Chocolate biscotti with pistachios
6 servings
75 minutes
Chocolate biscotti with pistachios is an elegant treat from traditional Italian cuisine. Their crunchy texture and rich chocolate flavor harmonize with the nutty notes of pistachios, creating a refined delicacy for morning coffee or evening tea. These double-baked cookies are perfect for long storage, making them an excellent choice for gifts or special occasions. The slight bitterness of dark chocolate enhances the sweetness of brown sugar, while the addition of vanilla sugar gives the dessert a sophisticated aromatic depth. They can be dipped in hot beverages, enjoying their softness and flavor unfolding. This is not just a cookie — it's an art that combines tradition and modern gastronomic preferences, turning every cup of coffee into a small journey into the world of Italian pastries.
1
Sift the flour, mix it with baking powder, sugar, vanilla sugar, add a lightly beaten egg and pieces of chilled butter. Knead a uniform elastic dough.
- Wheat flour: 200 g
- Baking powder: 1.4 teaspoon
- Brown sugar: 100 g
- Vanilla sugar: to taste
- Chicken egg: 1 piece
- Butter: 25 g
2
Break the chocolate into pieces and melt it in a water bath. Carefully mix the melted chocolate with the dough. If the dough seems too thick, add a little water (or coffee). Also, add chopped pistachios.
- Dark chocolate: 200 g
- Unsalted Pistachios: 100 g
3
Divide the dough in half, roll into 2 sausages about 20 cm long. Place the sausages on a greased and floured baking tray and bake at 180 degrees for 20 minutes. The finished sausages should increase in size.
4
Slice the sausages diagonally into 1 cm thick pieces, place them on a parchment-lined baking sheet, and bake for 10 minutes at 160 degrees. A crispy crust should form on the cookies.