It’s biscotti time! Glaze, ’em, dip ’em, doesn’t matter how you like ’em, just ‘eat em. These are seriously AMAZING. And to be honest, we never thought we’d be making biscotti for our second recipe. Biscotti seemed like somthing so complicated.
But to our surprise it is not compliacted at all. Which means the perfect recipe for us!
Chocolate Pistachio Biscotti
adapted from Eat Live Run
2 1/2 cups all purpose flour
1 cup sugar
1/2 cup semi-sweet chocolate chips
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1 cup shelled pistachios
1 egg beaten with a little warm water (for egg wash)
Preheat the oven to 325.
Combine the dry ingredients and mix well. Add the eggs and vanilla and mix with your hands to create a soft dough. Turn dough out on a floured surface and knead for a minute until smooth.
Ingredients all lined up
With the eggs
Mix it all together
Divide dough in half and form each half into a long log, about 10-by-two-inches. Flatten each log and place on a lined baking sheet. Brush with egg wash.
It may take some time to stick together but after a few minutes of kneading the dough it does.
Use as much flour as you think you need.
We actually didn’t have parchment paper either so we used a non-stick baking pan. It worked out OK in the end though. Just had to get them off before they cooled too much!
Brush them with egg wash (water and whole egg mixed together)
Bake for twenty five minutes. Remove from oven, let cool for ten minutes, and then carefully slice diagonally into cookies. Place each cookie cut side down back on the baking sheet and bake for an additional twenty five minutes, flipping cookies over halfway through (Which we forgot to do…again still worked out fine in the end!)
These taste amazing dipped in coffee, espresso, hot chocolate, or simply on their own. We’ll see how long these last in our households…Our guess? Not for long!
Next up? Denise’s birthday cake! This time we hope to have all the ingredients!
Laura and Denise