Perfectly paired with a hot cup of tea, cocoa, or, if you must, coffee, this pistachio dark chocolate biscotti is a great little nutty, chocolatey treat. Makes for a simple treat or a cozy gift.
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 300°F 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 no gloops of whites are 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
- Transfer to a cutting board and use a serrated knife to gently cut slices between ½” - ¾” thick, cutting at an angle. 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!
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.
