Double chocolate and pistachio biscotti for Baking Partners Challenge 13

previous post: Sunrise Smoothie: A diabetic Friendly Smoothie | next post: Hearth and Soul Blog Hop: 166: 8/20/23
Please shareShare on Google+28Share on LinkedIn0Pin on Pinterest1Share on StumbleUpon0Tweet about this on Twitter0Buffer this pageShare on Facebook0
 
 Happy Independence Day to all my fellow Indian friends!!

My daughter is having really bad tooth ache, she needs to gets some dental work. She is in another dose of antibiotics. I don’t like pumping antibiotics but now I have no choice, within a month time she is on third round of antibiotics. Hope once she gets this dental work done it will be fine. Poor girl can’t enjoy mama’s cooking. She is gone back to rice and soup. She was able to try few pieces of biscotti. I told her I will make it again for her once her tooth is fine.
As it is 15th of month, we are going to reveal this month’s baking partners challenge, this month we try to make cookies from various parts of world. Since world is so  big it is not easy to finish it in one challenge, so this time we did choose, Speculoos from Dutch, Kourabeithes from Greece, Biscotti from Italy, Chinese almond cookies from China. Sowmya of Nivedhanam blog suggested Speculoos and Kourabeithes. Biscotti recipe was suggested by Sandhya of My cooking Journey. And finally Chinese Almond cookies were suggested by Suja of Kitchencorner try it. Since I tried GevuldeSpeculaas and Mexican wedding cookies earlier which are similar to Speculoos and Kourabeithes. I tried double Chocolate biscotti. Biscotti is in my do list for long time. I didn’t get the time to do. Finally through this baking partner challenge I was able to get an opportunity to do the biscotti.  I wanted to try Chinese almond cookies too, but not got much time to finish it. So I have reserved it for next time.
In Italy, biscotti is the name for all cookies, if you really want a biscotti what we are talking about, you need to ask them for biscotti di Prato (English: Prato biscuits), also known as cantuccini(English: coffee bread) or biscotti. They are twice-baked biscuits/cookies originating in the Italian city of Prato. Biscotti are made with the cookie dough rolled into logs and baked once. They are then sliced diagonally by hand and baked once again to make them firm and crunchy. Traditional version is made with anise and almond, however you will able to find other version too like chocolate, cherry etc.
According to history, biscotti were carried by sailors on their long voyages. As it is twice baked it is resistant to mold, and you can store them for 1-2 months without spoiling. It is usually eaten by dipping in coffee or cappuccino, or in a special Italian wine known as Vin Santo read more from here. It has a long history, and first originated in the Roman times, and then it was re-inventedin basic almond recipe of Tuscany, flavors later expanded to anisette, amaretto and lemon-flavored dough; to other spices; to biscotti with raisins and other dried fruits; to biscotti studded with chocolate morsels and with other varieties of nuts.
Nowadays, the flavorings are only limited to the imagination of the bakers and you can incorporate your favorite flavors to make this treat.
Since my kids are lovers of chocolate and chocolate cookies, I decided to make chocolate biscotti; I used the recipe of Dorie Greenspan’s baking from my home to yours. First thought of doing substitution, then my hubby told me try it first without modifications and to stick to the original recipe and see how it turns out, if it is good then add your innovations. However chef in me made little changes, by substituting pistachio and white chocolate chips. If you have flour, butter, cocoa powder, chocolate chips, nuts of your choice, sugar and egg then you are good to go. You can make this delicious treat for your coffee.  Mine turned out be delicious. Trust me if you love chocolate cookies, then give it try it won’t disappointment you.
Here comes the recipe.

 

Please make sure to take your little time to see the creations of rest of baking partners, as each one has its own delicious stories and end results. If you also an enthusiastic baker, who love baked goodies, and willing to bake with us shoot me an e-mail favoriterecipes12 (at)gmail(dot)com. Come and join and  have fun. 


 Double Chocolate and Pistachio Biscotti
Preparation time: 60 minutes
Yield: 40 biscotti
  Print This

Ingredients

2 cups/250g all-purpose flour
1/2 cup/60g unsweetened cocoa powder
2 tbsp/10g instant coffee or instant espresso powder
3/4 tsp/2g baking soda
1/2 tsp/3g baking powder
1 tsp salt
6 tbsp/3/4 stick unsalted butter, room temperature
2/3 cup sugar
2 Jumbo eggs, lightly beaten
1 tsp vanilla extract
1/2 cup chopped pistachio
1 cup white chocolate chips
Directions

  • Preheat oven to 350 degrees. Line a baking sheet with parchment or a silicone baking mat.
  •  In a bowl sift together the flour, sugar, cocoa, coffee powder, baking soda, baking powder, and salt.
  • In a bowl of kitcheaid stand mixer, cream the butter and sugar on medium speed about 2 minutes. Scrape down the sides of the bowl and add the eggs and vanilla; beat for another 2 minutes. Decrease the speed to low and mix in the dry ingredients in 3 additions, mixing only until a dough forms. Scrape down the sides of the bowl and mix in the chopped nuts and chocolate chips.
  • Turn the dough (around 929g) out onto a well floured work surface and divide in half of around 464.5g pieces. Knead each portion a few times to pull the dough together into a ball, then shape each portion into a 12 x 2 inch log. Place each log on the baking sheet. Bake for 25 minutes.
  • Remove the sheet from the oven and let it cool on a rack for 10 minutes. Then, slice the logs diagonally into 3/4-inch thick slices and leave the slices standing up on the baking sheet. Return to the oven for another 10 minutes of baking on one side and remove from the oven and flip and bake the other side another 10 minutes.
  • Transfer biscotti to a rack to cool completely. Store it in an air tight container for 1-2 months.

Adapted from Dorie Greenspan’s  book Baking: From My Home to Yours.


  

Related Posts Plugin for WordPress, Blogger...

If you like this post,

Comments

  1. says

    Hi Swathi, your biscotti look so tempting and awesome. Thanks for sharing your recipe. Very well bake and love your presentation. Nice click.

    Have a nice weekend.

  2. says

    Thanks for visiting my space and leaving ur valuable comment. You have a gr8 blog with lot of happenings. I’ll try to participate in ur future events

  3. says

    I made my first biscotti’s last year but haven’t made any in several months now. These scrumptious chocolate delights have me wanting to make a batch tonight. The only problem is that I would probably eat the whole batch before going to bed. :)