Guys, we have almost made it through another winter! March is around the corner and with it the promise of longer and warmer days. To get myself through the last couple of grey weeks here in London I decided to get back to baking more regularly. First it was a batch of simple chocolate brownies, then a chocolate and vanilla marble cake, then these chocolate and pistachio biscotti. You can see the link here, can’t you…? ;)
Biscotti are double-baked, oblong-shaped cookies which in my opinion were invented for dipping into coffee. It’s a match made in heaven! Add cocoa powder, pistachio nuts and – why not? – chocolate chips and you have got yourself a delicious treat.
The most traditional recipe for biscotti is Tuscan Cantucci, but they are not eaten at breakfast. Instead they are served as a dessert, dipped in Vin Santo, a sweet wine.
I love these Chocolate and Pistachio Biscotti as the preparation doesn’t take long and you can make a big batch of cookies in one go.
Biscotti last for long, about two weeks, stored in an airtight container. I made these biscotti ten days ago and we ate the last ones last night: they tasted as good as when I baked them. You can easily freeze them if you want or, even better…gift them! Biscotti make a great gift, because they are hard and easy to carry around without worrying of spoiling them. And pretty much everyone loves them.
This recipe for Chocolate and Pistachio Biscotti is by Eric Lanlard, a Master Patissier and twice winner of the prestigious Continental Patissier of the Year at the British Baking Awards. His book Totally Chocolate, is filled with indulgent recipes that will make even the most dreary winter day more bearable.
Makes around 35-40 biscotti.
Preheat the oven to 180°C. Lightly grease two large baking sheets.
In a large bowl, cream together the butter and sugar until pale and fluffy. Beat in the eggs one at a time, then sift together the flour, cocoa powder, and bicarbonate of soda and fold in. Gently stir in the pistachios and chocolate chips.
Turn the mixture out onto a floured surface and form into a large, slightly flattened loaf shape, about 30 x 7 cm. Carefully transfer to one of the prepared baking sheets and bake for 30 minutes. Remove from the oven and let cool for about 10 minutes. Reduce the oven temperature to 150°C.
Place the warm loaf on a cutting board and slice into 1cm thick slices. Arrange them on the baking sheets and return to the over for another 20-25 minutes, or until dry and crispy. Once cooked, transfer to a cooling rack to cool and harden.
You can store the biscotti in airtight containers for up to 2 weeks.