Dry Italian cookie Biscotti, which means “twice baked, “recalls the sweet crackers that are usually served a cup of coffee, hot chocolate and milk. A big plus of this cookies is that it can be stored for several weeks. So you can immediately bake a large batch and every day they enjoy. As the name implies, Biscotti is baked in two stages. Knead the dough first by adding chocolate granules and slices Pistachios, form loaves of dough and bake them. And then cut these loaves into slices and dry them again thoroughly in the oven. Dip Biscotti in your favorite hot drink and enjoy it.
Recipe author – Allison Robicelli – pastry chef, culinary writer
Time: 2 час. 25 min Difficulty: easy Quantity: 24 pcs. The recipes use volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.5 tbsp. peeled pistachios
- 55 gr. melted butter
- 1 tsp vanilla extract
- 1/4 tsp coarse salt
- 3 large eggs + 1 large yolk
- 3 tbsp. flour + optionally as needed
- 1 and 1/3 Art. Sahara
- 2 tsp baking powder
- 1 and 1/4 Art. chocolate granules
Recipes with similar ingredients: pistachios, butter, vanilla extract, eggs, premium flour, sugar, chocolate chips (granules)
Recipe preparation:
- Preheat oven to 175 ° C and cover 2 parchment baking sheets paper; set aside. Pour pistachios onto a baking sheet with side and fry in the oven, periodically shaking the pan, until fragrance, about 10 minutes. Pour into chopping board and cool a little. Coarsely chop the pistachios, then completely cool.
- Beat butter, vanilla, salt, eggs and egg with a mixer yolk. Add flour, sugar and baking powder and mix on low speed until a coarse dough begins to form. Add pistachios and chocolate granules and continue to mix. If a the dough seems dry, add a little cold water for 1 tsp. behind time. If the dough is too wet, add a pinch of flour.
- Put the dough on a chopping board lightly sprinkled with flour and gently mash to evenly distribute the pistachios and chocolate granules. Divide the dough in half and form from each half loaf size 25 x 7 cm. Put on prepared bake and bake until golden brown, about 30 minutes. Turn down oven temperature up to 150 ° С. Leave the loaves to cool so that they could be held in your hand for about 10 minutes.
- Cut the loaves into slices with a thickness of 1.5-2 cm. And lay them on baking sheets with a slice down. Bake until golden, about 25 minutes. Turn the cookie over and continue to bake until it is dries and does not lightly brown, another 25 minutes. Shift to grill and cool completely, about 15 minutes. Biscotti can be stored in an airtight container in within 2 weeks.
