Biscotti is a cookie that I tend to associate with the holidays. Perhaps that is because I generally only see it during the holidays but none the less I wanted to make some this year. Biscotti is a twice baked cookie where you form the simple dough into a long oval and bake it. Once it has baked long enough to cut it you pull it out and slice it into long fingers and bake them until they are nice and crisp and golden brown. One of the things that I like most about biscotti is that there are so many different thing that you can put in them form nuts, to chocolate, to dried fruit to spices, etc. This year I was thinking that a chocolate biscotti with pistachios would be nice. I often like to combine green pistachios with red dried cranberries but with the cookie being chocolate you would not be able to see the cranberries too well so I decided to double up the chocolate with some chocolate chips. With the chocolate biscotti, my holiday cookie platter is now starting to look more complete!
Biscotti, by its nature it a hard and dry cookie which makes it perfect for dipping into warm drinks like coffee, tea or a mug of hot chocolate which is perfect for getting into the holidays.
Chocolate and Pistachio Biscotti
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/8 tsp salt
- 6 tablespoons sugar
- 2 eggs
- 2 tablespoons olive oil
- 1/4 cup pistachios
- 1/4 cup chocolate chips
- Mix the flour, cocoa powder, baking powder and salt in a bowl.
- Slowly mix the sugar into the eggs and oil in another bowl.
- Slowly mix the dry and wet ingredients until they come together.
- Mix in the pistachios and chocolate chips.
- Form the dough into a rough oval about 8 inches by 3 inches on parchment paper. Note: The dough will be very sticky but you will be able to shape it.
- Bake in a preheated 350F oven for 30 minutes.
- Cut it into 1/4-1/2 inch slices.
- Bake the slices in the oven for 10 minutes per side at 325F.