Chocolate Pistachio Biscotti

Since I am not a trained Pastry Chef, I often find answers to my baking questions by borrowing cook books in our local library. The books also give me tons of inspiration on what to do next. Recently, I chanced upon a book called "Baking at Republique" by Margarita Manzke. I was so happy to know that just like me, she is originally from the Philippines.

I was inspired to make her Chocolate Pistachio Biscotti recipe. I really love it because it is very simple to make and deliciously good. The best thing that I have learned in making the biscotti, is to refrigerate the dough before baking it. This helps make the dough firm which prevents the biscotti from spreading out. A well-rested biscotti dough will result in an even bake and a crunchier cookie.

Chocolate Pistachio Biscotti

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Yield: 12

Author: adapted from the book Baking at Republique by Margarita Manzke.

Prep time: 30 MinCook time: 40 MinTotal time: 1 H & 10 M

Crunchy Chocolate and Pistachio Cookie

Ingredients

Dough

• 280 grams 2 ¼ cups all purpose flour
• 25 grams ¼ cup cocoa powder
• 4 grams 1 tsp baking powder
• ¼ tsp fine sea salt
• 150 grams 10½ tbsp unsalted butter
• 175 grams ¾ cup plus 2 Tbsp granulated sugar
• 2 eggs room temperature
• 140 grams 1 cup pistachios

Instructions

Dough

1. Pre heat oven to 325°F.
2. In a bowl, sift the flour, cocoa, baking powder and salt. Set aside.
3. In a stand mixer with paddle attachment, cream the butter and sugar until well combined.
4. Add the eggs one at a time. Scrape the sides of the bowl.
5. Add the flour mixture. Mix until well combined.
6. Fold the pistachios.
7. Shape the dough into 12 inch log. Wrap the dough and refrigerate for 15 minutes.
8. Transfer to a baking sheet and bake for 40 minutes. After 20 minutes turn to the other side to ensure even baking.
9. Let it cool and cut ½inch thick slices. Bake again for another 40 minutes.