Chocolate Pistacchio Biscotti is a unique and delicious Italian cookie. It is a crunchy, twice-baked treat made with a blend of almonds, pistachios and cocoa powder. The biscotti is first baked in a long, thin loaf, then cut into slices and baked again to give it a crunchy texture. The result is a biscotti that is lightly sweet and full of nutty flavor. The biscotti is perfect for dipping into a cup of coffee, tea or hot chocolate. It can also be enjoyed on its own as a quick snack or as part of a decadent dessert. Chocolate Pistacchio Biscotti is a great addition to any gathering, and its unique flavor will be sure to please.
Ingredients
1 stick of butter
3/4 cups of sugar
2 large eggs
1 tbsp milk
1 tsp vanilla extract
2 1/2 cups 00 flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
3/4 tsp salt
1/2 tsp cinnamon
1 1/2 cups pistachios
1 large egg white, beaten
Method
Preheat oven to 350 degrees.
Line 2 baking sheets with parchment paper.
In a stand mixture with paddle attachment, beat the butter and sugar until creamy.
Add the eggs, vanilla, milk, and mix well.
In a separate bowl, combine the flour, cocoa, cinnamon, baking powder, and salt.
Add to the stand mixer and beat at low speed until fully incorporated.
Add the pistachios and combine.
Divide dough into 4 pieces and on a floured surface roll into 1 1/4 inch thick logs.
Place 2 logs on each baking sheet, press to flatten slightly, and brush with the egg white.
Bake for 25 minutes or until tops are cracked and firm.
Let cool for 15 minutes and then with a sharp knife cut into 1/2 inch slices.
Place slices on baking sheets and bake another 5 minutes per side. Less if you like them softer.
Let cool and serve warm.
