• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Start here
  • Baking 101
  • Recipes
  • Shop
  • Cart

The Bake School logo

menu icon
go to homepage
  • Start here
  • Baking 101
  • Recipes
  • Shop
  • Contact
  • Cart
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Start here
    • Baking 101
    • Recipes
    • Shop
    • Contact
    • Cart
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Cookies

    Published on: December 11, 2015 by Janice; Updated on: November 30, 2021 Leave a Comment

    Chocolate biscotti

    Jump to Recipe Print Recipe

    Chocolate biscotti with pistachiosOne of my tricks to making these chocolate biscotti: use one of those electric knives to do the slicing. We use this Cuisinart electric knife (available on Amazon) that we got my dad one year for Christmas. We got him this electric knife to help him carve our Sunday roasts, but actually, we were also secretly gifting it to him so that we could make biscotti with ease. Gotta love Christmas: that time of year when you buy somebody a gift so that you can borrow it days later.

    This recipe from Ricardo's Cookie edition is great, except I am omitting the candied peel in the write-up. The peel just doesn't work here. It becomes rock hard from the twice baking, and it can burn easily if you aren't careful. Unpleasant. Don't worry if a couple of the biscotti crack a little as you slice them. Even broken biscotti are a treat! Come to think of it, there's a bakery in Toronto that sells "biscotti ends" and all the little broken bits. See, you could start a business selling broken cookies, so don't worry... If you love biscotti, be sure to try the chai biscotti too!

    Chocolate biscotti with pistachios
    Print Pin

    Chocolate biscotti

    Prevent your screen from going dark
    These chocolate biscotti are made with chopped pistachios but would also be great with almonds or any nut, really. They are twice-baked: the cookie dough is baked as a log, then sliced into cookies, which are baked again to dry them out and crisp them up. These biscotti store well. 
    Course Dessert
    Cuisine Italian
    Prep Time 10 minutes
    Cook Time 55 minutes
    Total Time 1 hour 5 minutes
    Servings 15 biscotti
    Calories 127kcal
    Author Janice

    Ingredients

    • 125 grams bleached all-purpose flour 1 cup
    • 100 grams granulated sugar ½ cup
    • 27 grams Cacao Barry extra brute cocoa powder 3 tbsp
    • ½ teaspoon baking powder
    • 1 pinch Diamond Crystal fine kosher salt
    • 115 grams unsalted butter ½ cup, cold and cut into small pieces
    • 1 large egg
    • 3 tablespoon whole milk (3.25 % fat)
    • 1 teaspoon pure vanilla extract
    • ¼ cup shelled unsalted pistachios chopped

    Instructions

    • Preheat the oven to 350ºF. Line a baking sheet with parchment (stick to a lighter coloured cookie sheet to avoid overbaking/burning the biscotti).
    • In a food processor, combine the flour, baking powder, and salt. Then drop in the butter chunks and pulse to form a coarse meal texture. Add the egg, milk, and vanilla, and pulse again a few times.
    • Transfer the dough to a bowl to work in the pistachios by hand (if you do this in the food processor, you risk grinding the nuts too much).
    • Pat the dough into a flattened roll with well floured hands (dough is sticky!) and form it into a loaf about 12 inches long on the parchment-lined sheet.
    • Bake for 30 minutes.
    • Let the roll cool for 10 minutes, then using an electric carving knife (like <a href="http://amzn.to/1LZwb6Z" rel="nofollow" target="blank">this one from Cuisinart available on Amazon</a>), cut the roll into ¾-inch thick biscotti.
    • Transfer the cookies to the baking sheet, and bake them again for 20–25 minutes. Watch them because you don't want them to burn.
    • Let cool on a wire rack before eating.
    Tried this recipe?Mention @bakesomethingawesome or tag #bakesomethingawesome!

    Nutrition

    Calories: 127kcal
    « Mincemeat tarts
    Cut out sugar cookies »
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Baking resources

  • Baking conversion charts
  • Baking ingredients and pantry staples
  • Baking substitutions
  • Common baking conversions
  • Choosing baking pans
  • How to measure ingredients for baking
  • Mixing methods
  • Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    This is a picture of Janice Lawandi

    Hi, I'm Janice! I am a baking-obsessed recipe developer with a PhD in Chemistry who writes about baking and the science of baking.

    More about me →

    Marmalade 101

    a palette of orange marmalades with varying thickness and set, some runnier others thicker, to show impact of cooking temperature on marmalade set
    Understand the marmalade setting point and your marmalade making will be more successful! Use this to make lime marmalade!

    Baking for Easter

    • How to make hot cross buns for Easter weekend
    • Carrot muffins
    • Eggless carrot cake
    • Carrot focaccia

    Baking conversions

    How to poach pears

    Poached pears on an enamelware plate.
    This simple poached pears recipe is easy and you can use the fruit for salads, appetizers, and desserts!

    Footer

    ↑ back to top

    About

    • Meet Janice
    • FAQ
    • Privacy Policy
    • Terms and conditions
    • Press

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Portfolio

    As an Amazon Associate I earn from qualifying purchases.

    COPYRIGHT © 2022 · THE BAKE SCHOOL