Biscotti with chocolate chips and pistachios
Votes: 3
Time: 2 hours 25 minutes
Complexity: easily
Quantity: 24 pcs.
Complexity: easily
Quantity: 24 pcs.
Biscotti, a dry Italian cookie that means "twice baked," are reminiscent of sweet crackers traditionally served with coffee, hot chocolate, and milk. A great advantage of these cookies is that they can be stored for several weeks, allowing you to bake a large batch and enjoy them daily. As the name suggests, biscotti are baked in two stages. First, knead the dough, adding chocolate chips and pistachio pieces, form the dough into loaves, and bake them. Then, slice the loaves and toast them thoroughly in the oven. Dip the biscotti in your favorite hot drink and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups shelled pistachios
- 55 g butter, melted
- 1 tsp vanilla extract
- 1/4 teaspoon coarse salt
- 3 large eggs + 1 large yolk
- 3 cups flour + more as needed
- 1 and 1/3 cups sugar
- 2 tsp baking powder
- 1 and 1/4 tbsp. chocolate granules
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Recipes with similar ingredients: pistachios, butter, vanilla extract, eggs, premium flour, sugar, chocolate chips (granules)
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C) and line 2 baking sheets with parchment paper; set aside. Spread the pistachios on a rimmed baking sheet and toast in the oven, shaking the sheet occasionally, until fragrant, about 10 minutes. Transfer to a cutting board and let cool slightly. Coarsely chop the pistachios, then let cool completely.
- Using a mixer, beat the butter, vanilla, salt, eggs, and egg yolk together. Add the flour, sugar, and baking powder and mix on low speed until a rough dough begins to form. Add the pistachios and chocolate chips and continue mixing. If the dough seems dry, add a little cold water, 1 teaspoon at a time. If the dough is too wet, add a pinch of flour.
- Place the dough on a lightly floured cutting board and gently knead to evenly distribute the pistachios and chocolate chips. Divide the dough in half and form each half into a 25 x 7 cm loaf. Place on prepared baking sheets and bake until golden brown, about 30 minutes. Reduce the oven temperature to 300°F (150°C). Let the loaves cool until they are handleable, about 10 minutes.
- Slice the loaves 1.5-2 cm thick and arrange them cut-side down on baking sheets. Bake until golden brown, about 25 minutes. Flip the cookies over and continue baking until dry and lightly browned, another 25 minutes. Transfer to a wire rack and cool completely, about 15 minutes.
Biscotti can be stored in an airtight container for up to 2 weeks.
Author of the recipe - Allison Robicelli is a baker and food writer.
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