Tag Archives: cookies

Chocolate-Pistachio Biscotti: Take 2

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!

Chocolate-Pistachio Biscotti

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

Advertisements

Happy Fall, Ya’ll!

The leaves are already mostly off the trees here in Anchorage. It’s sad. White stuff is slowly making its way down the mountain sides and, word around the weather station is, it may be on the streets by next week. Please, let fall stay a little bit longer.

Just because the temperature has dropped into the 40s (the 30s at night, by the way) doesn’t mean that the tastes and smells of fall have to leave entirely. The house has been over taken by pumpkins recently and some Halloween decorations are finding their way to their display destinations. The whole family had mugs of hot apple cider the other night, and many a fall baking list has been made.

Seriously, half of everything on my computer is either recipes or lists of food to make. Multiple lists too. In various colors to show what has been attempted, what still needs to be tried, etc. It’s reminiscent of a Kandinsky.

While walking around the grocery store a few weeks ago, I remembered the newish mini Reese’s Peanut Butter cups that are now available and popular among bakers. I did find them, but instead of picking up a bag I grabbed Reese’s Pieces for one main reason: color.

Suddenly visions of orange, yellow, and brown dotted cookies filled my head and I knew they had to become a reality. Plus color just rocks. Huge fan. Maybe I should be eating less of these cookies…

Reese’s Pieces Oatmeal Cookies (with a hint of Pumpkin Spice, cause why not?)

2 sticks of room-temp butter (8oz)
1 cup brown sugar
1/2 cup white sugar
2 eggs
1 tsp vanilla extract
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp pumpkin pie spice
3 cups oats
1 – 1 1/2 cups Reese’s Pieces (Or really, however many you want)

Preheat the oven to 350° and line a cookie sheet. In a large bowl mix flour, baking soda, salt, and pumpkin pie spice. In stand mixer, mix butter and sugars until creamy. Add eggs one at a time, then add vanilla. Add dry ingredients to wet ingredients. Mix in oats and Reese’s Pieces until just combined. Scoop out onto lined cookie sheet. Bake for 10-12 minutes. Set to cool, and enjoy!