I’m Italian. You wouldn’t know it by my name, or really how I look — but I swear, I grew up in an Italian household with an 100% Italian mother. For better or for worse, I still find meals without pasta or bread, incomplete. And I can’t stand a canned or jarred tomato sauce that isn’t homemade (I think it tastes like catsup. And I hate catsup!). BUT I do love nearly all things Italian – including biscotti (or as my mom says, “biscott”) – which is why when B and I got invited to a friend’s house during the Feast of the Assumption Celebrations, I decided to bring some homemade biscotti (and Peroni).
I can’t take full credit for this recipe idea. B’s mom has been making biscotti for years and sent them to her kids as part of finals-studying care packages. She made a few different kinds, but one of B’s favorites was always the chocolate pistachio. I didn’t get to ask her for the recipe, but I saw a few recipes online (including one that used cinnamon) and20 thought I’d try a recipe of my own. The verdict? A hit. B loved them! And I may be snacking on some as I write this post.
Chocolate Pistachio Biscotti
Here’s what you need:
- 1/2 cup butter, softened
- 1 c plus 1 tablespoon sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups flour
- 1/3 cup baking cocoa
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1 cup mini semisweet chocolate baking chips
- 1/2 cup pistachios
Here’s what you do:
- Preheat oven to 350.
- Combine the flour, cocoa, baking powder and cinnamon and set aside.
- In a large bowl, mix butter and 1 cup sugar until fluffy and creamy.
- Add eggs and beat well. Mix in vanilla.
- Add flour mixture, 1/3 at a time, and mix well. The dough will be very sticky and you may need to mix for a few minutes until it’s all thoroughly combined.
- Mix in the mini chips and pistachios.
- Divide dough into quarters. On a baking sheet lined with parchment paper, shape portions logs, about 8-10 inches by 2-3 inches. Sprinkle logs with the remaining tablespoon of sugar.
- Bake at 350° for 20-25 minutes or mostly hard.
- Remove logs to a cooling rack and cool for 3-5 minutes. Keep the oven on! After the logs are cool enough to handle, transfer to a cutting board and cut each log into 1/2 inch slices on a diagonal.
- Bake the dough again! Take the slices and place with the cut side face down on baking sheet. Bake for 5-8 minutes on each side until hardened. I took mine out after 5 minutes on each side because I like my biscotti a little softer.
- Cool and enjoy!