Chocolate-Pistachio Biscotti
Serves: 5
Camila Dooley
1 January 1970
Based on User reviews:
53
Spice
47
Sweetness
44
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1.5 cups
Shelled Pistachios4 tbsps
Unsalted Butter (melted)1 tsp
Vanilla Extract1 tsp
Kosher Salt3 large
Egg1 large
Egg Yolk1.333333 cups
Sugar2 tsps
Baking Powder1.25 cups
Chocolate ChipDirections:
1
Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper; set aside
2
Place the pistachios on a rimmed baking sheet and toast in the oven, shaking the baking sheet occasionally, until fragrant, about 10 minutes
3
Remove to a cutting board and allow to cool slightly
4
Roughly chop, then cool completely
5
In a mixer, beat together the butter, vanilla, salt, eggs and egg yolk
6
Add the flour, sugar and baking powder and mix on low until a rough dough begins to form
7
Add the pistachios and chocolate chips and continue to mix
8
If the dough seems dry, add some cold water a teaspoon at a time
9
If the dough is too wet, add a pinch of flour
10
Turn the dough out onto a lightly floured cutting board and knead gently to make sure the chocolate chips and pistachios are evenly distributed
11
Divide the dough in half, and shape each into a 10-by-3-inch log
12
Place onto one of the prepared baking sheets and bake until golden, about 30 minutes
13
Reduce the oven temperature to 300 degrees F
14
Let the biscotti rest until cool enough to handle, about 10 minutes
15
Slice the logs into 3/4-inch pieces, and arrange them on the baking sheets, cut-side down
16
Bake until toasted and golden on top, about 25 minutes
17
Flip them over and continue to bake until dry and just barely golden brown, another 25 minutes
18
Transfer to a rack to cool completely, about 15 minutes
19
Biscotti will keep in an airtight container for 2 weeks