Chocolate Espresso Pistachio Biscotti Recipes

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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.

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-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.

PISTACHIO BISCOTTI



Pistachio Biscotti image

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

Provided by Julesong

Categories     Dessert

Time 1h25m

Yield 18 Cookies

Number Of Ingredients 11

3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 large eggs
1 cup sugar
1/4 cup butter or 1/4 cup margarine, melted
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon grated lemon, rind of
1 cup shelled pistachios, chopped

Steps:

  • Heat oven to 325 degrees.
  • Position rack in center of oven.
  • Combine flour, baking powder and salt in a medium bowl and set aside.
  • Whisk eggs, sugar, butter, oil, vanilla and almond extracts and lemon peel in a large bowl.
  • Gradually stir in dry ingredients until smooth.
  • Stir in nuts.
  • Form dough into a 15x4 ½-inch log or prepared sheet.
  • Bake 30 minutes until edges are lightly browned and toothpick inserted comes out clean.
  • Cool for 15 minutes.
  • Keep oven on.
  • With serrated knife, cut log on angle into 18 ½" thick slices.
  • Lay slices flat on cookie sheet and bake until bottom of cookie turn golden about 10-12 minutes.
  • Turn cookies over and bake 10-12 minutes more.
  • Cool cookies on wire racks.
  • Note: if you can't find pistachio, you can substitute almonds.

CHOCOLATE-DIPPED PISTACHIO BISCOTTI



Chocolate-Dipped Pistachio Biscotti image

Swap out the mix-ins in this sweet café treat and create original flavors customized just for your family.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 1h27m

Yield 60

Number Of Ingredients 14

Reynolds® Parchment Paper
¾ cup granulated sugar
5 tablespoons butter, melted and cooled
1 tablespoon vanilla
1 teaspoon baking powder
½ teaspoon salt
2 large eggs
2 egg whites
1 cup snipped dried apricots
1 ¾ cups dry-roasted pistachio nuts, chopped and divided
2 cups all-purpose flour
½ cup cornmeal
12 ounces bittersweet chocolate, chopped
1 tablespoon shortening

Steps:

  • Preheat oven to 325 degrees F. Line a large baking sheet with Reynolds® Parchment Paper; set aside.
  • Stir together the sugar, butter, vanilla, baking powder, and salt in a large bowl. Add the eggs and whites, beating vigorously with a wooden spoon until evenly incorporated. Fold in the dried apricots, then 11/2 cups pistachios until thoroughly incorporated. Gradually stir in the flour and cornmeal until very well blended (if necessary, work in the last of it with your hands). Let dough stand for 5 minutes to firm up.
  • Divide the dough in half. Using greased hands, shape and smooth each half into an 8x4-inch loaf, spacing them 4 inches apart on the prepared baking sheet. Pat each loaf to an even thickness.
  • Bake 24 to 28 minutes or until firm and light brown and a toothpick inserted near the center of each comes out clean. Remove from oven. Set aside; cool completely. Transfer to a cutting board. Using a large, serrated knife, cut each loaf into slices about 1/4 inch thick. Place slices, cut side down, on parchment-paper-lined baking sheets.
  • Return one baking sheet to the oven. Bake slices 12 to 14 minutes or until toasted and light brown, turning once halfway through baking and watching closely to avoid overbrowning. Slide the parchment paper with baked cookies on it to a wire rack and let cool. Repeat with remaining slices.
  • Microwave chocolate and shortening in a medium microwave-safe bowl on 100% power (high) 1 to 2 minutes or until melted and smooth, stirring every 30 seconds.
  • Dip one half of each cookie crosswise into melted chocolate. Allow excess chocolate to drip off and place on clean parchment paper. Sprinkle with remaining 1/4 cup chopped pistachios and let stand until set.

Nutrition Facts : Calories 99.3 calories, Carbohydrate 12.1 g, Cholesterol 9 mg, Fat 5 g, Fiber 1.1 g, Protein 2.1 g, SaturatedFat 2.1 g, Sodium 54.7 mg, Sugar 6.5 g

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.

ESPRESSO BISCOTTI



Espresso Biscotti image

These biscotti make a good Christmas gift! The combination of fruits, nuts, chocolate chips, and spices are prefect for any holiday season.

Provided by Sophia Candrasa

Categories     Desserts     Cookies     Fruit Cookie Recipes     Cranberry

Time 1h25m

Yield 24

Number Of Ingredients 14

¼ cup unsalted butter
¾ cup white sugar
3 eggs
1 teaspoon vanilla extract
3 ¼ cups pastry flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon instant espresso powder
2 teaspoons grated orange zest
½ cup chocolate chips
½ cup dried apricots
½ cup dried cranberries
½ cup slivered almonds
1 egg white, lightly beaten

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line it with parchment paper.
  • Cream together butter and sugar in a bowl until light and fluffy. Beat in eggs and vanilla.
  • Sift together the flour, cinnamon, and baking powder in a separate bowl. Mix dry ingredients into the egg mixture. Stir in the espresso powder, orange zest, chocolate chips, dried apricots, dried cranberries and almonds.
  • Shape dough into two equal logs approximately 12 inches long by 2 inches diameter. Place logs on baking sheet, and flatten out to about 1 inch thickness. Brush the log with egg wash.
  • Bake in the preheated oven until edges are golden and the center is firm, about 35 to 40 minutes. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
  • Reduce oven temperature to 325 degrees F (165 degrees C). Bake until they start turning light brown, 15 to 20 minutes. Cool completely, and store in an airtight container at room temperature.

Nutrition Facts : Calories 150.5 calories, Carbohydrate 25.4 g, Cholesterol 28.3 mg, Fat 5 g, Fiber 3 g, Protein 3.3 g, SaturatedFat 2.1 g, Sodium 32.6 mg, Sugar 11.4 g

ESPRESSO & DARK CHOCOLATE BISCOTTI



Espresso & dark chocolate biscotti image

Treat yourself to these moreish biscotti or box up as a gift. This twist adds espresso to the mix, enhancing the creamy richness of the chocolate

Provided by Liberty Mendez

Time 1h10m

Number Of Ingredients 9

300g plain flour
100g caster sugar
50g light brown soft sugar
1½ tsp baking powder
80g vegetable oil
1 large egg
2 tsp vanilla extract
2½ tbsp instant coffee granules, dissolved in 3 tbsp hot water and cooled
250g dark chocolate chips

Steps:

  • Heat the oven to 180C/160C fan/gas 4, and line a baking tray with baking parchment. Set aside. Put the flour, sugars, baking powder and a good pinch of salt into a large bowl, then stir to combine.
  • Whisk the oil, egg, vanilla extract and coffee together in a separate small bowl. Slowly pour the wet ingredients into the dry, mixing until you have a dry dough. Fold in 100g of the chocolate chips. Knead the dough until smooth - it will be quite dry, but if it's too difficult to knead, add another 1 tbsp water. Divide the dough in half, shaping each piece into a 25 x 8cm log, and transfer both to the prepared tray. Bake for 25-30 mins, then leave to cool on the tray for 15 mins.
  • Reduce the oven to 160C/140C fan/gas 3. Slice the biscotti logs into 1-2cm-thick slices crosswise using a sharp knife, you should have about 16. Return to the tray and bake for 15-20 mins more, turning the tray around halfway through. Leave to cool slightly on the tray, then transfer to a wire rack and leave to cool completely. Melt the remaining chocolate chips in the microwave in 20-second bursts until smooth, or in a heatproof bowl set over a pan of barely simmering water, then dip one end of the cooled biscotti into the melted chocolate. Transfer to a sheet of baking parchment and leave to set. Will keep in an airtight container for up to five days.

Nutrition Facts : Calories 192 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

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From foodtalkdaily.com


DOUBLE CHOCOLATE AND PISTACHIO BISCOTTI - HONEST COOKING
2016-11-15 Scrape down the sides of the bowl and mix in the chopped nuts and chocolate chips. Turn the dough (around 929g) out onto a well floured work surface and divide in half of around 464.5g pieces. Knead each portion a few times to pull the dough together into a ball, then shape each portion into a 12 x 2 inch log.
From honestcooking.com


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