Pistachio & Dark Chocolate Biscotti
Perfectly paired with a hot cup of tea, cocoa, or, if you must, coffee, this biscotti cantucci is a great little nutty, chocolatey treat. I first made this recipe in pastry school and having not been a big biscotti fan I can’t admit to feeling too excited by the recipe (also, I’m not a fan of nuts in bakes but I’ve learned I do occasionally make a pistachio exception and this is one of those times).
The cool thing about this biscotti is that you can tailor it to your needs relatively easily. Prefer a different nut or chocolate? Swap it out. Want your pieces a little wider? Roll your log shorter!
This would make a great, cozy gift, wrapped up in a box for the holidays or as a simple housewarming present. It comes together quickly and tastes yum.
Happy biscotti baking!
Be sure to leave a comment below if you love this recipe!
WHAT IS BISCOTTI?
(sorry, coming soon with a website update – full recipe available at the bottom!)
Should you chop your nuts before mixing in? (sorry, coming soon with a website update – full recipe available at the bottom!)
INGREDIENTS
- (sorry, coming soon with a website update – full recipe available at the bottom!)
(sorry, coming soon with a website update – full recipe available at the bottom!)
HOW TO MAKE PISTACHIO & DARK CHOCOLATE BISCOTTI
(sorry, coming soon with a website update – full recipe available at the bottom!)
TIPS & VARIATIONS
- (sorry, coming soon with a website update – full recipe available at the bottom!)
MAKING AHEAD & STORING
(sorry, coming soon with a website update – full recipe available at the bottom!)
MORE DARK CHOCOLATE RECIPES
(sorry, coming soon with a website update – full recipe available at the bottom!)
Equipment
- Baking Tray
- Parchment Paper
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Spatulas
- Serrrated Knife
- Wire Rack
Ingredients
- ½ cup sugar
- 1 cup flour
- ½ tsp baking powder
- 1 egg
- ⅓ cup whole pistachios shells removed
- ⅛ cup dark chocolate cut into chunks
Instructions
- Preheat your oven to 300F and line a baking sheet with parchment paper
- In a bowl, sift together your sugar, flour, and baking powder before stirring in your nuts and chopped chocolate
- In a small bowl, whisk together your egg until homogenous (aka no whites are still visible). Pour a third of your whisked egg into your dry ingredients, cut through with a knife or a dough scraper to combine, and repeat with the remaining two-thirds until all of your egg is incorporated
- Use your hands to compress and bring together your dough before dumping it on your counter and rolling it into a 6 ½”x 2” log. This will spread as it bakes so don’t worry if it seems skinny
- Place your log – with any cracks facing down – onto your parchment-lined baking tray and bake for 32-35 minutes, until golden brown along the top (when you press it, it should have very little resistance)
- Pull your parchment with your biscotti on it, off the baking tray and let sit (still on the parchment paper) on the counter for 10 minutes
- Use a serrated knife to gently cut slices between ½” – ¾” thick, cutting at an angle, on a cutting board. Place your parchment paper back on your baking sheet and lay each piece with one side facing up back on your tray. Bake for an additional 2-3 minutes per side (removing, flipping, and baking the other side), until lightly toasted on each
- Remove from the oven and cool completely on a wire rack
- Enjoy alongside your favorite hot beverage!
