How Much Chocolate is Enough?
In my world, there is no such thing as too much chocolate. This is a chocolate biscotti studded with pistachios and chocolate chips. Its good, real good. I found this recipe in an old issue of Food and Wine Magazine, December of 2005. Its makes for a lovely display with the extremely dark color and bright green pistachios. The best part is when you dip it in coffee, the chocolate chips melt ever so slightly… its choco-fabulous!
Chocolate and Pistachio Biscotti Recipe
2 c all purpose flour
3/4 c unsweetened cocoa powder
1/2 tsp baking soda
pinch salt
3 large eggs
1 1/4 c light brown sugar
4 tbsp unsalted butter, softened
1 tbsp pure vanilla extract
1 tsp pure coffee extract
1 tsp pure almond extract
7 1/2 oz (1 1/2 c) bittersweet chocolate, chopped or chips
1 c (6 oz) unsalted shelled pistachios
1. Preheat oven to 350. Line 2 baking sheets with parchment paper. In a large bowl, whisk the flour, cocoa powder, baking soda and salt. Using an electric mixer, beat in the eggs at low temperature until a crumbly dough forms.
2. In another bowl, beat the brown sugar with the butter and vanilla, coffee, and almond extracts until well combined. Scrape the mixture into the crumbly dough and beat at medium speed until a soft, sticky dough forms. Add the chopped chocolate and shelled pistachios and beat at low speed just until evenly distributed.
3. Divide the dough into 4 clumps and transfer 2 of the clumps to each baking sheet. Form each clump into an 8 inch rope; pat the ropes until they’re about 2 inches wide and 3/4 inches thick. Bake for about 22 minutes, until the logs are puffed and springy to the touch. Rotate the pans halfway through baking. Carefully transfer the logs to a wire rack to cool for 10 minutes. Lower the oven temperature to 200 degrees.
4. Using a sharp knife, cut the logs crosswise into 1/2 inch thick slices. Each log will yield about 20. Return the slices mto the baking sheets and bake for about 30 minutes longer, flipping the biscotti once after 15 minutes, until crisp. Transfer to racks to cool.
Makes About 6 Dozen Biscotti
Note: I omitted the coffee extract because I don’t have any…
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You are so right! They are absolutely stunning with the rich dark chocolate coloring with the bringgreen pistachios popping through! :)
These are gorgeous! The green really pops against the dark biscotti. I am baking a variety of biscotti for friends and coworkers this year; I plan to add these to the selection. Thanks for sharing.
No such thing as too much chocolate! The dark cookie and bright nuts really do present beautifully.
Oh my, I stopped by to get some thanksgiving dinner tips and I see this. This looks DEEEEELICOUS!!!!! I love pistachios, and chocolate, I mean what woman in her right mind doesn’t like chocolate.
OOh the chocolate, oh the sin.
Oh yum. I have to agree, these look GREAT!
ooh this look delicious! I am making biscotti for my family for Christmas, it’ll be a chocolate orange one, but your recipe is definitly going to be bookmarked! yummy
Holy Lord, that looks good. Oh my. I already have two cookies planned to make this Christmas, dang it! Now I’m gonna have to make three! I am a certified chocoholic, so my heart went a flutter when I saw this picture. I can’t wait to try them!
How do I put this?
OH
MY
GAWD!