Decadent Chocolate Espresso Pistachio Biscotti
Delight in the rich and indulgent flavors of these Decadent Chocolate Espresso Pistachio Biscotti, expertly crafted to highlight the harmony between chocolate and coffee. The nuttiness of toasted pistachios complements the robust cocoa and espresso notes, providing a delightful crunch in every bite. Whether enjoyed alongside your morning coffee or as an elegant dessert, these biscotti strike a perfect balance between sweetness and richness. Feel free to substitute with toasted hazelnuts or almonds for a unique twist. Share with friends or indulge yourself—these treats are sure to impress!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Flour
3 1/2 cups (Sifted, plus up to 2 tablespoons as needed)
Sugar
1 cup (Granulated)
Baking powder
1 1/2 teaspoons (N/A)
Baking soda
1 teaspoon (N/A)
Salt
3/4 teaspoon (N/A)
Cinnamon
2 1/2 teaspoons (Ground)
Clove
1/2 teaspoon (Ground)
Cocoa powder
4 tablespoons (Unsweetened)
Espresso powder
3 teaspoons (Dissolved in water)
Water
1/3 cup (Warm)
Eggs
3 large (Beaten)
Olive oil
1/2 cup (Extra virgin)
Pistachios
1 1/2-2 cups (Toasted and chopped)
Instructions
1
Preheat your oven to 350°F (175°C). Lightly grease a large rectangular baking pan with olive oil.
2
In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, salt, cinnamon, clove, cocoa powder, and espresso powder.
3
In a separate small bowl, dissolve the espresso powder in 1/3 cup of water. Whisk in the eggs and olive oil until fully combined.
4
Gradually pour the wet ingredients into the dry ingredients. Using your hands, gently mix until combined, forming a malleable dough. If the dough feels sticky, sprinkle a tablespoon of flour over it and knead until incorporated. Repeat if necessary until the dough is manageable.
5
Divide the dough into three equal pieces. Shape each piece into logs roughly 12 inches long and 2.5 inches wide, placing them spaced apart on the prepared baking pan.
6
Bake the logs in the preheated oven for 30 minutes, until they are slightly risen and have a cracked surface. Allow them to cool completely on the baking pan.
7
Once cooled, reduce your oven temperature to 300°F (150°C). Using a serrated knife, cut the biscotti logs on a diagonal into slices just under 1/2 inch thick.
8
Place the biscotti pieces cut side down on the baking pan. If there isn’t enough space, bake them in batches.
9
Bake for 15 minutes, turn the biscotti over, and then bake for an additional 15 minutes until they are dry and firm.
10
Allow the biscotti to cool completely before storing them in an airtight container.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Chocolate Espresso Pistachio Biscotti?
It is a rich and indulgent Italian-style cookie crafted with cocoa, espresso, and toasted pistachios, baked twice for a signature crunch.
What are the primary flavor notes in this recipe?
The recipe features a harmony of robust cocoa, bold espresso, and the nuttiness of toasted pistachios.
How many eggs are required for this biscotti recipe?
You will need 3 large eggs, which should be beaten before being added to the wet ingredients.
What type of fat is used in these biscotti?
The recipe uses 1/2 cup of extra virgin olive oil, making it a dairy-free treat.
What is the initial baking temperature?
The oven should be preheated to 350°F (175°C) for the first stage of baking the logs.
What temperature is used for the second bake?
For the second bake, the oven temperature should be reduced to 300°F (150°C).
Can I substitute the pistachios with other nuts?
Yes, you can substitute the pistachios with toasted hazelnuts or almonds for a unique flavor twist.
How do I prepare the espresso powder?
Dissolve 3 teaspoons of espresso powder in 1/3 cup of warm water before mixing it with the other wet ingredients.
How many logs should the dough be divided into?
The dough should be divided into three equal pieces and shaped into logs.
What are the dimensions for the dough logs?
Each log should be roughly 12 inches long and 2.5 inches wide.
How long do the biscotti logs bake initially?
The logs bake for 30 minutes until they are slightly risen and have a cracked surface.
Do I need to cool the logs before slicing?
Yes, allow the logs to cool completely on the baking pan before attempting to slice them.
What is the best way to slice the biscotti?
Use a serrated knife to cut the logs on a diagonal into slices just under 1/2 inch thick.
How long is the second baking process?
Bake the slices for 15 minutes, turn them over, and bake for another 15 minutes for a total of 30 minutes.
Should the baking pan be greased?
Yes, lightly grease a large rectangular baking pan with olive oil before placing the dough logs.
What spices are included in the dry ingredients?
The recipe includes 2 1/2 teaspoons of ground cinnamon and 1/2 teaspoon of ground clove.
How much cocoa powder is required?
The recipe calls for 4 tablespoons of unsweetened cocoa powder.
How much flour is used in total?
The recipe uses 3 1/2 cups of sifted flour, plus up to 2 additional tablespoons if the dough is sticky.
What should I do if the dough feels too sticky?
Sprinkle a tablespoon of flour over the dough and knead it in; repeat if necessary until the dough is manageable.
How should the finished biscotti be stored?
Allow them to cool completely, then store them in an airtight container to maintain their crunch.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian-friendly as it contains no meat products, though it does contain eggs.
What type of sugar is used in this recipe?
The recipe uses 1 cup of granulated sugar.
How many leavening agents are used?
Two leavening agents are used: 1 1/2 teaspoons of baking powder and 1 teaspoon of baking soda.
What kind of salt should I use?
The recipe specifies 3/4 teaspoon of salt.
How many grams of protein or calories are in a serving?
The specific nutritional information such as calories and protein is not provided in this recipe dataset.
How many ingredients are in this recipe?
There are a total of 13 ingredients used to make these biscotti.
How should the pistachios be prepared?
The 1 1/2 to 2 cups of pistachios should be toasted and chopped before being added to the dough.
What is the texture of the finished biscotti?
The finished biscotti are dry and firm, providing a delightful crunch.
Is there any water in the recipe?
Yes, 1/3 cup of warm water is used specifically to dissolve the espresso powder.
Can these be served with beverages?
Yes, they are perfect for dipping into morning coffee or enjoying as an elegant dessert.