This pistachio biscotti is crunchy, sweet, salty and all around amazing.
I found myself with some leftover pistachios recently and I did what I do best. I chopped them up and whipped up a batch of pistachio biscotti…. with chocolate of course.
I’m a BIG fan of biscotti. This is probably due to the fact that I love tea time. While I don’t take one every day, I often wish I could carve out more time in my afternoons to recharge with a tea break. Luckily for me, biscotti and tea are a delicious combination regardless of the time of day. So are biscotti and hot chocolate. Also biscotti and a vanilla latte. Are you starting to see the trend here?
What is Biscotti?
Biscotti is an Italian twice-baked cookie.
It’s pretty simple to make but it can be a little time consuming because it is baked more than once. The first time it’s baked, it’s as a loaf. You then slice inch-wide pieces and bake it twice more, once on each side to get the biscotti extra crispy.
Is Biscotti a Cookie?
Yes, technically biscotti is a cookie (see above where I say that it is an Italian cookie). That being said, I only know one person who sits down and wolfs down 3-4 biscottis without any sort of liquid to soften it up. I’m married to him so in fact I see that on a fairly regular basis because he loves eating biscotti just as much as I love making it. That probably should have been in our vows.
While you might sit down and eat a chocolate chip cookie and a glass milk is a nice-to-have, I find that I enjoy biscotti the most when I have something to dip it in. Eating biscotti is so much more than simply eating a cookie. It’s an experience and an excuse to be mindful with your meal.
What Kind of Pistachios Should You Use?
A lot of recipes that require pistachios in baked goods ask for them to be raw and unsalted. Well, I’ve had a tough time finding those kinds of pistachios at my local grocery store so I’ve started using lightly roasted and salted pistachios. Honestly, I like the flavor better anyways! It adds a depth of flavor to the pistachios, as well as a salty bite, that wouldn’t otherwise be there. And since I’m using chocolate chunks in this biscotti, the salty pistachio is the perfect balance of sweet and salty.
Make Your Biscotti a Little More Decadent
I recognize that biscotti dipped in chocolate might not be everyone’s idea of a good time but it’s mine so I’m sharing it with you.
Melt 1/2 cup of chocolate over a double boiler. I used the same chocolate that I had chopped up and thrown into the biscotti so that the flavors would match. Once the biscotti are cool, dip them into the chocolate and sprinkle with chopped pistachios or leave plain. Yum!
Loving this pistachio biscotti and ready to try your hand at other tea time treats? Here are a few of my favorites!
- 3 cups (375g) flour
- 1 cup (200g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 large eggs
- ¼ cup vegetable oil
- 1/2 cup chopped pistachios
- 1/2 cup chopped milk chocolate chunks
- Preheat oven to 350 degrees. Line a baking sheet with a non stick mat and set aside.
- Combine flour, sugar, baking powder and salt into a large bowl. Add eggs, and vegetable oil and gently mix to combine.
- Knead the dough for 5-10 minutes or until it feels firm (you may need to add more flour at this step if the dough is too sticky). Add chopped pistachios and chocolate chunks.
- Divide dough into two and roll each part into a log. Flatten the logs to the desired height and width of your final biscotti, you will be slicing it once it is done baking.
- Bake for 30 – 35 minutes, or until the top of the dough begins to brown. Remove from oven and let cool.
- Once cool enough to handle, slice the biscotti dough and place each slice on their side on the baking sheet. Bake for 10-12 minutes. Flip biscotti slices and bake for another 10-12 minutes.
- Remove from oven and place on cooling rack.