Chocolate Pistachio Biscotti

This past Sunday, we got our first big snowfall in Roanoke! It was the perfect day to make these chocolate pistachio biscotti. Snow fell all day long. I had It’s a Wonderful Life playing quietly in the background with a cup of coffee. I had the house to myself. It was glorious.

This great recipe belongs to Country Living Magazine and I’ve been making it for years. Every Italian (and non-Italians alike) love a good, crunchy biscotti with coffee. The meal has ended and you have just enough room for a crispy cookie to dip till it’s soaked up all that yummy espresso. It’s then soft and a little sweeter, too.

I started making these for my dad about three years ago. They’re one of the simplest cookies to make– shape-wise, they’re very forgiving. Biscotti translates to “twice baked,” meaning that you bake the entire log once, slice into wedges, and bake again till crisp. This recipe has so many interesting flavors and textures going for it. It’s got the richness of cocoa, met with crunchy, nutty pistachio. They’re studded with candied orange zest and my favorite Ghirardelli semi-sweet chips. Good quality chocolate and flour makes a big difference here.

Finally, a sprinkling of flaky sea salt finishes them off. They’re perfect for breakfast, dessert and everything in between. I doubled the recipe and baked a mound of these (74 to be exact) which I’ll be gifting to friends and family– especially my dad!

If they’re a little too soft for your liking, don’t be afraid to leave them in the oven a little longer. The temperature is so low you won’t likely burn them. I prefer a really crunchy biscotti so I left mine in 10-15 minutes longer than recommended.

Yield: 48

4 navel oranges
2 cups sugar
1/2 cup semi sweet chocolate chips
3/4 cup shelled pistachios
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, at room temperature
2 large eggs
Fleur de sel, for sprinkling

Cut long, thin strips of zest (avoid white pith) from oranges. Place zest in a small saucepan, add enough water to cover, and bring to a boil over high heat. Then drain off water. Repeat boiling and draining process 2 more times. Set aside.
In a medium saucepan, bring 1 1/2 cups water and 1 cup sugar to a boil. Add zest and simmer for 4 minutes. Set aside to cool.
Place chocolate chips in a food processor and pulse 3 or 4 times to break up. Add pistachios and pulse 2 or 3 times.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
Preheat oven to 350 degrees F. In the bowl of an electric mixer fitted with paddle attachment, beat together butter and remaining sugar on medium speed until light yellow and fluffy, about 3 minutes. Add eggs and beat on medium speed until incorporated, 2 to 3 minutes.
Reduce mixer speed to low; using a slotted spoon, add candied orange zest to butter-sugar mixture and beat for 30 seconds. Gradually add three-fourths flour mixture, scraping down sides of bowl as needed. Add chocolate-pistachio mixture and remaining flour mixture, mixing until dough just comes together. Do not overmix.
Divide dough into 2 equal pieces and place on a parchment-lined baking sheet. Using damp hands, shape each piece into a 12-inch-long log, 1/2 inch high.
Bake logs until firm, about 24 minutes, rotating baking sheets halfway through. Reduce oven temperature to 250 degrees F. Cool logs on baking sheet for 12 to 15 minutes.
Transfer logs to a cutting board. Using a serrated knife, slice each into 24 half-inch-thick biscotti. Place biscotti on parchment-lined baking sheets, spacing 1/2 inch apart. Sprinkle with fleur de sel, if desired. Bake biscotti until slightly crisp, about 10 minutes, rotating baking sheets halfway through. Transfer to a wire rack to cool.

Recipe by Country Living Magazine.

Thanks so much to Cosette of @cosetteskitchen for organizing this fun #virtualcookieparty2018! What a pleasure to be a part! Check out what our friends are baking today:

Ma’amoul Cookies by Cosette’s Kitchen

White Chocolate Cherry Macadamia Cookies by Healthy Little Vittles

Gingerbread Coconut Llama Cookies by Baking The Goods

Sans Rival Macaron by Rezel Kealoha

Gluten-Free Rosemary Cornmeal Ma’amoul by Cardamom and Tea

Mint Chocolate Sandwich Cookies with Bourbon-Vanilla Cream by Well Seasoned

Avocado Cranberry Hummus Dip

Gingerbread Cardamom Cookies by Sift & Simmer

Chocolate GInger Cookies by The Home Cook’s Kitchen

Gingerbread Chocolate Chunk Sandwich Cookies with Salted Butterscotch by Prickly Fresh

Vegan Salted Espresso Brookies by Short Girl Tall Order

Dark Chocolate Crinkle Cookies by Beyond The Butter