Certainly! Here’s a delectable recipe for Chocolate-Espresso-Pistachio Biscotti that will have you reaching for seconds and thirds! βπ«π°
Chocolate-Espresso-Pistachio Biscotti
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour and 10 minutes
- Servings: Makes about 40 biscotti
Ingredients:
- 3 1/2 cups flour
- 2 cups sugar
- 1 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 3/4 tsp cinnamon
- 2 1/2 tsp ground clove
- 1/2 cup cocoa powder
- 4 large eggs
- 3 tbsp olive oil
- 1/3 cup espresso powder dissolved in 1/3 cup water
- 3 cups shelled pistachios, toasted
Instructions:
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Preheat Oven and Prepare Pan:
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- Grease a large rectangular baking pan with a light coating of olive oil.
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Combine Dry Ingredients:
- In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, salt, cinnamon, clove, and cocoa powder.
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Prepare Wet Ingredients:
- In a separate small bowl, dissolve the espresso powder in 1/3 cup of water.
- Add the eggs and olive oil to the espresso mixture, and beat with a whisk until well-combined.
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Mix Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients.
- Add the toasted pistachios.
- Using a gentle hand, mix the flour into the wet ingredients until fully incorporated, forming a malleable dough.
- If the dough is sticky, sprinkle a tablespoon of flour over it and gently knead it in. Repeat if necessary until the dough is smooth and malleable.
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Shape the Dough:
- Divide the dough into 3 equal pieces.
- Shape each piece into a log about 12 inches long and 2 1/2 inches wide. The logs will spread while baking, so leave some space between them on the baking pan.
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First Bake:
- Bake the logs for 30 minutes. They should rise slightly, spread, and develop a cracked surface.
- Once baked, remove from the oven and allow to cool completely.
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Cut Into Biscotti:
- Preheat your oven to 300 degrees F (150 degrees C).
- Using a serrated bread knife, cut the cooled logs into slices just under 1/2 inch thick, on the diagonal.
- Place the biscotti slices, cut side down, back onto the baking pan.
- If all the pieces don’t fit on one pan, you may need to use a second one.
- Note: You’ll end up with 6 end pieces that might not look as perfect, but they make for excellent taste testers while you wait!
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Second Bake:
- Bake the biscotti for 15 minutes.
- After 15 minutes, flip each piece over to ensure even baking.
- Bake for an additional 15 minutes until the biscotti are crisp and golden.
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Cool and Store:
- Allow the biscotti to cool completely on a wire rack.
- Once cooled, store them in an airtight container to maintain their crispness.
These Chocolate-Espresso-Pistachio Biscotti are perfect for dipping into your favorite hot beverage or enjoying as a sweet treat on their own. The combination of rich cocoa, aromatic espresso, and crunchy pistachios makes every bite a delightful experience! πͺβ¨
Feel free to experiment with different nuts such as hazelnuts or almonds, just be sure to toast them beforehand for added flavor. Whether you’re making these for a special occasion or just to satisfy your sweet tooth, these biscotti are sure to impress! Enjoy and let me know how they turn out! π
