Monday, March 23, 2015

Pistachio & Walnut Chocolate Biscotti

I was most certainly eating off of the plate from all the broken ones. 
 Stack em' high as they go; it's like biscotti jenga.
 This baby is just begging to be dunked in coffee.
 It's a biscotti army. 
 The only good thing about this consistent cold streak bevies to keep these treats company.
 Maybe all those pieces really only equal one. At least that's what I tell myself. 
 I would put one walnut down and then I would eat one from the bag.  No regrets. 
 I might have burnt one or two, if my sister Taxia or my father were around, they would call claim to all the burnt ones. 
 Behold, the glory of biscotti. All hail.
 I love me some treats. 
 My friend Katia was visiting and we both definitely enjoyed our after dinner coffee and biscotti party!
Ohhh I just love dessert! 
Pistachio & Walnut Chocolate Biscotti 
  1. 2 cups pistachio flour
  2. 1 cup all purpose flour (1/4 cup extra if needed)
  3. 3/4 cup cocoa powder
  4. pinch of salt 
  5. 1/2 tsp baking powder
  6. 1 1/4 cup borwn sugar
  7. 3 large eggs
  8. 4 tbsp butter (softened)
  9. 1 tbsp vanilla
  10. 1 tsp espresso powder
  11. 1 cup crushed walnuts
  12. 1/3 cup semi-sweet chocolate chips

  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper or glorious silpats. 
  2. In your trusty kitchen-aid (mine is an ancient gift from someone who realized I would appreciate such a fabulous piece of machinery) beat in one egg at a time on a slow speed, like three.
  3. While the eggs are being beaten, dissolve the espresso powder in the vanilla in a small bowl and add to the eggs. Add the softened butter and continue to beat. 
  4. Whisk all the dry ingredients in a medium size bowl and slowly add it, one large spoonful at a time into the mixer. 
  5. As the mixture firms up add the walnuts and chocolate chips. The dough should be  firm and not overly moist. If it is too wet, add the extra 1/4 cup flour.
  6. Roll the dough into a long log and then flatten into about one inch high and the length of the cookie sheet. You will end up with a rather large oval-ish shape. 
  7. Bake for 30 minutes. Let the log sit on the cookie sheet for 10-15 minutes than transfer the log onto a large cutting board. Slice 3/4"-1" wide slices. 
  8. Put those slices back on the cookie sheet, side down--at this point you will probably need an additional sheet. 
  9. Bake for an addition 7-10 minutes and then flip the biscotti over so the other side bakes as well. Let cool for several minutes and then you really do have one of the best dunking cookies out there. I like mine still slightly soft in the center. If you want solid rocks, bake em' a little longer on each side. 
  10. They store wonderfully for about three weeks in a classy old Christmas cookie tin. You all knowthe kind I'm talking about. One of those tacky numbers you get full of treats during the holidays and than never know what to do with afterwards. Problem solved. You fill it with biscotti and celebrate all year long! 

No comments:

Post a Comment