Chocolate Espresso Pistachio Biscotti Recipes

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CHOCOLATE PISTACHIO BISCOTTI



Chocolate Pistachio Biscotti image

Chocolate, pistachios and cranberries make a dramatic, delicious trio. Introducing the cranberries to this recipe added tartness, texture and color, too. -Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 40 cookies.

Number Of Ingredients 11

1/3 cup butter, softened
1 cup plus 1 tablespoon sugar, divided
3 large eggs, room temperature
2 teaspoons vanilla extract
2-3/4 cups all-purpose flour
1/3 cup baking cocoa
2-1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 cup semisweet chocolate chips
1/2 cup pistachios
1/2 cup dried cranberries

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Mix flour, cocoa, baking powder and cinnamon; add to creamed mixture and mix well (dough will be sticky). Stir in chocolate chips, pistachios and cranberries., Divide dough into 4 portions. On ungreased baking sheets, shape portions into 10x2-1/2-in. rectangles. Sprinkle with remaining sugar. Bake 20-25 minutes or until set. Carefully remove to wire racks; cool 5 minutes. , Transfer to a cutting board; cut each rectangle into 10 slices. Place cut side down on ungreased baking sheets. Bake 5-8 minutes on each side or until lightly browned. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 107 calories, Fat 4g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 48mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

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.

UNION SQUARE CAFE'S CHOCOLATE BISCOTTI



Union Square Cafe's Chocolate Biscotti image

The recipe for these superb biscotti came to The Times in 2009 from Union Square Cafe, the Manhattan restaurant. Wrap a few of these up as a parting gift for dinner guests, or eat a few and stash the rest in the freezer for a treat any time.

Provided by Alex Witchel

Categories     dessert

Time 1h30m

Yield 60 to 80 biscotti

Number Of Ingredients 13

2 cups all-purpose flour
3/4 cup plus 2 tablespoons cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 3/4 cups lightly packed dark brown sugar
1/3 cup granulated sugar
2 ounces (4 tablespoons) butter, at room temperature
1 tablespoon vanilla extract
1 teaspoon double-strength brewed espresso
3 large eggs
7 1/2 ounces (1 rounded cup) small milk chocolate chips
1 large egg, beaten and mixed with 1 tablespoon water, for egg wash
2 tablespoons raw sugar

Steps:

  • Preheat oven to 350 degrees. Line a 12- by 17-inch baking sheet with parchment paper or nonstick liner. Sift together the flour, cocoa, salt and baking soda; set aside.
  • Using a heavy-duty electric mixer, cream together the brown sugar, granulated sugar and butter for 3 to 5 minutes at medium speed. Add vanilla extract and espresso. Mix for 10 seconds. Add eggs one at a time, mixing for 10 seconds at medium-low speed after each addition. Add sifted flour mixture and mix at low speed until dough comes together, 1 to 2 minutes. Add chocolate chips and mix just until chips are evenly incorporated, 15 to 20 seconds.
  • Transfer dough to a work surface and divide in two, shaping into balls. Form each ball into a log 1 1/2 to 2 inches wide. Transfer logs to prepared baking sheet and flatten slightly. Brush tops of logs with egg wash and sprinkle each log with 1 tablespoon raw sugar. Bake until biscotti have spread, have a few cracks and bounce back slightly when pressed with fingertips, 30 to 40 minutes. Remove from oven and let cool completely, about 1 1/2 hours.
  • Preheat oven to 325 degrees. Using a sharp serrated knife, cut logs into 1/4-inch to 1/2-inch slices. Place each slice with a cut side down on a baking sheet lined with parchment paper or nonstick liner. Bake until firm, crisp and slightly dry, about 15 minutes. Store in an airtight container at room temperature for up to three days, or freeze for up to three months.

Nutrition Facts : @context http, Calories 67, UnsaturatedFat 0 grams, Carbohydrate 12 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 43 milligrams, Sugar 9 grams, TransFat 0 grams

ESPRESSO CHOCOLATE CHIP BISCOTTI



Espresso Chocolate Chip Biscotti image

These crisp, chocolate-studded biscotti are good the day you bake them, but they taste even better the next day. For a double coffee hit, serve with a coffee affogato, coffee ice cream or a shot of anise liqueur, like Sambuca.

Provided by Food Network Kitchen

Categories     dessert

Time 2h20m

Yield 22 to 24 cookies

Number Of Ingredients 9

2 cups all-purpose flour
2/3 cup granulated sugar
1/4 cup turbinado sugar, plus extra for sprinkling
1 1/2 tablespoons espresso powder
1 teaspoon baking soda
1/2 teaspoon anise seed, lightly crushed
1/2 teaspoon salt
1 cup mini dark chocolate chunks (4 1/2 ounces)
3 large eggs, lightly beaten

Steps:

  • Position a rack in the top third of the oven and preheat the oven to 350 degrees F.
  • Mix together the flour, sugars, espresso powder, baking soda, anise seed, salt and chocolate chunks in a large bowl. Add the beaten eggs and stir with a wooden spoon until the dough starts to come together (it will be fairly dry before you knead it). Transfer the dough to a lightly floured surface. Knead the dough, squeezing it and pressing it against the surface, until you can form it into a ball, 15 to 20 times. Shape the dough into a flat log about 16 inches long and 2 inches wide. Cut the log in half crosswise. Brush the tops with a little bit of water and sprinkle the top and sides with some turbinado sugar.
  • Place the logs side by side on a parchment-lined baking sheet and bake until golden, 30 to 35 minutes. Remove from the oven and cool for 10 minutes. Reduce the oven temperature to 325 degrees F.
  • Transfer the logs to a cutting board and cut diagonally with a serrated knife into 1/2-inch slices. Place the cookies cut-side up on a baking sheet and bake until golden, about 10 minutes. Turn the cookies over and bake until golden on the other side, 8 to 10 more minutes. Transfer to a wire rack to cool. The centers will be slightly soft at first, but will crisp up as they cool.

CHOCOLATE-ESPRESSO-PISTACHIO BISCOTTI



Chocolate-Espresso-Pistachio Biscotti image

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!

Provided by evelynathens

Categories     Dessert

Time 1h10m

Yield 40 biscotti

Number Of Ingredients 14

3 1/2 cups flour, plus up to
2 tablespoons more flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 1/2 teaspoons cinnamon
1/2 teaspoon clove
4 tablespoons cocoa powder
3 teaspoons espresso powder (I use Nescafe)
1/3 cup water
3 large eggs
1/2 cup olive oil
1 1/2-2 cups pistachios

Steps:

  • 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.

CRANBERRY ORANGE PISTACHIO BISCOTTI



Cranberry Orange Pistachio Biscotti image

Cranberry orange pistachio biscotti. A crispy, twice baked Italian cookie studded with dried cranberries, pistachios and scented with orange.

Provided by Janette

Categories     Cookies

Time 1h5m

Number Of Ingredients 9

2 cups (300 grams) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3 large eggs, room temperature
3/4 cup (150 grams) granulated sugar
1/2 cup shelled pistachios
1/2 cup dried cranberries
1 teaspoon pure vanilla extract
Zest of 1 orange

Steps:

  • Preheat oven to 350°F/177°C with rack in the center of the oven. Line a baking sheet with parchment paper.
  • Add the flour, baking powder and salt to a bowl, stir to mix.
  • To a separate bowl (or stand mixer) add the eggs and sugar. Beat until about 3 minutes until pale yellow. Add the flour mixture, pistachios and cranberries, vanilla and orange zest. Mix until combined. The dough will be sticky, allow to rest for 5 minutes.
  • Using wet hands, form the dough into a mound on the prepared baking sheet. Bake for 30 minutes until a little browned. Remove from the oven and allow to cool for 10 minutes.
  • Using a serrated knife, cut the dough into ¾ inch thick slices. Place them back onto the baking sheet and bake for 25 minutes until crisp.

Nutrition Facts : Calories 340 calories, Carbohydrate 71 grams carbohydrates, Cholesterol 93 milligrams cholesterol, Fat 3 grams fat, Fiber 2 grams fiber, Protein 8 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 biscotti, Sodium 167 milligrams sodium, Sugar 37 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

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.

CHOCOLATE BISCOTTI



Chocolate Biscotti image

These chocolate biscotti are made with three types of chocolate. The dough is made with cocoa powder with mini chocolate chips folded in.

Provided by Kristina Vanni

Categories     Dessert     Brunch     Breakfast

Time 1h15m

Number Of Ingredients 14

For the Biscotti:
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 cup granulated sugar
6 tablespoons unsalted butter (softened)
2 eggs
2 teaspoons vanilla extract
1/2 cup mini chocolate chips
For the Chocolate Espresso Ganache:
1 cup mini chocolate chips
1/3 cup heavy whipping cream
1 teaspoon espresso powder

Steps:

  • Gather the ingredients. Preheat oven to 350 F. Prepare a large baking sheet by lining with parchment paper.
  • In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  • In a separate mixing bowl, cream the granulated sugar and butter together until light and fluffy.
  • Add the eggs and vanilla extract and beat until well combined.
  • Stir in the flour mixture to form a stiff dough.
  • Mix in the mini chocolate chips until combined.
  • Divide the dough in half. Form the dough into two slightly flattened logs on prepared baking sheets, each approximately 12 inches long and 2 inches wide. Bake 30 to 35 minutes, or until slightly firm to the touch. Cool on the baking sheet for 5 minutes.
  • Transfer to a cutting board and cut diagonally into 3/4-inch slices.
  • Arrange the biscotti, cut sides down, on the prepared baking sheet and bake for about 10 minutes, or until crisp.
  • Cool completely on a wire rack.
  • To make the chocolate ganache, combine the 1 cup of chocolate chips, cream, and espresso in a microwave-safe bowl. Heat in 30-second intervals, stirring each time, until the chocolate melts and the mixture is smooth and creamy.
  • Dip about 1/3 of each biscotti in the ganache. Lay the dipped biscotti on a cooling rack. Allow the biscotti to harden for several hours or overnight before wrapping for storage.

Nutrition Facts : Calories 173 kcal, Carbohydrate 24 g, Cholesterol 27 mg, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, Sodium 149 mg, Sugar 14 g, Fat 8 g, UnsaturatedFat 0 g

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