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Chocolate Pistachio Biscotti Recipe

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★★★★★

4.1 from 66 reviews

Crunchy and flavorful Chocolate Pistachio Biscotti featuring a perfect balance of rich chocolate chips and nutty pistachios. These twice-baked Italian cookies are crisp, subtly sweet, and ideal for dipping in coffee or tea.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 2 large eggs

Mix-ins

  • 1/2 cup mini chocolate chips
  • 1/2 cup chopped pistachios

Instructions

  1. Preheat and Prepare: Preheat your oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt to evenly distribute the leavening agents and seasonings.
  3. Combine Wet Ingredients: In a separate medium bowl, lightly beat the eggs with the vanilla extract until blended to add moisture and flavor.
  4. Form Dough: Pour the egg mixture into the dry ingredients and mix using a wooden spoon or your hands until a stiff dough forms. Fold in the mini chocolate chips and chopped pistachios evenly throughout the dough.
  5. Shape the Logs: Divide the dough into two halves. On the prepared baking sheet, shape each half into a log about 10-12 inches long and 2 inches wide, ensuring uniform thickness for even baking.
  6. First Bake: Bake the logs for 20-25 minutes or until golden brown and firm to the touch, which ensures they hold their shape for slicing.
  7. Cool and Lower Oven Temperature: Remove the baking sheet from the oven and reduce oven temperature to 275 degrees F (135 degrees C). Let the logs cool on the baking sheet for 10-15 minutes to prevent crumbling.
  8. Slice the Logs: Transfer one log to a cutting board while still warm but firm. Using a serrated knife, slice the log diagonally into 1/2-inch thick pieces. Repeat with the second log.
  9. Second Bake: Arrange the biscotti slices cut-side down on the baking sheet. Bake at 275 degrees F (135 degrees C) for 20 minutes, then flip each biscuit over and bake for another 20 minutes until dry, lightly golden, and crisp.
  10. Cool with Oven Door Ajar: Turn off the oven and leave biscotti inside with the door slightly open for 15-20 minutes to further dry them without over-browning.
  11. Final Cooling and Storage: Remove biscotti from oven and cool completely on a wire rack; they will become crisper as they cool. Store in an airtight container at room temperature.

Notes

  • The low-temperature second bake is key to achieving perfectly crisp biscotti without them becoming too hard.
  • Allowing the biscotti to cool gradually in the oven helps prevent over-browning while finishing the drying process.
  • Using a serrated knife to slice the logs reduces crumbling and preserves the shape.
  • Store biscotti in an airtight container to maintain crunchiness for up to two weeks.

Keywords: Chocolate Pistachio Biscotti, Italian cookies, twice-baked biscotti, crunchy biscotti, chocolate chip cookies, nutty biscotti

Find it online: https://foodiecara.com/chocolate-pistachio-biscotti-recipe/