Biscotti

Chocolate Pistachio Biscotti

Chocolate Pistachio Biscotti.jpg

Makes about 2 dozen biscotti. 

The name biscotti means “twice baked,”once in a log form and then sliced and baked again to make them crisp.

These biscotti keep very well stored in a cool place and are delicious dipped into espresso, tea or dessert wine. I always have them on hand.

INGREDIENTS:

  • 1 cup unbleached all -purpose flour

  • ¼ cup unsweetened cocoa powder

  • 1/3 cup sugar

  • 1 teaspoon baking powder

  • 1 large egg plus 1 yolk at room temperature, whisked

  • 5 tablespoons vegetable oil

  • 2/3 cup pistachios, toasted or plain (3 ounces)

PREPARATION:

  1. Preheat the oven to 350 F. 

  2. Line a cookie sheet with parchment paper. 

  3. In a food processor fitted with the steel blade pulse flour, cocoa powder, sugar and baking powder until combined. Add the eggs and vegetable oil. Pulse until the dough begins to stick together. Add the pistachios and pulse until just combined. 

  4. Empty the dough onto the cookie sheet and divide it into 2 halves.   Place a piece of plastic wrap on top of each half of dough and press it into a log, about 6 inches long and 1 ½ inches wide. Square the ends.  

  5. Bake the logs for 25 minutes. Remove from the oven and let cool for 10 minutes.   

  6. Transfer to a cutting board and using a serrated knife cut into ½ inch slices.

  7. Do it gently since the logs tend to crumble.  

  8. Arrange the slices flat on the same cookie sheet and bake for 10 minutes. Turn over and bake for another 10 minutes.  Cool on a wire rack.

 
 

Pistachio Biscotti

Makes about 4 dozen.

These biscotti are crisp and delicious with a touch of lemon.  They keep very well refrigerated in an air-tight container with wax paper between the layers. It's nice and convenient to have them on hand.

INGREDIENTS:

  • 8 ounces shelled pistachios

  • 1½ cups unbleached all-purpose flour

  • Scant 1 cup sugar

  • 1 teaspoon baking powder

  • Grated zest of 1 lemon

  • 2 large eggs plus 1 large egg yolk at room temperature, lightly beaten with a fork

  • 1 teaspoon vanilla extract

  • ¼ cup vegetable oil

PREPARATION:

  1. Preheat the oven to 325F.

  2. Spread pistachios on a baking sheet and bake until they are fragrant and just beginning to brown, 8-10 minutes. Cool.  

  3. Line an 18x13 inch cookie sheet with parchment paper.  

  4. Chop the pistachios coarsely, in 3 batches, in a food processor fitted with a steel blade and transfer to a large bowl.

  5. Add the flour, sugar, baking powder and lemon zest.

  6. Make a well in the center of the bowl and add the eggs, vanilla extract and oil. Mix well with a wooden spoon until dough sticks together. Transfer the dough to a lightly floured work surface and work with your hands to form a smooth rectangle, about 6x4.

  7. Cut dough into 3 equal parts. 

  8. On a lightly floured work surface roll each piece of dough into a 12x1 inch smooth log.  Lightly flatten the tops and square the ends. Place the logs on the cookie sheet, leaving a little space between them (they grow a bit). 

  9. Bake for 25 minutes, until the tops are firm to the touch.  

  10. Remove from the oven and transfer to a cutting board.  While the logs are still warm, cut them with a serrated bread knife into ½ inch slices (do not be discouraged if some brake, it is the hard nuts that make it difficult to cut).

  11. Arrange the biscotti on the same baking sheet and return them to the oven for 10 minutes, turn over and bake for another 10 minutes.                

  12.  Cool on a wire rack.

 
 

Hazelnut Walnut Biscotti

Makes about 7 dozen.

These biscotti are lovely to have on hand to serve with tea, espresso or coffee. They remain fresh refrigerated in a tight-fitting container with wax paper between the layers.  

INGREDIENTS

  • ¼ pound hazelnuts

  • 3/4 pound walnuts

  • 3 cups sifted unbleached all –purpose flour

  • 1 teaspoon baking powder

  • Scant ½ cup sugar

  • Scant 1 cup light brown sugar

  • 1½ teaspoon cinnamon

  • 3 large eggs, at room temperature, lightly beaten with a fork

  • ½ cup vegetable oil

PREPARATION

  1. Preheat the oven to 350F.                    

  2. Spread the hazelnuts on a baking sheet and bake for about 15 minutes, or until the brown skin darkens and cracks slightly. While the nuts are still hot, rub them in a dish towel to remove most of their skins (some skin will remain) . 

  3. Line an 18x13 inch cookie sheet with parchment paper.  

  4. Chop the hazelnuts semi-coarsely in a food processor fitted with the steel blade. Transfer to a large bowl. Chop the walnuts, semi-coarsely in 3 batches in a food processor and add to the hazelnuts. 

  5. Sift flour with the baking powder and add to the nuts along with both sugars and cinnamon. Combine well. 

  6. Make a well in the center of the bowl, add the eggs and the oil. Mix with a wooden spoon until the dough begins to stick together, then work with your hands to combine. Finally, transfer the dough to a work surface and continue working with your hands to form a smooth rectangle, about 6 by 6 inches (this step may take a while.) 

  7. Cut the dough into 4 equal parts. 

  8. On a lightly floured work surface roll each piece of dough into a 12 x 1 inch smooth log. Lightly flatten the top and square the ends. Place the logs side by side on the cookie sheet, leaving a little space between them.   

  9. Bake for 30 minutes until the tops are firm to the touch.

  10. Remove from the oven and transfer to a cutting board.

  11. While the logs are still warm, cut them with a serrated bread knife into ½ inch slices (do not be discouraged if some biscotti brake, it is the hard nuts that make it difficult to  cut through).

  12. Arrange the biscotti on the same cookie sheet and bake for 10 minutes, turn over and bake for another 10 minutes.      

  13. Cool on a wire rack.