I love biscotti, especially with a hot drink. Winter is the perfect biscotti time because hot drinks are consumed so often when it is cold outside. Even if you live in a warm weather state like California, there is nothing better than a hot cup of coffee or espresso with fresh biscotti.
Biscotti, or twice baked cookies are an Italian creation, but Americans have become big advocates of these crunchy little biscuits. I like to change up my recipes and add different fruits, nuts and chocolates to my biscotti. Traditionally, biscotti is made with no butter, but you will find many recipes that add it in to create a softer texture. I love this recipe because it is traditional in nature with a hint of fun.
Ingredients
3 eggs
1 cup of sugar
1 teaspoon almond extract
2 1/2 cups of all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup pistachios, roasted & salted
2/3 cup sweetened coconut
2/3 cup chocolate chunks
coarse sugar or organic sugar, optional
To Prepare:
1. Preheat the oven to 325 degrees. In a stand mixer combine the eggs and sugar. Mix until frothy, about 2 minutes and add the almond extract.
2. Continue to mix until light in color and creamy about 5 minutes.
3. Chop the pistachios into coarse pieces, leaving some nuts whole.
4. In another bowl, combine the flour, baking powder and salt. Mix with a whisk to remove any lumps.
5. Add the pistachios to the flour mixture and stir to combine.
6. Add the flour mixture to the wet ingredients in the stand mixer and blend for 1 minute, just until it starts to come together.
7. Next, add the coconut and chocolate to the mixer and stir on low until combined.
8. Mix for 1 minute until combined and then with damp hands, form two logs 3×12 inches long on a silpat or parchment lined baking sheet.
9. Sprinkle with coarse sugar and place in the oven to bake for 40 minutes.
10. Remove from the oven and let cool for 20 minutes. Turn the oven temperature down to 250 degrees.
11. Place the biscotti logs on a cutting board and slice into 1 inch wide pieces.
12. Place the biscotti back on the sheet pan and into the oven to bake for 1 hour.
13. Remove from the oven and let cool for 30 minutes before placing in your favorite cookie jar. These biscotti will last for up to a week, but not in my house. Enjoy!
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