Description
Crunchy biscotti dipped in chocolate and studded with pistachios. A perfect afternoon treat or holiday gift.
Ingredients
Units
Scale
- 4 eggs
- 3/4 cups (178 ml) sugar
- 4 oz (115 g) unsalted butter
- 1 tsp vanilla extract
- zest of 1 orange
- 1/2 tsp salt
- 2 2/3 cups (644 ml) all-purpose flour
- 2 tsp baking powder
- 1 1/4 cups (296 ml) whole pistachios, divided
- 1 cups (237 ml) semi-sweet chocolate
- 1 tsp butter
- 1/4 cups (59 ml) white chocolate
Instructions
- Melt the butter by cutting it into pieces in a heat-safe container, placing it in a small pan with an inch of boiling water, until melted. Alternatively, melt in the microwave for 20-30 seconds. Let it cool.
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk the eggs with the sugar until light and fluffy.
- Add the melted butter, a pinch of salt, the vanilla extract, and the orange zest to the egg and sugar mixture. Stir.
- Blend in the flour and baking powder.
- Fold in 1 cup of pistachios.
- Divide the dough in half. Place on a cookie sheet covered with parchment paper. Sprinkle with a bit of flour and shape into two logs, flattened on top and about 2 inches wide.
- Bake for 25 minutes, or until golden around the edges.
- Remove from the oven and let cool for 10 minutes. On a cutting board, using a sharp knife, cut the dough diagonally into 1/2-inch thick biscotti (about 30).
- Place the biscotti back on the cookie sheet. Bake for 10 to 12 more minutes, flip, and bake for another 10 minutes, until each side is lightly golden.
- Melt the chocolate in the microwave for 45 seconds (or use a double boiler). Mix and add 15 more seconds if needed. Add 1 teaspoon of butter if the chocolate is too dense.
- Dip each cookie halfway into the chocolate.
- Sprinkle with the remaining (crushed) pistachios.
- Optionally, melt some white chocolate and drizzle on top.
Notes
- To ensure even baking, use a cookie sheet with parchment paper and lightly dust with flour before shaping the dough logs.
- For a richer flavor, toast the pistachios lightly in a dry pan before adding them to the dough.
- Store biscotti in an airtight container at room temperature for up to two weeks; the chocolate dipping will help preserve freshness.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Baking
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotti
- Calories: 150
- Sugar: 15
- Sodium: 50
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 2
- Carbohydrates: 20
- Fiber: 2
- Protein: 3
- Cholesterol: 20