Biscotti with Pistachios and Chocolate Chips
It is fall. Have I mentioned that I love fall? I love watching the leaves change colors and the temperatures drop. Summer wardrobes are packed away and cozy sweaters come out. Fires start making an appearance in the hearth and the coldbrew coffee maker gets packed away to clear room for my favorite tea kettle and coffee pot. And a plate of biscotti goes perfectly with a warm drink. I love this version with pistachios and chocolate chips.
Happy Saturday everyone. I hope you have an amazing weekend and enjoy everything autumn has to offer.
Pistachio and Chocolate Chip Biscotti
- 6 tbsp butter
- 2/3 cup sugar
- 3 tsp vanilla bean paste
- 1/4 tsp almond extract
- 1½ tsp baking powder
- 2 large eggs
- 2 cups all purpose flour
- 1 cup pistachios shelled and chopped
- 1 cup miniature chocolate chips
- Preheat oven to 350° F.
- Cover baking sheet with parchment paper or silicone baking mat.
- In bowl for your stand mixer, beat the butter, sugar, salt, vanilla, almond extract, and baking powder at medium speed until smooth and creamy.
- Beat in the eggs (the mixture will have a slightly curdled appearance).
- Remove the bowl from the stand mixer and mix in flour, pistachios, and miniature chocolate chips by hand (you can do this on low speed of your stand mixer, but I have found that it makes a much stickier dough that is harder to work with when shaping your logs in the next step).
- Turn dough out on cutting board or counter and divide in half. Shape each half into logs, approximately 9-1/2" long.
- Transfer logs to lined baking sheet and use your fingers to flatten them until they are approximately 3/4" thick and 2"-3" wide. Use damp fingers or a wet spatula to smooth out the top and sides so the dough is relatively squared off and flat on top.
- Transfer dough to preheated oven and cook for 25 minutes.
- Remove dough from oven and reduce oven temperature to 325°F.
- Use a spray bottle and lightly spritz the dough on top and sides. (This will soften the crust just enough to make it easier to cut without crumbling). Let rest 5 minutes.
- Transfer one log at a time to cutting board and, using bread knife, slice in 1/2" slices straight down (be careful not to cut at an angle or slices won't be able to stand during the second bake). You can cut straight rows for shorter biscotti, which will yield more biscuits, or cut on the diagonal to get longer biscotti, but fewer biscuits.
- After the first log is sliced, return the pieces to the baking sheet, tops up, with small spaces between each biscotti. (On the pan, it should look like if you pushed all the pieces back together, it would go back into one big log again.)
- Return the biscotti to the 325°F oven and bake for 25-30 minutes, until golden brown.
- Remove from oven and transfer to wire rack to cool (they will harden slightly as they cool).
- Store in airtight container for up to 3 weeks.
While It's Cooking...Did you know that biscotti was first introduced by ancient Romans in the first century AD? The twice-baked cookie (where biscotti got it's name - it translates to twice-cooked), was made with no fat or eggs so could last soldiers weeks while traveling. For more information biscotti, visit Exploring Biscotti at Delishably.com.
Other recipes that are great for a fall weekend:
In this Post…
I love this vanilla bean paste. It’s a little more expensive than some of the other options I’ve found, but the taste makes it worth it. It has a robust and full flavor that I just love.
I have a half dozen of these silicon baking mats and I use them all the time. I have found that they tend to absorb the colors and get a bit of a stained appearance over time, but they still work great. If the stained appearance bothers you, the price is low enough to make replacing them affordable.
This tea kettle is amazing. It’s all stainless steel (no plastic) and it has auto-shut off and boil dry protection. As a bonus, the cute design looks great on my counter top.
As I write this, I am looking out my window as our tree makes the transition from green to orange and red. There are leaves that need raking and I probably should do something about cleaning out the gutters soon, but right now I have a cup of tea and a plate of homemade biscotti and I am happy.
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