Espresso Buzz Biscotti: Chocolate Pistachio Perfection! 🍫☕🌰

Certainly! Here’s a delectable recipe for Chocolate-Espresso-Pistachio Biscotti that will have you reaching for seconds and thirds! ☕🍫🌰

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:

1. Preheat Oven and Prepare Pan:

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   • Preheat your oven to 350 degrees F (175 degrees C).
   • Grease a large rectangular baking pan with a light coating of olive oil.

2. Combine Dry Ingredients:

   • In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, salt, cinnamon, clove, and cocoa powder.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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!

8. 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.

9. 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! 🍪✨

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! 😊