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

(Modified from this and this)

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:

1. Preheat oven to 350.
2. Combine the flour, cocoa, baking powder and cinnamon and set aside.
3. In a large bowl, mix butter and 1 cup sugar until fluffy and creamy.
4. Add eggs and beat well. Mix in vanilla.
5. 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.
6. Mix in the mini chips and pistachios.
7. 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.
8. Bake at 350° for 20-25 minutes or mostly hard.
9. 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.
10. 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.
11. Cool and enjoy!

Maybe these should be called “double chocolate pistachio biscotti” because of the mini chips AND cocoa?

Shape the dough into four balls, which you’ll shape into logs

Enjoy!

Or share with friends 🙂 I promise they’ll enjoy!