Eggless Chocolate Pistachio Biscotti
Description:
Biscotti, also known as ‘cantuccini’, are traditional Italian biscuits. The name ‘biscotti’ refers to the fact that these biscuits are baked twice. These oblong-shaped biscuits are known for their dry and crunchy texture. The double-baking process makes them perfect for longer storage. This Eggless Chocolate Pistachio Biscotti recipe is ideal for tea time, paired with a cup of tea or coffee. They are often enjoyed by dunking in hot beverages.
Cuisine: Continental
Course: Snack
Diet: Vegetarian
Ingredients:
- 3/4 cup All Purpose Flour (Maida) (more for dusting)
- 2 tablespoons Cocoa Powder
- 1 teaspoon Baking powder
- 5 tablespoons Caster Sugar (powdered)
- 1 tablespoon Milk
- 5 tablespoons Oil (or melted butter)
- 2 teaspoons Vanilla Extract
- 1/4 cup Pistachios (coarsely chopped)
- 1/4 cup Chocolate chips
Preparation Time: 10 minutes
Cooking Time: 60 minutes
Instructions:
- Preheat the oven to 180°C (350°F).
- In a large mixing bowl, whisk together the oil and powdered caster sugar until smooth.
- Add vanilla extract and milk, then whisk again to combine.
- Add the all-purpose flour, cocoa powder, baking powder, coarsely chopped pistachios, and chocolate chips to the mixture. Stir until everything is well combined to form a sticky dough.
- Place the dough onto a baking sheet and shape it into a log that is about 6 cm wide and 20 cm long.
- Bake the log for 25-30 minutes, or until it is firm to the touch.
- Remove from the oven and let it cool for 15-20 minutes.
- Using a serrated knife, slice the log into 1-inch thick pieces. Arrange the slices on their sides on the baking sheet.
- Bake the slices for 10 minutes, then flip them over and bake for another 10 minutes.
- Remove the biscotti from the oven and transfer them to a wire rack to cool completely. They will become even crunchier as they cool.
Serving Suggestion: Serve these crunchy Eggless Chocolate Pistachio Biscotti alongside Arabic Coffee or Adrak Chai for a delightful snack.
