Chocolate Pistachio Biscotti
Serve this biscotti with a hot cup of tea or chocolate on a cold winter night!
If you liked my fig and walnut biscotti, well you are going to LOVE this recipe! I find that pistachios and chocolate marry divine together, as if they were made for each others! As for my other biscotti recipes, this one as well does not use any butter nor oil, which makes it very low-fat. Also the sugar content is quite low so these baby are not a threat to your waistline.
It has been raining for days here in Shanghai, which has made me lazy and unwilling to leave my apartment and I have particularly enjoy these biscotti with a nice cup of hot chocolate. Give them a try and let me know how you like them!
Ingredients (makes about 10 pieces):
- 1 + 1/8 c all purpose flour
- 2 large eggs + 1 egg yolk
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 c pistachios
- 1/2 c granulated white sugar
- 1/8 c Dutch-processed cocoa powder
Preheat oven to 180 C. In a large bowl combine all the dry ingredients plus the pistachios
Beat the whole eggs until the mixture holds a ribbon-like trail on the surface for a few seconds when you raise the whisk, then stir the eggs into the dry ingredients
Shape the dough into a 10-by-2-inch log
Bake the log for about 25-30 min until it is just firm to the touch. Remove from the oven and let it cool slightly, about 20 minutes.
Place log on a cutting board. Using a serrated knife, cut crosswise into 3/4-inch-thick slices. Arrange slices, cut sides down, on the rack.
Bake until biscotti are firm to the touch and completely dry, about 7 minutes per side. Remove pan from oven;
Let the biscotti cool completely on the rack.
Biscotti can be kept in an airtight container at room temperature for up to 1 week.