Cathys Chocolate Pistachio Biscotti Recipes

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CHOCOLATE-PISTACHIO BISCOTTI



Chocolate-Pistachio Biscotti image

Chocolate biscotti -- full of pistachios and chocolate chips -- are paired with pistachio ice cream. Softer than traditional biscotti, these are baked for a shorter time.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Number Of Ingredients 10

6 tablespoons unsalted butter, softened, plus more for baking sheet
2 cups all-purpose flour, plus more for baking sheet
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
2 large eggs
1 cup shelled pistachio nuts
1/2 cup chocolate chips
Pistachio ice cream

Steps:

  • Heat oven to 350 degrees. Butter and flour a baking sheet; set aside.
  • In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs; beat until well combined, scraping down sides of bowl if necessary. Add flour mixture, and stir to form a stiff dough. Stir in pistachios and chocolate chips.
  • Transfer dough to prepared baking sheet; form into a slightly flattened log, about 12 by 4 inches. Bake until slightly firm, about 25 minutes. Cool about 5 minutes. Reduce oven to 300 degrees.
  • On a cutting board, using a sharp serrated knife, cut biscotti diagonally into 1-inch-thick slices. Arrange biscotti, cut sides down, on baking sheet, and bake until crisp but still slightly soft in the center, about 8 minutes. Serve with pistachio ice cream.

CHOCOLATE PISTACHIO BISCOTTI



Chocolate Pistachio Biscotti image

Make and share this Chocolate Pistachio Biscotti recipe from Food.com.

Provided by dojemi

Categories     Dessert

Time 53m

Yield 12 biscottis

Number Of Ingredients 9

6 tablespoons unsalted butter, room temperature (plus more for baking sheet)
2 cups all-purpose flour (plus more for baking sheet)
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
2 large eggs
1 cup shelled pistachio nut
1/2 cup chocolate chips

Steps:

  • Preheat over to 350 degrees.
  • Butter and flour baking sheets and set aside.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.
  • Cream butter and sugar together until light and fluffy.
  • Add eggs, beat till well combined, scaping sides, if necessary.
  • Add flour mixture and stir to form a stiff dough.
  • Stir in pistachio nuts and chocolate chips.
  • Transfer dough to prepared baking sheet; form into a slightly flattened log, about 12 x 4 inches.
  • Bake till slightly firm, about 25 minutes.
  • Cool on rack for 5 minutes.
  • Reduce oven temperature to 300 degrees.
  • Cut biscotti on the diagonal into 1" thick slices.
  • Arrange on baking sheet cut side down and bake till crisp, but slightly soft in center, about 8 minutes.

Nutrition Facts : Calories 302.3, Fat 13.9, SaturatedFat 6, Cholesterol 50.5, Sodium 167.8, Carbohydrate 41.9, Fiber 3.2, Sugar 21.4, Protein 6.4

CHOCOLATE-PISTACHIO BISCOTTI



Chocolate-Pistachio Biscotti image

These twice-baked cookies from Tuscany are made for dipping in a robust cup of espresso, though milk or hot chocolate wouldn't be a bad choice either. If you can't find shelled pistachios, or balk at their hefty price tag, feel free to replace them with the nut of your choice (walnuts are a particularly lovely option).

Provided by Food Network

Categories     dessert

Time 2h25m

Yield 2 dozen cookies

Number Of Ingredients 9

1 1/2 cups shelled pistachios
1/2 stick (4 tablespoons) unsalted butter, melted
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
3 large eggs plus 1 large egg yolk
3 cups all-purpose flour, plus more as needed
1 1/3 cups sugar
2 teaspoons baking powder
1 1/4 cups chocolate chips

Steps:

  • Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper; set aside. Place the pistachios on a rimmed baking sheet and toast in the oven, shaking the baking sheet occasionally, until fragrant, about 10 minutes. Remove to a cutting board and allow to cool slightly. Roughly chop, then cool completely.
  • In a mixer, beat together the butter, vanilla, salt, eggs and egg yolk. Add the flour, sugar and baking powder and mix on low until a rough dough begins to form. Add the pistachios and chocolate chips and continue to mix. If the dough seems dry, add some cold water a teaspoon at a time. If the dough is too wet, add a pinch of flour.
  • Turn the dough out onto a lightly floured cutting board and knead gently to make sure the chocolate chips and pistachios are evenly distributed. Divide the dough in half, and shape each into a 10-by-3-inch log. Place onto one of the prepared baking sheets and bake until golden, about 30 minutes. Reduce the oven temperature to 300 degrees F. Let the biscotti rest until cool enough to handle, about 10 minutes.
  • Slice the logs into 3/4-inch pieces, and arrange them on the baking sheets, cut-side down. Bake until toasted and golden on top, about 25 minutes. Flip them over and continue to bake until dry and just barely golden brown, another 25 minutes. Transfer to a rack to cool completely, about 15 minutes.
  • Biscotti will keep in an airtight container for 2 weeks.

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