At this point you are probably wondering if I realize how many biscotti recipes have already been posted on this blog. My answer - don't worry about it. At the risk of sounding harsh, I will explain that I have a serious weakness for crunchy Italian treats and that it is very hard to find packaged version that don't taste like stale cookies.
This recipe a lot of things going for it, a slight resemblance to the American classic chocolate chip cookie, grown up elegance of dark chocolate and the salty balance of pistachios. If think you have "been there done that" with biscotti, give these guys a chance.
Deep Dark Pistachio Biscotti
- 1/2 cup vegetable oil
- 1 cup white sugar
- 3 1/4 cup al purpose flour
- 3 eggs
- 1 tablespoon baking powder
- 1 lb dark chocolate, chopped
- 2 cups pistachios, chopped
Preheat your oven to 375 degrees. Prep two baking sheets with parchment paper.
In a large bowl combine oil, eggs and sugar. In a separate bowl mix flour and baking, then slowly add to the oil, eggs and sugar. Chop chocolate and pistachios. For the chocolate, any dark chocolate bar will work but I prefer Belgium dark chocolate from Trader Joe's that you can buy a wonderfully large 5lb brick. Add chocolate and pistachios. Dough will be a thick and you might have to use your hands to make sure everything is evenly distributed.
Divide dough in a half, placing one section on each cookie sheet. Mold dough into a log as long and evenly as possible, roughly 1ft by 3in and 1in thick.
Place both cookie sheets in the oven for 25-30 min. They should be golden brown but be careful not to over bake.
Let cool for 10-15 min and then cut into sections. I like to cut eat log in half longwise first and then cut to size depending on how many cookies I need. Place cut-side down and then back into the oven they go for another 10 min.
So there it is - another biscotti recipe! Did I mention that they can be kept in an air-tight container for a whole week and still taste delicious? Your next cup of coffee or tea will thank you.
