chocolate pistachio biscotti

a little biscotti with my latte puts a smile on my face. :) and so do chocolate & pistachios. so i thought i’d give this recipe a whirl.

inspired by fellow food blogger linda at savoring every bite, i set out to bake a batch of pistachio-packed biscotti. and i don’t think they will last too long in my cookie jar!

– pre-heat oven to 350F

the dry ingredients:
whisk together the following ingredients in a medium prep bowl
– 2 cups all-purpose flour
– 1/2 cup whole-wheat flour
– 1.5 tsp baking powder
– 1/2 tsp salt

the batter:
mix together the following ingredients with a stand mixer until well combined
– 1/2 cup sugar
– 1/2 cup (1 stick) unsalted butter (at room temperature)

(tip: when mixing the batter, i realized that i had no sugar in my pantry that day. so i substituted the sugar with dark hot chocolate instead. it worked pretty well, and the dark hot chocolate add an extra chocolate-y boost to the choco flavour in this recipe.)

– add 2 large eggs (beaten) to batter
– add 1 tsp pure vanilla

– once eggs and vanilla are mixed into the batter, gradually add the dry ingredients mixture to the bowl.
– using a spatula, fold 1/2 cup pistachios (deshelled, crushed in mortar & pestle) and 2/3 cup dark chocolate chips
– fold ingredients together until well combined
– add 1 large egg (beaten) and 1/2 cup water (optional, if your batter is drying out too much)

bake the biscotti:
– lightly dust your hands with flour before handling the dough
– divvy dough into two long logs on a baking sheet lined with cooking parchment paper
– bake biscotti logs on baking sheet at 350F for approx 25min or until lightly toasted
– remove from oven & allow to cool on rack for 10min
– reduce oven temperature to 325F

– move the biscotti logs onto a cutting board
– slice logs evenly on the diagonal
– place the biscotti slices onto the lined baking sheet
– bake biscotti slices for approx 15-20min at 325F
– remove from oven & allow to cool completely

food styling:
– store in an airtight container
– perfect for dipping with lattes

adapted from savoring every bite