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
ingredients
- 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
directions
- 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/180C 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/170C.
O, Kevin, this looks just beautiful and sounds devine. Can't wait to try it. I tried making biscotti last year and, altho it tasted great (lemon flavor), it did NOT look very pretty.
I'll give your recipe a try, tho.
MERRY CHRISTMAS..
bj
I associate biscotti with the holidays too – 'tis the season! 🙂
This luks delicious..ur blog is too good..
Marvelous biscotti!
Cheers anf have a wonderful Friday,
Rosa
What a great idea for gifting. I love homemade gifts and would appreciate something as wonderful as this.
I love how colorful the slices look. Yum. Have any leftover? I've got my milk ready.
Mmm, I love biscotti, especially it it's chocolate flavored. Looks great, Kevin.
That looks both beautiful and gorgeous1
I also made biscotti with chocolate and walnuts and they turned out good. My mom would love this version with pitachios. 🙂
I am definitely going to make a vanilla cranberry pistachio biscotti but this chocolate version would be so great to put alongside it! Perhaps dipped in some white chocolate?
ohhh it look amazing!
Biscotti is something I cannot leave alone. Especially if its chocolate…
Your biscotti look so good! I used to live in the North End in Boston and would devour all the yummy Italian desserts of which biscotti were my favorite. I must put these on my must try list for 2010!
Gorgeous photos Kevin and very tempting 🙂
I made some biscotti too. A chocolate peppermint. Biscotti is always good.
I love making biscotti and you've made a beautiful batch here! Love the double chocolate and the pistachio … perfect with a cup of coffee. And your photos are great too!
Oh, divine!
Mmmm, I love biscottis! Kevin this looks scrumptious and beautiful!
Oh my the biscotti looks good!
Chocolate and pistachio, perfect!
wow what a great cooking blog you have.
Regards
olga.
I would so love this with a strong Greek coffee.
I made these biscotti this weekend. They were delicious. If I made them again I'd probably put more pistachios in, maybe 1/2 cup, but they were yummy nonetheless!
Oh, but Kevin, you’d be able to taste the cranberries even if you can’t see them very well :-)). I love your recipes and often ponder how to tweak them for people with diabetes. Yours in Gratitude