Chocolate Pistachio Biscotti

Chocolate Pistachio Biscotti
Staff Writer
Jackie Alpers

Biscotti means "twice baked" in Italian. First you form the crumbly dough into one stiff mass and bake it whole. Then you let it cool, slice it, and bake it again at a lower temperature. That’s what gives biscotti an almost crackerlike quality, which goes especially well with coffee. This triple-chocolate double-baked treat is dipped in a dark chocolate coating with sprinkles on top. Dip it in your coffee and then pop it in your mouth.

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12
Servings
296
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Cups all-purpose flour
  • 3/4 Cups unsweetened cocoa powder
  • 1/2 Teaspoon baking soda
  • 1/8 Teaspoon salt
  • 3 large eggs
  • 1 Cup packed light brown sugar
  • 4 Tablespoons unsalted butter, softened
  • 1 Tablespoon vanilla extract
  • 1 Teaspoon almond extract
  • 1 Teaspoon ground coffee
  • 1/2 Cup bittersweet chocolate chips
  • 1 Cup shelled pistachos
  • 1/4 Cup colored candy melts
  • 1/3 Cup red sprinkles

Directions

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking mats. In a large bowl, whisk flour, cocoa powder, baking soda, and salt. Using an electric mixer on low speed, beat in eggs for about 1 minute, until a crumbly dough forms.

In a separate large bowl, beat brown sugar with butter, extracts, and coffee until combined. Add sugar mixture to flour mixture and beat on low speed until a dough begins to form. It will not come together completely. Fold in chocolate chips and pistachios.

Turn out dough onto a lightly floured surface. Press dough together with your hands, forming it into one mass. Then divide it into 2 equal parts and form it into 2 logs. Place 1 log on each prepared baking sheet and press it with the palm of your hand to flatten to a width of about 3 inches.

Bake for 20 minutes, rotating the pans halfway through the baking time. Remove from oven and lower oven temperature to 250 degrees. Let dough rest on pans for 20 minutes. Dough will be slightly spongy to the touch, similar to a dense bread.

Transfer logs to a cutting board. Using a serrated knife, cut into ½-inch slices. Return the slices, cut side up, to the baking sheets. Bake for another 40 minutes. Transfer cookies to wire racks to cool.

Melt candy melts in a deep mug or bowl according to package directions. Dip cooled biscotti halfway in melted candy melts. Place on parchment paper and decorate with sprinkles.

Nutritional Facts

Total Fat
5g
7%
Sugar
9g
10%
Saturated Fat
1g
4%
Cholesterol
2mg
1%
Carbohydrate, by difference
54g
42%
Protein
11g
24%
Vitamin A, RAE
3µg
0%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
12mg
16%
Calcium, Ca
54mg
5%
Choline, total
5mg
1%
Fiber, total dietary
5g
20%
Fluoride, F
1µg
0%
Folate, total
145µg
36%
Iron, Fe
11mg
61%
Magnesium, Mg
21mg
7%
Niacin
6mg
43%
Phosphorus, P
100mg
14%
Riboflavin
1mg
91%
Selenium, Se
12µg
22%
Sodium, Na
202mg
13%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
13g
0%
Zinc, Zn
1mg
13%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.