Remember over a year ago when I made the disastrous chocolate-pistachio biscotti via Martha Stewart? Well, after a long time of looking up some recipes, getting pistachios prepped, leaving said pistachios in a plastic baggy on the kitchen counter for probably far too long, and actually deciding on a recipe to use, I finally got around to making a better version!
I had mentioned that I had wanted to find a better recipe and make the biscotti again, but who would have a good recipe? Why, Dorie of course! I grabbed the copy of Dorie Greenspan’s Baking: From My Home to Yours from the kitchen bookshelf and found her recipe for a chocolate-almond biscotti. By simply substituting the pistachios instead of almonds, I reached the wonderful taste I was looking for when I originally thought up mixing chocolate and pistachios.
These biscotti are a little soft in the middle still, so if you like your biscotti really crunchy I suggest baking them for a bit longer during the second baking. The chopped up pistachios spread evenly throughout the cookies and are much easier to deal with than the whole ones I tried with the Martha recipe. The little bits of chocolate bring a hing of moist, tasty treats as you much along. Even the pinch of espresso powder brings out more of the chocolate flavor and make the biscotti smell slightly coffee-esque. Nom. Eat them alone or with a cup of coffee or tea, (Although I wouldn’t recommend the pomegranate green tea pictured. I used it because it’s tea I like, so I would drink it after the photo shoot.) and enjoy!
2 cups AP flour
1/2 cup unsweetened cocoa powder
2 Tbsp. instant espresso powder
3/4 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
3/4 stick (6 Tbsp.) unsalted butter, at room temperature
1 cup sugar
2 large eggs, lightly beaten
1 tsp. pure vanilla extract
1 cup chopped pistachios
4 ounces bittersweet chocolate, coarsely chopped, or 3/4 cup mini chocolate chips
sugar for dusting
Center a rack in the oven and preheat the oven to 350°F. Line a baking sheet with parchment or a silicone mat.
Sift together the flour, cocoa, espresso powder, baking soda, baking powder, and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, beat the butter and sugar together on medium speed until pale, about 2 minutes; the mixture may be crumbly. Scrape down the sides of the bowl, add the eggs and vanilla and beat for another 2 minutes; don’t worry if the mixture looks curdled. Reduce the mixer speed to low and mix in the dry ingredients in 3 additions, mixing only until a dough forms. Scrape down the sides of the bowl. Mix in the chopped nuts and chocolate, then turn the dough out onto a work surface and knead in any dry ingredients that might have escaped mixing.
Divide the dough in half. Working with one half at a time, roll the dough into 12-inch-long logs. Flatten both logs with the palm of your hand, so that they are 1/2 to 1 inch high, about 2 inches across and sort of rectangular, then carefully lift the logs onto the baking sheet. Sprinkle each log with a little sugar.
Bake the logs for about 25 minutes, or until they are just slightly firm. The logs will spread and crack – and that’s just fine. Remove the baking sheet from the oven, put it on a cooling rack and cool the logs for about 20 minutes. (Leave the oven on.)
Working with one log at a time, using a long serrated knife, cut each log into slices between 1/2 to 3/4 inch thick. Lay the slices on their sides – you’ll have an army of biscotti – and bake the cookies again, this time for just 10 minutes.
Transfer the biscotti to a rack to cool.
Recipe adapted from: Dorie Greenspan and Baking: From My Home to Yours