchment paper.
- In a medium bowl, mix together the flour, cocoa powder, baking powder, and salt, then add the pistachios and stir well.
- Using a mixer, cream the butter and sugar together on medium speed for about 1.5 minutes, then blend in the eggs one at a time.
- Gradually incorporate the dry ingredients into the wet mixture on low speed until a dough forms.
- Divide the dough into two or three portions, then shape each into a long, flat log approximately 8 inches long and 1.5 inches wide.
- Place the logs on the prepared baking sheet and bake for 20 minutes.
- Once cooled enough to handle, slice the loaves diagonally into 1/2 inch pieces using a serrated knife.
- Arrange the slices back on the baking sheet and bake for an additional 3-4 minutes on each side, adjusting the time depending on your desired texture.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup pistachios
- 1/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
Nutritional Values
Calories: 2472 kcal | Protein: 60 g | Carbohydrates: 360 g | Fat: 108 g | Saturated Fat: 36 g | Cholesterol: 492 mg | Sodium: 1044 mg | Fiber: 24 g | Sugar: 156 g
FAQ
- Can I substitute pistachios with other nuts in this biscotti recipe?
- Yes, if pistachios aren’t to your taste, you can swap them out for hazelnuts or almonds.
- How should I store these Chocolate Pistachio Biscotti to keep them fresh?
- To maintain freshness, store the biscotti in an airtight container for up to seven days.
- What should I do if my biscotti turn out too hard to cut?
- If the biscotti are too difficult to slice, it might be due to overcooking. Be sure to monitor the baking time closely to avoid this issue.
- How can I make the biscotti crispier?
- You can achieve a crispier texture by following the method used in the chocolate chocolate chip biscotti recipe, which omits butter from the ingredients.
- How many biscotti does this recipe yield?
- The recipe makes approximately 24 biscotti, though the actual number may vary based on how you shape the dough logs.
Tips
- To prevent the biscotti from becoming too hard and crumbly, avoid overbaking them during the second bake.
- Use a serrated bread knife to slice the biscotti loaves at an angle, which will help achieve clean cuts.
- If you’re not a fan of pistachios, feel free to substitute them with hazelnuts or almonds for a different flavor profile.
- Store the biscotti in an airtight container to maintain freshness for up to seven days.
Equipment
- Stand mixer or electric hand mixer
- Parchment paper
- Serrated bread knife
