Best Chocolate Pistachio Biscotti Recipe Recipe Cards

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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.

PISTACHIO WHITE CHOCOLATE CHIP BISCOTTI



Pistachio White Chocolate Chip Biscotti image

Crunchy biscotti dotted with salty pistachios and sweet, creamy white chocolate chips.

Provided by Lynn April

Time 44m

Number Of Ingredients 11

1 Tablespoon unsalted butter (melted)
3 Tablespoons vegetable or canola oil
1 large egg (room temperature)
1 and ½ teaspoons vanilla extract
½ cup granulated sugar
1 and ¾ cup + 1 Tablespoon all-purpose flour
1 teaspoon baking powder
⅛ teaspoon salt
3 ounces roasted salted pistachios (finely chopped (about 3/4 cup)*)
½ cup white chocolate chips
1 large egg beaten with 1 Tablespoon water

Steps:

  • Preheat oven to 350ºF degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Lightly flour the baking sheet. Set aside.
  • In a medium size bowl, whisk together butter, oil, egg, vanilla, and sugar until combined. Set aside.
  • In a large bowl, toss together the flour, baking powder, salt, pistachios, and white chocolate chips. Add the wet ingredients to the dry ingredients and gently mix with a large wooden spoon or sturdy rubber spatula until everything starts to come together. Mixture will be crumbly. This is ok. It will come together in the next step.
  • Check out this Instagram reel to see how I make my biscotti. Turn dough out onto lightly floured baking sheet and, with floured hands, pat dough into a rectangle about ½" thick. My rectangle was 6" wide and 7 and ½" long (using a ruler or a ruled silicone baking mat is helpful here). Brush entire slab (top and sides) with egg wash.
  • Bake dough slab for 20-22 minutes, or until the top and sides of the slab are lightly browned. Remove from the oven, but do not turn off the heat. Place baking sheet on a wire rack and allow to cool for 10 minutes. Once the dough is cool enough to touch, cut into 1" thick slices using a sharp knife. Cut these 1" slices in half, making a perpendicular slice down the entire slab. Set slices cut sides up on the baking sheet. Return to the oven to bake for 6 minutes. Remove from oven, turn biscotti over, and bake the other side for 6 minutes. Remove from the oven and allow to cool for 3 minutes on the baking sheet (cookies will become crunchy as they cool). Transfer biscotti to a wire rack to cool completely before serving. Biscotti stay fresh in an airtight container up to 2 weeks. Baked biscotti may be frozen up to 3 months.

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-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.

More about "best chocolate pistachio biscotti recipe recipe cards"

CHOCOLATE-AND-PISTACHIO BISCOTTI RECIPE | MYRECIPES

From myrecipes.com
Servings 48
Published 2013-10-09
Total Time 2 hrs
  • Preheat the oven to 350° and line 2 baking sheets with parchment paper. In a standing electric mixer fitted with the paddle, beat the butter with the sugar at medium speed until creamy. Add the eggs, vanilla seeds and rum and beat until smooth. In a small bowl, whisk the flour with the cocoa powder, baking powder, salt and cinnamon. Add the dry ingredients to the batter and beat at low speed until incorporated. Beat in the whole pistachios.
  • Divide the dough into 4 pieces. On a lightly floured surface, roll each piece into a 1 1/4-inch-thick log. Arrange 2 logs on each baking sheet about 3 inches apart and press to flatten slightly. Brush the logs with the egg white.
  • Bake the logs for about 25 minutes, until the tops are cracked and glossy and slightly firm to the touch. Let the logs cool slightly.


CHOCOLATE PISTACHIO BISCOTTI - SKINNYTASTE

From skinnytaste.com


CHOCOLATE-PISTACHIO BISCOTTI - BROWN EYED BAKER

From browneyedbaker.com
  • 1. Preheat the oven to 350°F. Line a large baking sheet with parchment paper; set aside. In a food processor, pulse the flour, cocoa, baking soda, salt, 1 cup chocolate chunks, and pistachios until chips and pistachios are the size of peas.
  • 2. In the bowl of an electric mixer fitted with the whisk attachment, beat the whole eggs and granulated sugar until the mixture holds a ribbon-like trail on the surface for a few seconds when you raise the whisk. Switch to the paddle attachment. With mixer on low speed, add the flour mixture and remaining 1 cup chocolate chunks, and beat until just combined.
  • 3. Turn out the dough onto a lightly floured work surface, and divide into three equal pieces. Shape each piece into an 18-inch log. Transfer to prepared baking sheet. With the palm of your hand, gently press the logs to flatten slightly. Brush egg white over logs. Sprinkle with sanding sugar, if using.


CHOCOLATE & PISTACHIO BISCOTTI RECIPE - MICHELLE MYERS ...

From foodandwine.com
  • Preheat the oven to 350°. Line 2 baking sheets with parchment paper. In a large bowl, whisk the flour, cocoa powder, baking soda and salt. Using an electric mixer, beat in the eggs at low speed until a crumbly dough forms.
  • In another bowl, beat the brown sugar with the butter and the vanilla, coffee and almond extracts until combined. Scrape the mixture into the crumbly dough and beat at medium speed until a soft, sticky dough forms. Add the chopped chocolate and shelled pistachios and beat at low speed just until evenly distributed.
  • Divide the dough into 4 clumps and transfer 2 of the clumps to each baking sheet. Form each clump into an 8-inch-long rope; pat the ropes until they're about 2 inches wide and 3/4 inch thick. Bake for about 22 minutes, until the logs are puffed and springy to the touch; rotate the pans halfway through baking. Carefully transfer the logs to a wire rack to cool for 10 minutes. Lower the oven temperature to 200°.


CHOCOLATE PISTACHIO BISCOTTI RECIPE - ALSO THE CRUMBS PLEASE

From alsothecrumbsplease.com
  • In a large mixing bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, stir butter, sugar, and oil on medium speed just until combined about 1 minute. Add eggs and vanilla* and stir to combine. Stir in dry ingredients just until combined. The cookie dough should be soft and slightly sticky. If the cookie dough is too sticky add 1-2 tbsp of flour, 1 tbsp at the time. Fold in pistachio. Don't overmix at any step. Watch the video to see the required consistency.


CHOCOLATE AND PISTACHIO BISCOTTI - RECIPE IDEAS, PRODUCT ...

From goodhousekeeping.com
  • Mix together the flour, cocoa powder, baking powder, chocolate chips, pistachio nuts and 1tsp salt.


CHOCOLATE PISTACHIO BISCOTTI | FOR THE LOVE OF COOKING
2022-02-23 How to Make Chocolate Pistachio Biscotti. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Combine the flour, baking powder, and salt together in a small bowl; stir until well combined. Using a stand mixer or hand mixer, beat the sugar, butter, and olive oil together in a large bowl until creamy and smooth, about 1 minute.
From fortheloveofcooking.net
Cuisine Italian
Total Time 55 mins
Category Dessert


THE BEST CHOCOLATE PISTACHIO BISCOTTI RECIPE | FOODAL ...
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PISTACHIO, HAZELNUT & CHOCOLATE BISCOTTI! - JANE'S PATISSERIE
2015-08-31 Pour in the chopped pistachios & chocolate chips and knead well to combine the flavourings and the biscotti well! Turn the dough out onto a lightly floured surface and knead a few times so its smooth Split the dough into two even sizes and roll out to form thick but flat sausages/logs (I recommend 4cm in width, 2-3cm in depth and whatever length is produced!)
From janespatisserie.com


ALMOND CHOCOLATE BISCOTTI RECIPE - THERESCIPES.INFO
Chocolate Almond Biscotti Recipe - Food Network new www.foodnetwork.com. Toss almonds with chocolate chips then add to flour mixture and blend just until combined. On a well floured surface roll dough into 2 logs, 2 inches in diameter. Place on a greased sheet pan and ...
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2022-04-13 If you’re looking for an easy pistachio cake recipe, look no further!This cake is made with just 6 simple ingredients. It’s super flavorful and very moist! Truly one of the best pistachio pudding cake recipes that’s foolproof, and easy to make.. As much as we love a homemade cake recipe, it’s also fun to spruce up a box of cake mix and make an easy and …
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THE BEST CHOCOLATE PISTACHIO BISCOTTI RECIPE | FOODAL
2019-12-31 Preheat oven to 350°F. Line a baking sheet with parchment paper. In a small bowl, whisk together flour, cocoa powder, baking soda, and salt. In a large bowl, beat butter and sugar on medium until light and fluffy. Add eggs, and beat on low speed until well combined.
From foodal.com


PISTACHIO BISCOTTI | ATOP RECIPE
Best Pistachio Recipe. These little Pistachio Biscotti are crunchy easy to make and yummy. They are perfect served with coffee or hot chocolate. Top Best
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2009-12-23 Preheat oven to 350F. In a large bowl, cream butter with sugar. Add eggs and mix. Stir in Arvinda’s Chai Masala, vanilla and baking powder. Mix in flour. Fold in cranberries, chocolate and pistachios. Divide mixture into two equal parts. Make two long slender logs and place on baking sheet. Bake in oven for 20 minutes or until biscotti log is ...
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BEST CHOCOLATE PISTACHIO CANTUCCI RECIPES | BAKE | FOOD ...
2015-09-05 Directions. Step 1. Preheat the oven to 350 °F (180 °C) and line a baking tray with parchment paper. Step 2. With electric beaters or a stand mixer fitted with the whip attachment, whip the eggs, yolk, sugar and vanilla on high speed until it holds a ribbon when the beaters are lifted, about 3 minutes. Step 3.
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ITALIAN PISTACHIO BISCOTTI RECIPE - AN ITALIAN IN MY KITCHEN
2021-11-04 Line a cookie sheet with parchment paper. In a mixing bowl whisk together the flour, salt and baking powder, make a well in the middle and add the sugar, butter, egg, zest (if using) and vanilla. Mix with the flat beaters until almost combined, then add the pistachios (or pistachio/chocolate chip mixture).
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Jul 21, 2018 - These chocolate biscotti cookies are revolutionary. It's like a band of angels suddenly appeared on your tongue. They are life changing. You must bake them.
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BEST CHOCOLATE BISCOTTI RECIPE (MADE BY ANNA OLSON) : BOOK ...
2020-06-28 Instructions. Preheat the oven to 350 F (180 C) and line a baking tray with parchment paper. With electric beaters or a stand mixer fitted with the whip attachment, whip the eggs, yolk, sugar and vanilla on high speed until it holds a ribbon when the beaters are lifted, about 3 minutes. Sift the flour, cocoa powder, baking soda and salt and ...
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