The first time I encountered the Chocolate+Pistachio biscitti was Au Pain Gamin in Rivière du Loup, Québec. They weren't as crunchy as typical biscotti were, but the addition of butter made them softer and really highlighted its richness.
This was my first experience making biscotti and although it may seem intimidating at first, it's really much easier than you would expect. And these are definitely worth the effort. These would be perfect to make on a sunny afternoon. I enjoyed mine with a glass of milk, then with a spiced hot chocolate from Whole Foods the next day.
The recipe was from SkinnyTaste!
Chocolate-Pistachio Biscotti
- 1-2/3 cup all purpose flour
- 1/2 cup unsweetened good quality cocoa powder
- 1-1/2 tsp baking powder
- pinch of salt
- 3/4 cup whole pistachios
- 2 oz butter (1/4 cup), softened
- 3/4 cup superfine sugar (you can put sugar in food processor)
- 2 large eggs
Preheat oven to 375°. Line baking sheet with parchment paper.
In a medium bowl, combine flour, cocoa powder, baking powder, and salt. Add pistachios, and mix.
In a mixer, mix butter and sugar on medium speed for 1-1/2 minutes. Add eggs, one at a time.
Add the dry ingredients and mix on low speed until just combined to make a dough.
Enjoy!
Before this, I've barely ever eaten pistachios, but while shelling them for this recipe, I definitely ate more than appropriate. If they weren't so damn expensive I'd be eating them much more frequently.
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