Double Chocolate Pistachio Biscotti

I hope you try these delightful Double Chocolate Biscotti if you have time to bake one more cookie.  I combined a few recipes to come up with these delicious double chocolate biscotti that are perfect with coffee in the morning, tea in the afternoon or a glass of milk or wine in the evening.

They are easy to make and a delicious addition to a holiday cookie platter.  They aren't as dense as some Biscotti so much easier to eat.

Twas three days before Christmas, and all through the house...
The smell of baked cookies was stirring more than just one mouse.

The mice quickly retreated to safety because...
A coyote was near and had such strong jaws!

These three young knights saved the day,
By hiding the mouse family safely away :)

This big coyote was one of two in our yard this morning. We've been seeing them more frequently this year and so it seems that the coyote population is growing in our area. 

I wish you a very safe and Merry Christmas and Holiday Season.  We are looking forward to seeing our three sweet grandsons on Christmas Day!

I'm sure their stockings will be hung by the chimney with care :)

Double Chocolate Pistachio Biscotti

Printable Recipe

2-1/2 cups all purpose flour, scoop and level method
1/2 cup bittersweet cocoa powder, such as Ghirardelli
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1-1/2 sticks) butter, just barely softened
3 teaspoons freshly grated navel orange zest (about 2 large oranges)
1 cup
2 large eggs
1-1/2 teaspoon pure vanilla extract
1 cup whole salted pistachios
2 tablespoons finely chopped pistachios blended with 1 tablespoon granulated sugar
2 ounces shaved bittersweet chocolate
1 egg, mixed with 1 teaspoons water

Sift flour, baking powder, baking soda and salt.  Set aside.

In the bowl of a stand mixer with paddle attachment, mix butter and orange zest on medium high speed until smooth.  Slowly add 1 cup of sugar and beat for another minute.

Add the eggs, one at a time, and beat for a minute each, scraping down the bowl.  Add vanilla and mix.  Reduce speed to low and add dry ingredients, slowly, mixing just until combined.  Do not over mix.

Remove bowl from mixer and fold in 1 cup of the whole pistachios and the shaved chocolate.  Cover bowl with plastic wrap and chill for 1 hour.

Preheat oven to 350 F.

In a food processor, pulse the 2 tablespoons of pistachios with the 1 tablespoon of granulated sugar.

Position oven shelves in upper and lower third of the oven.  Prepare 2 baking sheets with parchment or silicone liners.

Divide dough into thirds, and on lightly floured surface, roll each piece into a 12 x 3 inch log (about 1 inch thick) and place on one of the baking sheets sideways.  All three should fit on one large baking sheet.

Brush each with egg wash and sprinkle the tops with the chopped pistachio and sugar mixture.

Bake for 25 minutes or until just lightly browned. Remove from oven and let rest on the pan for 5 minutes.

Reduce oven temperature to 300 F.  Using a large spatula, carefully remove each log to a cutting surface and cut into 1 inch slices. Using 2 baking sheets, lay the slices on their sides and return to the oven for 15 minutes. Remove from oven and turn slices over.  Bake for another 7 to 10 minutes.  Allow to rest for 5 minutes and transfer to baking rack to cool completely.

Can be stored in an airtight container for up to 3 weeks or freeze.

Italian Biscotti with Almonds

But, sometimes I just need a treat. Not necessarily one loaded with butter and cream or even chocolate (wow, did I just say that?). Biscotti have neither but they sure do satisfy a cookie craving in a big way - especially dipped into a cup of cappuccino in the afternoon or coffee in the morning. Of course, a glass of milk,  hot chocolate or glass of Vin Santo would be great for biscotti-dipping also. These delicious biscotti will stand up to some serious dunking.  They will soak up your favorite dunking beverage and come out still crunchy to the bite! Also, if made right, they won't break your jaw when you eat them plain either.

I found this recipe in an article on the National Public Radio website written by Susan Russo who also has a wonderful food blog, Food Blogga.  What inspired me most to make her recipe was its simplicity and the fact that there were no other oils or butter in the recipe.

I decided to use part whole wheat flour when I made the biscotti rather than all white flour.  The taste did not suffer in the least! I'm sorry that I didn't think to take a photo of what they looked like after the first baking, but they do spread out so don't place the logs too close together!

After the first baking, the logs are allowed to cool slightly before slicing with a sharp, serrated knife and returned to the baking sheet for the second baking. The aroma of the toasted almonds and orange zest is wonderful!

Now that I have a jar-full of them, hopefully, I'll be able to pace myself and savor a biscotti-a-day for a month - which is exactly how long they will keep!

I hope you'll try making some traditional Italian biscott and happy dunking to you!

Italian Biscotti with Almonds

Adapted from Susan Russo's Recipe found on NPR
Printable Recipe

Makes about 36 biscotti (3/4-inch-wide cookies)

3 cups unsalted whole almonds (I buy the large bags at Sam's Club)
1 cup granulated sugar
1 cup brown sugar (I used dark brown)
1/2 teaspoon ground cinnamon
2 teaspoons baking powder
2 1/2 cups all-purpose flour (I used 2 cups of all purpose and 1/2 cup of whole wheat flour)
3 jumbo eggs (or 4 large eggs), plus 1 egg, lightly beaten, for brushing tops of loaves
1 teaspoon pure vanilla extract
Zest of 2 oranges (2 teaspoons)

Place the oven racks in the upper and lower thirds of the oven and preheat to 350 degrees. Line 2 large baking sheets with parchment paper or silicone mats.

Arrange almonds in a single layer on a baking sheet and toast in the 350-degree oven for 10 minutes. Remove and set aside to cool.

In a large bowl, mix toasted almonds, sugars, cinnamon, baking powder and flours.

In a small bowl, whisk the eggs, then add the vanilla and orange zest and whisk until well blended. Add to the flour mixture and stir a few times. Place 1/4 cup of flour near the work bowl and start to work the batter together with floured hands. The mixture will be sticky, but keep squeezing the batter with your hands until a dough starts to form, adding a little more flour at a time if it is too sticky. You do not want to get the dough too dry. Once the dough is firm enough, form a ball. Divide the ball into 4 equal pieces.

On a lightly floured surface, place 1 piece of the dough, and using your hands, roll into a log shape that is approximately 8 inches long, 2 inches wide and 3/4 of an inch high. If it's sticky, simply dust your hands with more flour. Repeat with remaining 3 pieces of dough. Place 2 logs on each baking sheet. Brush the tops and sides of the logs with the lightly beaten egg.

Bake for 40 minutes, rotating pans halfway through, until the tops of the loaves are shiny and deep golden. Turn oven off and cool on a rack for 20 minutes before slicing.

Place a loaf on a cutting board. Using a large, sharp, serrated knife, cut 3/4-inch-thick slices, either straight across or on the diagonal. Use a sawing motion to prevent crumbling. Each loaf should yield 9 to 11 cookies.

Place slices on their sides back onto the baking sheets. Place in the still warm oven with the temperature off and the door closed for about 30. The longer they stay in the oven, the harder they will become. Remove from oven and cool completely before storing in an airtight container, preferably a tin, which helps keep them crisp. Stored properly, biscotti will last up to a month.