[DE] How about some twice baked cookies for Cookie Friday!? What do you think? That would be too dry? Noooo. These Chocolate Pistachio Biscotti are baked to delicious perfection! ;)
If you speak a bit of Italian, you already know what “biscotti” means – baked twice. What a coincidence! :P The origin of these cookies is somewhere in the middle of Italy as far as I know. Of course, you get them all over the country and all over the world. I think almost every coffee shop serves them along with a coffee here in Berlin, so they are quite popular. A sweet little treat on the side to dip,
Biscotti are normally quite hard and dry – depending on the time you bake them. I like them a little bit softer, so mine are not baked until the turn into dust as soon as you touch them :P If you like them drier, you should add some time on top of the time mentioned in the recipe.
Traditional biscotti (or cantuccini) are made with almonds – these here are made with pistachios and a bit of chocolate. Great combination by the way. You should definitely try!
Chiao bella! :D
INGREDIENTS / ZUTATEN
2 cups (260g) all-purpose flour
1/2 cup (100g) sugar
1/4 cup (50g) brown sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
4 oz. (120g) semi-sweet chocolate, chopped
3/4 cup (80g) unsalted pistachios
3 large eggs
2 oz. (60g) butter, melted
1 tsp. vanilla extract
1/4 cup (30g) cocoa powder
sugar for rolling
260g Mehl (Type 405)
100g Zucker
50g brauner Zucker
1 1/2 TL Backpulver
1/4 TL Salz
120g Zarbitterschokolade, gehackt
80g ungesalzene Pistazien
3 Eier (L)
60g Butter, geschmolzen
1 TL Vanille Extrakt
30g Kakao
Zucker zum Rollen
Note: I really recommend using unsalted pistachios. You might have to look for them, cause they are not usual as the salted ones, but in this case you should use them. The salted ones have just too much salt on them. It would taste weird. Even for somebody like me that is into the sweet and salty stuff ;)
DIRECTIONS / ZUBEREITUNG
2. In a small bowl mix the eggs with the melted (and cooled) butter, vanilla extract, and cocoa powder until well combined. Pour the mixture into the large bowl and mix all until well combined – the dough will be quite tough, so feel free to use your hands. Divide the dough into two equal pieces and roll each piece into a log with a length of about 10 inches (25cm). Sprinkle sugar onto your work surface and roll the logs in the sugar so they are covered completely. Place on the baking sheet and bake for about 18-20 minutes. Take out of the oven and let cool down on the baking sheet for 30 minutes.
3. Reduce the temperature of the oven to 300°F (150°C). Cut the logs into 0.5 inches (1,3cm) thick slices and place again on the baking sheet and bake for another 15-20 minutes until dry. Take out of the oven and let cool down completely on a wire rack. Store in an airtight container.
2. In einer kleinen Schüssel die Eier mit der geschmolzenen und abgekühlten Butter, Vanille Extrakt und Kakaopulver glattrühren. Diese Mischung dann in die große Schüssel schütten und alles gut verrühren. Der Teig wird sehr fest sein, deshalb ruhig mit den Händen arbeiten. Den Teig in zwei Portionen aufteilen und dann jeweils in eine Rolle von etwa 25cm (10 inches) formen. Zucker auf der Arbeitsfläche verteilen und die Teigrollen darin wälzen, bis sie komplett mit Zucker bedeckt sind. Die Rollen auf das Backblech legen und dann für 18-20 Minuten backen. Die Rollen dann aus dem Ofen nehmen und für etwa 30 Minuten abkühlen lassen.
3. Die Temperatur des Ofens auf 150°C (300°F) reduzieren und die Rollen in etwa 1,3cm (0,5 inch) dicke Streifen schneiden. Die Stücke zurück auf das Backblech legen und dann für weitere 15-20 Minuten backen, bis die Biscotti trocken sind. Aus dem Ofen nehmen und dann auf einem Kuchengitter komplett abkühlen lassen. In einer luftdichten Dose aufbewahren.
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Here is a version of the recipe you can print easily.
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Chocolate Pistachio Biscotti
- Prep Time: 20
- Cook Time: 40
- Total Time: 90
- Yield: 40 1x
Description
Delicious biscotti with chocolate and pistachio. Perfect treat along with your afternoon coffee or tea!
Ingredients
- 2 cups (260g) all-purpose flour
- 1/2 cup (100g) sugar
- 1/4 cup (50g) brown sugar
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 4 oz. (120g) semi-sweet chocolate, chopped
- 3/4 cup (80g) unsalted pistachios
- 3 large eggs
- 2 oz. (60g) butter, melted
- 1 tsp. vanilla extract
- 1/4 cup (30g) cocoa powder
- sugar for rolling
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with baking parchment and set aside. Mix the flour with the sugars, baking powder and salt in a large bowl. Chop the chocolate and add together with the pistachios to the bowl and mix. Set aside.
- In a small bowl mix the eggs with the melted (and cooled) butter, vanilla extract and cocoa powder until well combined. Pour the mixture into the large bowl and mix all until well combined – the dough will be quite tough, so feel free to use your hands. Divide the dough into two equal pieces and roll each piece into a log with a length of about 10 inches (25cm). Sprinkle sugar onto your worksurface and roll the logs in the sugar so they are covered completely. Place on the baking sheet and bake for about 18-20 minutes. Take out of the oven and let cool down on the baking sheet for 30 minutes.
- Reduce the temperature of the oven to 300°F (150°C). Cut the logs into 0.5 inch (1,3cm) thick slices and place again on the baking sheet and bake for another 15-20 minutes until dry. Take out of the oven and let cool down completely on a wire rack. Store in an airtight container.
Notes
- Enjoy baking!
