Chocolate-Espresso-Pistachio Biscotti

"I had some pistachios in the freezer that I needed to use up and I developed this recipe. I think it came out quite nicely, not too sweet. Hazelnuts or almonds can be substituted for the pistachios (make sure to toast them first). Let me know what you think!"
 
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photo by GaylaJ photo by GaylaJ
photo by GaylaJ
Ready In:
1hr 10mins
Ingredients:
14
Yields:
40 biscotti
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ingredients

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directions

  • Preheat oven to 350 degrees F.
  • Grease a large rectangular baking pan with a light coating of olive oil.
  • Sift all dry ingredients together.
  • In small bowl, dissolve espresso powder in 1/3 cup water.
  • Add eggs and olive oil and beat with a whisk until well-combined.
  • Pour wet ingredients into dry, add pistachios and (yes, I do this by hand) start mixing the flour gently into the liquids until all the ingredients have been incorporated and you have a malleable dough.
  • If the dough is a bit sticky, sprinkle over 1 tablespoonful of flour and turn dough into the flour to coat.
  • Knead the flour in.
  • The dough should now be malleable without being sticky.
  • If it is still sticky, repeat with another tablespoonful of flour.
  • Cut dough into 3 equal pieces and shape into logs that are about 12 inches long and 2 ½ inches wide (every person’s logs are slightly different – they will spread while baking so have a good distance between them).
  • Bake for 30 minutes.
  • The biscotti will have risen only slightly, spread out some, and have a cracked surface.
  • Cool completely.
  • Preheat oven to 300 degrees F.
  • With a serrated bread knife and a straight, downwards motion, cut biscotti at just under ½ inch intervals on the diagonal.
  • (this will leave you with 6 not-so-nice-looking end pieces that you can munch on there and then) Place the pieces, cut side down, back in the baking pan.
  • Not all the pieces may fit, in which case you’ll have to bake a second pan's worth after the first.
  • Staggering two pans is not suggested unless you have a convection oven and can use that feature to make sure there is even heat distributed within the oven.
  • Bake 15 minutes, turn pieces over, bake 15 minutes longer.
  • Cool completely and keep in an airtight container.

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Reviews

  1. This recipe is ok, but I think a spice other than cloves would have been a better choice. I might try ginger or cinnamon next time. Also, my biscotti were crumbly. So many great ingredients went into this recipe, I would have hoped for better success.
     
  2. I followed the recipe exactly. Even folded in by hand (might not be necessary but I did it).<br/>Came out great. Very tasty. I used Guittard cocoa powder. Since I used pistachio's..I melted some chocolate and added pistachio oil to it just to thin it a bit and gave each cookie a little swirl of chocolate on top. I used convection oven and two cookies sheets. First round was on 325 second round I did at 275 for 25 minutes. Will make these again..thanks for the recipe :)
     
  3. Delizioso! I subbed almonds and that was great---will try the 'stachios next time. I wish more people would try olive oil in baking---works wonderfully. Thanks for posting this!
     
  4. this is an excellent biscotti recipe, I love the addition of cloves and espresso powder, I used extra-virgin olive oil for this and reduced the nuts and added in some mini chocolate chips also, this a nice change from the butter biscotti, thanks for sharing Ev!...Kitten:)
     
  5. Great Cookie, Biscuit.
     
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RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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