Chocolate Pistachio Biscotti

2Photo Credit: Ashley Cuoco

Biscotti: traditional Italian cookies (also known as cantuccini) are twice-baked, oblong-shaped, dry, crunchy, and typically dipped in a something like coffee. The name comes from the medieval Latin word biscoctus, which means “twice-cooked.” Baking twice ensured they were very dry and could be stored for long periods of time. You learn something new every day! These were fun to make. And the aroma while doing so is wonderful. My mom and I spent the day testing out some new cookie recipes. While this is not as simple or as quick to make as your typical chocolate chip cookie, it is absolutely feasible for all levels of comfort in the kitchen. Just takes a little extra time and TLC. The very first step is to candy orange zest– while a little time consuming, it makes all the difference in the end result. That chocolate flavor, a bite of pistachio and the hint of orange zest in the background…it’s divine! My dad and my husband said so. I think they ate half the tray between them. Word to the wise: freeze these for up to two months and save them for Christmas. Put on a pot of your favorite brew and get dipping! In the company of friends and family, this is my idea of hosting beautifully.


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Photo Credit: Ashley Cuoco

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Photo Credit: Ashley Cuoco

Yield: 25-30 biscotti — Prep: 25 minutes — Total time: 1 hour 35 minutes

Ingredients:

  • 4 navel oranges
  • 2 cups sugar
  • ½ cup semisweet chocolate chips (I prefer Ghirardelli)
  • ¾ cup shelled pistachios
  • 2 cups all-purpose flour
  • ½ cup Dutch-processed cocoa powder
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 6 Tbsp. unsalted butter
  • 2 large eggs
  • Fleur de sel (or sea salt)
  1. Cut long, thin strips of zest (avoid white pith) from oranges. Place zest in a small saucepan, add enough water to cover, and bring to a boil over high heat. Then drain off water. Repeat boiling and draining process 2 more times. Set aside.
  2. In a medium saucepan, bring 1 1/2 cups water and 1 cup sugar to a boil. Add zest and simmer for 4 minutes. Set aside to cool.
  3. Place chocolate chips in a food processor and pulse 3 or 4 times to break up. Add pistachios and pulse 2 or 3 times.
  4. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  5. Preheat oven to 350 degrees F. In the bowl of an electric mixer fitted with paddle attachment, beat together butter and remaining sugar on medium speed until light yellow and fluffy, about 3 minutes. Add eggs and beat on medium speed until incorporated, 2 to 3 minutes.
  6. Reduce mixer speed to low; using a slotted spoon, add candied orange zest to butter-sugar mixture and beat for 30 seconds. Gradually add three-fourths flour mixture, scraping down sides of bowl as needed. Add chocolate-pistachio mixture and remaining flour mixture, mixing until dough just comes together. Do not over mix.
  7. Divide dough into 2 equal pieces and place on a parchment-lined baking sheet. Using damp hands, shape each piece into a 12-inch-long log, 1/2 inch high.
  8. Bake logs until firm, about 24 minutes, rotating baking sheets halfway through. Reduce oven temperature to 250 degrees F. Cool logs on baking sheet for 12 to 15 minutes.
  9. Transfer logs to a cutting board. Using a serrated knife, slice each into 24 half-inch-thick biscotti. Place biscotti on parchment-lined baking sheets, spacing 1/2 inch apart. Sprinkle with sea salt if desired. Here comes the second baking phase! Bake biscotti until slightly crisp, about 10-15 minutes, rotating baking sheets halfway through. Transfer to a wire rack to cool. Enjoy!

Recipe courtesy of Country Living, www.countryliving.com