Biscotti literally means: cooked twice, in this case, roasted twice. It’s a super traditional Italian recipe, very easy to make and delicious!
The story of this biscotti It’s very crooked. He started with another biscotti, but salty than the Flavia Pantoja from Simply Delícia had commented on Facebook. Have you become a fan of the blog: Facebook/pratofundo?
It was this one “Biscotti with Parmesan Cheese and Rosemary” which reminded me that I wanted to make biscotti. Suggestible to the maximum.
Since there was some pistachio and dark chocolate, why not? 🙂 It was supposed to be pistachio (the main flavor), but the amount of it was small and the cocoa became more prominent. But no problem, right? Chocolate and cocoa are life.
Ah, it’s worth the warning for those who are getting to know the biscotti now. It is baked twice, and they are drier and harder than normal biscuits/cookies. Therefore, they should be served with some liquid. Traditionally it is with vin santo (Italian dessert wine), but whatever you want. Coffee, tea, espresso, cappuccino…
Since I made the sweet one, I have a (good) excuse to make the savory version of the Flavia one of these days, huh? 😀
Biscotti Style Cocoa and Pistachio Cookie
Makes: 21 units
- 280 g wheat flour
- 150 g crystal Sugar
- 90 g butter without salt (room temperature)
- 60 g pistachio (coarsely chopped)
- 60 g semisweet chocolate (chopped)
- 30 g cocoa powder (100% cocoa)
- 2 eggs
- 6 g chemical baking powder (or 1 tsp)
- 1 g refined salt (or 1/4 tsp)
1 cup: 250mL | 1 tablespoon: 15mL.
- Preheat the oven to 180ºC, sprinkle a baking tray with wheat flour.
- Mix the dry ingredients: wheat flour, cocoa powder (sift), baking powder, salt. Except crystal sugar. Reserve.
- Beat the butter with the sugar until it becomes a very homogeneous cream. Add the eggs, one by one. If you do it in a mixer, use the “racket” whisk.
- Add the dry ingredients and mix just to combine. Then, add the chopped chocolate and pistachios. Mix to make it homogeneous.
- Divide the dough into two parts and shape into two “rectangles” measuring 23x6x1.5cm (approximately). Place on prepared baking sheet.
- Bake for around 30-35 minutes.
- Remove. Transfer to a wire rack and let cool for 15-20 minutes.
- Slice diagonally into 1.5cm wide pieces. Return to the baking tray again “upright”, in the same position as it was roasted. Bake again (180ºC) for around 15-20 minutes. They must be dry.
