Holiday Recipe #2: Double Chocolate Pistachio Biscotti

Hello all…staying with the chocolate theme, I decided to try making something I haven’t made for a while…Biscotti.

These oblong twice-baked cookies are a perfect accompaniment to a cup of tea or coffee and can be stored longer than regular cookies which make them perfect for gift giving.

What I love about this recipe is the INTENSE chocolate flavour. The combination of the deep and dark Valrhona chocolate cocoa and 60% dark chocolate chunks definitely satisfy that 4pm snack craving without being overly sweet or making you feel weighed down. Did I mention this recipe has NO butter..Bonus…

I could see (and smell) the difference immediately using this good quality cocoa. The dough looked like a midnight black it was so dark. Perfect for a chocaholic like me.

And you can make them pretty by sprinkling the tops with a sanding sugar (I used turbinado)..

After the first baking…let the logs cool for about 15 minutes and then slice them into diagonal slices with a serrated knife and lay them across your baking sheet and bake for 20-30 minutes. Feel free to snack on the ends while you eagerly wait for the rest of the cookies to finish baking.

I loved the contrast of the pretty bright green pistachios studded in the dark chocolately biscuits..

I’m really glad I decided to splurge on the pricey cocoa, it made all the difference…

Not decadant enough?...You can dip half the cookie in dark chocolate if you’re feeling especially indulgent. I’m packing these with in a basket alongside a tin of spicy chocolate loose leaf black tea..A nice winter afternoon pick me up…Bon appetit!

Double Chocolate Pistachio Biscotti

Adapted from David Lebovitz

For the biscotti:

  • 2 cups (280g) flour
  • 3/4 cups (75g) top-quality cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 large eggs, at room temperature
  • 1 cup (200g) sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup (125g) pistachios, very coarsely-chopped
  • 3/4 cups (120g) dark chocolate chunks (I used Lindt 60% dark chocolate)

For the glaze

  • 1 large egg
  • 2 tablespoons turbinado sugar

1. Preheat the oven to 350F (180C) degrees.

2. In a small bowl, sift together the flour, cocoa powder, baking soda, and salt.

3. In a large bowl, beat together the 3 eggs, sugar, and vanilla & almond extracts. Gradually stir in the dry ingredients, then mix in the nuts and the chocolate chunks until the dough holds together.

4. Line a baking sheet with parchment paper or a silicone mat. Divide the dough in half. On a lightly floured surface, roll the dough into two logs the length of the baking sheet. Transfer the logs onto the baking sheet, evenly spaced apart.

5. Gently flatten the tops of the logs. Beat the remaining egg and brush the tops of the logs liberally with the egg. (You won’t use it all). Sprinkle the tops with the coarse or crystal sugar and bake for 25 minutes, until the dough feels firm to the touch.

6. Remove the cookie dough from the oven and cool 15 minutes. On a cutting board, use a serrated bread knife to diagonally cut the cookies into 1/2-inches slices. Lay the cookies cut side down on baking sheets and return to the oven for 25 minutes, turning the baking sheet midway during baking, until the cookies feel mostly firm.

Once baked, cool the cookies completely then store in an airtight container for up to two weeks.

Comments
4 Responses to “Holiday Recipe #2: Double Chocolate Pistachio Biscotti”
  1. Jenny says:

    Mmmm…. those look so good! I make a plain version with cranberries and pistachios and I think these chocolate ones would complement them perfectly.

  2. Mallory says:

    David Lebovitz has the best recipes ever! I made 2 types of cookies recently that have no butter either, an oatmeal variety and a nonfat ginger cookie. Instead they have applesauce. These biscotti are next on my list!

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