Chocolate Pistachio Biscotti Recipe
How to make chocolate pistachio biscotti with this Italian recipe
This triple chocolate pistachio biscotti recipe makes about two dozen of these cookies which originate from Italy. It is kindly reproduced from Sprinkles!: Recipes and Ideas for Rainbowlicious Desserts by Jackie Alpers. The Italian word biscotti means twice baked and this recipe involves forming the crumbly dough into one stiff mass and then baking it whole. Then it is left to cool, sliced and baked again at a lower temperature to give what Jackie calls a cracker-like quality. It is traditionally eaten with coffee where some like to dip it into the hot drink. Hers has the added delight of 100s and 1000s on top.
Two cups of plain flour
Three quarters of a cup of unsweetened cocoa powder
Half a teaspoon of baking soda
One eighths of a teaspoon of salt
Three large eggs
One cup of packed light brown sugar
Four tablespoons of softened unsalted butter
One tablespoon of pure vanilla extract
One teaspoon of pure almond extract
One teaspoon of ground coffee
Half a cup of bittersweet chocolate chips
One cup of shelled pistachios
About half a cup (4 ounces) of coloured candy melts
About one third of a cup of red nonpareils or any other sprinkles
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Preheat the oven to 350F. Line two baking sheets with parchment paper or silicone baking mats. In a large bowl whisk the flour, cocoa powder, baking soda and salt. Use an electric mixer on a low speed to beat in eggs for about one minute so that crumbly dough forms.
In another large bowl beat the brown sugar with the butter, extracts and coffee until they combine. Add the sugar mixture to the flour mixture and mix on a low speed until the dough begins to form. It will not come together completely. Fold in the chocolate chips and pistachios.
Turn out the dough onto a lightly floured surface. Press the dough together with your hands, forming it into one mass. Then divide it into two equal parts and form it into two logs. Place one log on each prepared baking sheet and press it with the palms of your hand to flatten to a width of about three inches.
Bake for 20 minutes, rotating the pans halfway through the baking time. Remove from the oven and lower the temperature to 250F. Let the dough rest on the pans for twenty minutes. It will be slightly spongy to the touch, much like a thick bread.
Transfer the logs to a cutting board. Use a serrated knife to cut into half inch slices. Return the slices with their cut side up to the baking sheets. Bake for another forty minutes. Transfer the cookies to wire racks to cool.
Melt the candy melts in a deep mug or bowl based on the package directions. Dip the cooled biscotti biscuits halfway into the melted candy melts. Place on parchment paper and decorate it with dragees and hundreds and thousands.
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Dips & Sauces