Biscotti

When we think of biscotti, we usually conjure up the hardtack like cookie that comes alongside a cappuccino or an espresso.  The word biscotti means cookies, so not every biscotti is hard, and saw-dust like.  Biscotti can be filled cookies, with pastes of dried fruits and nuts, they can be rolled cookies at Christmas time, or they can be crispy (note, not hardtack) to be dipped into a dessert wine.  The shape of the biscotti we see in the US is a traditional shape used to dip into a wine glass, but biscotti come in many shapes and sizes.
This week our family from Italy was here in San Diego for a visit, and after lunch I served an assortment of biscotti along with fresh fruit for dessert.

The chocolate and pistachio biscotti (which are not pictured above since they were scarfed down in minutes) were the winner, and that recipe is so darned easy, the dough can be made ahead and frozen, and you can make and bake them and then freeze them for snacking any time. The dough is so great, you will want to have some in your freezer when you get a yen for sweet and salty chocolate.  Here they are out of the oven. 

I adapted this recipe from one in Fine Cooking Magazine.  Theirs called for cinnamon, and walnuts.  I liked the espresso and pistachio combo and so did everyone else!

Salted Pistachio Chocolate Biscotti
Makes about 40

 1 cup unsalted butter, softened
2 3/4 cup confectioner's sugar
2 large eggs
1 teaspoon espresso powder 
2 teaspoons vanilla paste or vanilla extract
2 cups all-purpose flour
1/2 cup cocoa powder
2 cups chopped roasted salted pistachios 


In the bowl of an electric mixer, beat together the butter and confectioners' sugar until smooth.  Add the egg, espresso powder, and vanilla, and beat until combined.  Gently stir together flour, cocoa powder, and pistachios, until the mixture is well combined.  Shape the dough into a log 1 1/2-inch in diameter.  Refrigerate for 4 hours. (the dough can be frozen for up to 3 months---defrost in the refrigerator overnight before baking)  Preheat the oven to 400 degrees, and line 3 baking sheets with silpats, aluminum foil or parchment.   Remove the dough from the refrigerator and slice 1/4-inch thick, and arrange on the baking sheets 1-inch apart.  Bake the cookies 8 to 10 minutes, the pistachios should begin to color, and the edges of the cookies will begin to set.  Remove from the oven and allow to cool on the baking sheets for 10 minutes, before removing from the cookie sheets to cool completely on racks.  The baked cookies will keep in an airtight container for up to 4 days, or frozen for up to 6 weeks. 
Buon Appetito!

More Cookies

Today I was given some really delicious biscotti from a friend, and thought that biscotti make a great gift from your kitchen.  You can dress up the gift by putting the biscotti into a coffee mug, and adding chocolate spoons for stirring, and a 1/2 pound of Italian Roast Coffee.
These biscotti are addictive, with their bittersweet chocolate notes, off set by salted almonds and milk chocolate chunks.  I usually make several batches, and they freeze beautifully if you want to get a head start on your holiday baking. 

Chocolate Almond Biscotti



Makes 40


2 Cups all-purpose flour
½ cup Dutch processed cocoa powder
1 Tablespoon instant espresso powder
½ teaspoon baking powder
¾ teaspoon salt
½ cup butter, salted, room temperature
½ cup sugar
½ cup dark brown sugar, packed
2 eggs
1 teaspoon vanilla extract or vanilla paste
1 cup chopped dry roasted salted almonds
1 cup milk chocolate chips




Preheat oven to 350 degrees. Line the baking sheet with parchment or silicone pan liner.

Sift together flour, cocoa powder, espresso powder, baking powder and salt.

In a large mixing bowl, beat butter and sugar till light and fluffy.
Scrape down bowl; add eggs, one at a time. Add vanilla and beat till light and fluffy again, approximately 2 minutes. Scrape down bowl.
Add flour mixture slowly, mixing till combined.
Add chopped nuts and chocolate chips. Mix till just combined.
Divide dough in half and roll each piece into a 12-inch cylinder. Pat down cylinder to 1 inch thick and 2 inches wide.
Bake for 30 minutes.
Remove baking sheet from oven and let cool at least 15 minutes. You can let them cool for hours at this point if you run out of time and continue later, or you can freeze the cooled logs for a later date.
With a long serrated knife, cut each log into ¾ slices. Stand slices onto prepared baking pan, 1 inch apart. Cookies can lie down flat onto the baking sheet, but I feel you get a nicer bake upright.
Bake 15 to 20 minutes more. Cookies should not be soft.
Remove to wire racks to cool completely, store in airtight containers for up to 2 weeks at room temperature or freeze for up to two months. 
Adapted from Tate's Bake Shop Recipe of the Month

I'll be teaching tonight at KitchenArt in West Lafayette, IN, and then heading to Bloomington tonight and on to the East Coast tomorrow.  The temperature here this morning was 29 degrees, so I'm off to find some woolie things to wear, wish me luck!  Enjoy your day, I'll be back tomorrow with more.