Recipe: Appetizing Pistachio and chocolate chip biscotti

Pistachio and chocolate chip biscotti. Place the pistachios on a rimmed baking sheet and toast in the oven, shaking the baking sheet. Chocolate biscotti -- full of pistachios and chocolate chips -- are paired with pistachio ice cream. Softer than traditional biscotti, these are baked for a shorter time. Join me in a pistachio white chocolate chip biscotti to celebrate St. Remember: pistachios are green so IT WORKS.

Crunchy biscotti dotted with salty pistachios and sweet, creamy white chocolate chips. I loved everything about these cookies. The dough was easier to work with than the biscotti without butter , the texture was moist and chewy, and the pistachios, heavenly! You can cook Pistachio and chocolate chip biscotti using 8 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Pistachio and chocolate chip biscotti

1. You need 90 g of plain flour.
2. Prepare 55 g of sugar.
3. It's 1 tsp of baking powder.
4. You need 25 g of dark chocolate chips.
5. Prepare 35 g of shelled pistachios.
6. You need 1 of egg yolk.
7. It's 1 tsp of vanilla paste.
8. You need 1-2 tsp of water.

Add eggs, one at a time, beating well after each addition. In a standing electric mixer fitted with the paddle, beat the butter with the sugar at medium speed until creamy. Stir together the sugar, butter, vanilla, baking powder, and salt in a large bowl. Add the eggs and whites, beating vigorously with a wooden spoon until evenly incorporated.

Pistachio and chocolate chip biscotti instructions

1. Preheat oven to 160. Combine all dry ingredients in a bowl.
2. Add vanilla, egg yolk and water (add 1 tsp at a time as you don't want a soggy dough).
3. Knead into a dough on a lightly floured surface and make into an oblong shape (roughly 15-20cm long and 3-5cm thick).
4. Put onto a greased baking tray and bake for 25 mins.
5. Take out the oven and leave to cool (keep the oven on).
6. Very gently slice the baked oblong into 1cm-thick slices and place back on baking tray.
7. Put back into the oven and bake for a further 5-10 mins, turning the biscotti half way so they bake evenly on both sides.
8. Leave to cool and then serve with coffee or hot chocolate, or put into a fancy jar as a present for someone!.
9. Be sure to keep them in an air tight container so they keep their crunch..

The dough is baked twice, hence the name biscotti ("twice-cooked"), first in a log and then in slices. These biscotti are flavored with bitter cocoa powder and pistachio nuts. The dough is made in a few minutes in a food processor. The biscotti freeze well." --Jacques Pépin. Place on waxed paper until chocolate is set.