Week 4 of 12WOCT: Chocolate Pistachio Biscotti

Week 4 is here and this week I decided to finally get my act together and try out some delicious biscotti. Can you believe I’ve been eyeing biscotti posts and saving recipes for about 2 years now and still hadn’t made it at home? Thats something I tend to do, there’s so many yummy posts and sources of inspiration out there that I end up saving tonnes of recipes but its usually a while before I try some of them πŸ™

Anyway, I am so glad that I finally tried these out and needless to say, I’m hooked. I loved this recipe. It was simple to make and resulted in a nice crisp cookie, studded with little green jewels in the form of the pistachio. It tasted pretty great too, chocolaty and not too sweet. I think that’s what I like about it the most. If you tend to like your cookies sweeter, you may want to add more sugar. I think I’ll keep these just the way they are. And I know I’ll be making more of these. They’d be perfect for the holidays.

Chocolate Pistachio Biscotti
Recipe from: Skinny Taste

1 2/3 cup all purpose flour
1/2 cup unsweetened cocoa
1 1/2 tsp  baking powder
A pinch of salt
3/4 cup whole pistachios
1/4 cup butter, softened
3/4 cup superfine sugar
2 large eggs

Preheat the oven to 180ΒΊC. Prepare a cookie tray. I used my brand new silicone mat. πŸ™‚ It was perfect, no more greasing tins or paper for me atleast while making cookies.

Combine the flour, cocoa, salt and baking powder. Add the nuts and stir.

Cream the butter and sugar for 1 1/2-2 minutes on medium speed. I used an electric hand blender.

Add the eggs, one at a time, mixing between each addition.

Add the dry ingredients and mix on low speed until just combined to make a dough.

Divide the dough into 2-3 pieces and shape them into long, flattish logs about 8″ long and 1 1/2-2″ wide.

Place these logs on the prepared baking sheet and bake for 20 minutes.

When its cool enough to handle, using a sharp knife, gently cut the loaf at an angle into thin slices. (If you don’t use a sharp knife, your loaf will end up crumbling all over the place.)

Place the slices on the baking sheet, fitting as many as you can on the sheet. Bake it for about 4-5 minutes on each side. (Little shorter time if you like a softer cookie.)

Enjoy them with a hot cup of coffee.

Do check out what the others have made this week and will continue to do so every Thursday for another 8 weeks πŸ™‚ If you’d like to join in on the baking fun, visit our hostess Brenda’s blog – Meal Planning Magic and fill out this form and she’ll send you the details.

19 thoughts on “Week 4 of 12WOCT: Chocolate Pistachio Biscotti

  1. Don't you just love Silpat mats?! They making baking so much easier. And this recipe looks delicious! Chocolate biscotti is my favorite, so I'm looking forward to trying this recipe!

  2. I LOVE biscotti. It took me a while to finally trying it out a few years ago, but I was hooked, too. Love making it and eating it. Love yours with the chocolate and pistachios!

  3. It happens to all of us, the eternal list of recipes that take years to be done. These biscotti are really lovely with the green bits! And I bet they tasted wonderful!

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