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.

 
 

Chocolate Almond Biscotti

Makes about 7 dozen.

Biscotti in Italian means “twice baked.” These cookies are called biscotti because they are baked once in a log shape, then sliced and baked again. They are crisp which makes them wonderful for dipping into tea, espresso, or sweet dessert wine.

There are now 3 varieties on my website—have fun trying each. 

INGREDIENTS

  • 1 cup blanched almonds, 5 ounces
  • 2 cups unbleached all purpose flour
  • ¾ cup sugar
  • 1 teaspoon baking powder
  • ½ cup unsweetened imported cocoa powder
  • ½ cup semi-sweet chocolate chips
  • 3 large eggs, at room temperature well beaten with a fork
  • 1/3 cup vegetable oil 

PREPARATION

  1. Preheat oven to 350F.
  2. Spread the almonds on a baking sheet and toast for about 15 minutes, or until golden. Cool. (See Note)
  3. In a large bowl combine nuts, flour, sugar, baking powder, cocoa powder, and chocolate chips. Make a well in the center of the mixture and add the eggs and oil. Mix with a large wooden spoon until the dough is combined. Dough will be a bit wet.
  4. Transfer the dough to a lightly floured surface and continue working with your hands to form a smooth square.
  5. Divide dough in half. 
  6. Roll each piece of dough into two 14 x 1 inch smooth logs. Lightly flatten the tops of the logs and square the ends. Place the logs on an 18 x 13 inch heavy non-stick baking sheet. Bake in the center of the oven for 25 minutes. When done, the tops will be firm to the touch.
  7. Release the bottoms of the logs if needed with a metal spatula and place on a cutting board. Right away while the logs are still hot, cut them with a serrated bread knife into ¼ inch slices. Hold on to the log as you are slicing and apply a little pressure.  
  8. (Do not be discouraged if some biscotti crack, sometimes it is the kind of pressure you apply when cutting, sometimes it is how thin you cut them, and sometimes it is the cutting through the almonds that cause cracks.)
  9. Arrange the biscotti on the same baking sheet and return to the oven for 10 minutes. Turn them over and bake for another 10 minutes. They will be crisp. 
  10. Cool on a wire rack. 

NOTE:

If you own a toaster oven you may prefer to toast the almonds in one.

If you do not have a heavy non-stick baking sheet, use a regular one but line it with wax paper.  

I am aware that most of us do not have a cool pantry. Storing the biscotti in the refrigerator is a good option.  

 
 

Pistachio Biscotti

Makes about 7 dozen.

These biscotti are crisp and delicious with a touch of lemon.  They keep for a long time, stored in an air-tight tin cookie box lined with wax paper.  Keep in a cool place or refrigerated.  If you browse through my recipes on this website, you will find other biscotti recipes.  I find them nice and convenient to have on hand.

INGREDIENts

  • 8 ounces shelled pistachios
  • 1 ½ cups unbleached flour, plus extra for rolling out
  • Scant 1 cup sugar
  • 1 teaspoon baking powder
  • Grated zest of 1 lemon
  • 2 large eggs plus 1 large egg yolk, 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. 
  3. Cool the nuts, then chop coarsely in a food processor fitted with a steel blade and empty into a large bowl. Do it in 3 batches so it is easier to control the chopping of the nuts.
  4. In a large bowl combine nuts, flour, sugar, baking powder and lemon zest. Make a well in the center of mixture and add the eggs, vanilla extract and oil. Mix with a large wooden spoon until the dough sticks together.
  5. Transfer the dough to a lightly floured work surface and work with your hands to form a smooth rectangle.
  6. Cut dough into 3 equal parts.
  7. Sprinkle a little flour on a work surface and roll each piece of dough into a 12x1 inch smooth log. Lightly flatten the tops of the logs and square the ends. Place the logs side by side on an 18x13 heavy non-stick baking sheet leaving a little space between them.
  8. Bake in the center of the oven for 25 minutes. The tops will be firm to the touch.
  9. Release the bottoms of logs right away with a metal spatula and place on a cutting board. While the logs are still warm, cut them with a serrated bread knife into ½ inch slices. Hold on to the logs as you are slicing (do not be discouraged if some brake, it is the hard nuts that make it difficult to cut). Arrange the biscotti on the same baking sheet and return them to the oven for 10 minutes to crisp them.  
  10. Cool on a wire rack.
 
 

Hazelnut Walnut Biscotti

Makes about 7 dozen.

These biscotti are lovely to have on hand to be served with tea, espresso or coffee.  They are crisp and remain fresh refrigerated in a tin cookie box lined with wax paper.

INGREDIENTS

  • ¼ pound hazelnuts
  • ¾ 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.  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).
  2. Chop the hazelnuts semi- coarsely in a food processor fitted with the steel blade. Empty the content into a large bowl. Chop the walnuts, semi- coarsely in 3 batches, and add to the hazelnuts.
  3. Sift flour with the baking powder and add to the nuts. Add both sugars and cinnamon. Combine well.
  4. 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.
  5. Finally, transfer the dough to a working surface and continue working with your hands to form a smooth rectangle of dough. About 6x6 inches (this will take a while.)
  6. Cut the dough into 4 equal parts.
  7. Sprinkle a little flour on your work surface and roll and form each piece of dough into an approximately, 12-inches long and 1½ inches wide smooth log. Lightly flatten the top, and square the ends. Place the logs side by side on an18x13 inches heavy, non-stick baking sheet, leaving a little space between them.
  8. Bake in the center of the oven for 30 minutes. When ready, the tops will be firm to the touch.
  9. Lift the logs to a cutting board.
  10. While the logs are still warm, cut them with a serrated bread knife into ½ an inch slices. Hold on to the logs as you are slicing (do not be discouraged if some biscotti brake, it is the hard nuts that make it difficult to cut through).
  11. Arrange the biscotti on the same baking sheet, adding an extra one to fit all the biscotti as needed.
  12. Return them to the oven for 15 minutes to crisp.
  13. Cool on a wire rack.

NOTE

If you do not have a heavy non-stick baking sheet, use a regular one but line it with wax paper.

I am aware that most of us do not have a cool pantry. Storing the biscotti in the refrigerator is a good option.