Pistachio & Dark Chocolate Biscotti
A little chocolatey, nutty crunch with your coffee?
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!
Yields: 8 biscotti
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
Directions:
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!
If you love this recipe, leave a comment below and tag @accentgolden in your posts on social!
Notes:
Don’t chop your nuts! Once you slice your biscotti, you will naturally cut your nuts and be left with pretty slices showing the inside of them
You can roll your log to a different size, just note that your baking times may be different
I received this recipe from Chef Ash during my pastry school training in Scotland. If you’re curious about my travels while there, check out my Itinerary: Two Days in Edinburgh, how to spend A Weekend in the Scottish Highlands (one of my favorite trips), or for a quick and adorable weekend away from Edinburgh, a few Nights in Birnam & Dunkled!
