Chocolate Pistachio Biscotti. Mix flour, cocoa, baking powder and cinnamon; add to creamed mixture and mix well (dough will be sticky). Stir in chocolate chips, pistachios and cranberries. I decided to add pistachio to the dough and dip the baked biscotti into semi-sweet chocolate. Pistachio and chocolate have always been a dream team. Think of adding dried cranberries, or hazelnuts, peanuts, macadamia, almonds, you name it.

Use your hands to knead the dough until it comes together. Turn the dough out onto a lightly floured surface. Using cold, wet hands, divide dough into four equal portions. You can have Chocolate Pistachio Biscotti using 9 ingredients and 11 steps. Here is how you cook it.

Ingredients of Chocolate Pistachio Biscotti

You need 1/2 cup of cake flour (Maida), (more for dusting).
Prepare 2 tbsp of Cocoa Powder.
Prepare 1 tsp of baking powder.
It's 1/4 cup of butter.
It's 2 tbsp of milk.
It's 5 tbsp of powdered sugar.
Prepare 2 tsp of vanilla extract.
You need 1/4 cup of pistachios powder.
You need 1/4 cup of chocolate chips.

Combine all the dry ingredients in a bowl, add the egg yolk and vanilla and mix well to form a dough. Lightly knead the dough on a floured work surface until. In a mixer, beat together the butter, vanilla, salt, eggs and egg yolk. Add the flour, sugar and baking powder and mix on low until a rough dough begins to form.

Chocolate Pistachio Biscotti instructions

To prepare Eggless Chocolate Pistachio Biscotti Recipe, whisk butter and powdered caster sugar in a bowl until a smooth texture..
add vanilla essence, milk and whisk a bit more..
Add cake flour, cocoa powder, baking powder, coarsely chopped pistachios and chocolate chips. Gently bring together the whole mixture to a dough. Add milk if required..
Preheat the oven at 350 degrees for 10 minutes. Before placing the biscuits..
Then preheat the oven at 180 degrees..
Pinch medium to large sized balls from the dough. Lightly roll them in your palms and slightly flatten them. Place them in a baking tray. Keep some space between them as they expand while baking..
Bake for 25 to 30 minutes..
To check if the biscuits with the knife if the biscuits doesn't stick the knife that means it's cooked..
Remove from the oven and allow it to cool at least 15-20 minutes..
Remove from oven and transfer to a wire rack to cool completely. It will become even more hard after cooling..
Serve these crunchy Eggless Chocolate Pistachio Biscotti..

Line a large baking sheet with parchment paper; set aside. Stir in the pistachios and chocolate chunks (or chips) and spoon this onto the prepared baking tray and spread into the rough shape of a single log - the batter will be soft, so don't worry if the shape isn't too precise. 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.