Decadent Chocolate Espresso Pistachio Biscotti Recipe
Picture yourself sitting in a cozy café, the aroma of freshly brewed coffee and baked goods wafting through the air. You peruse the menu and spot it: chocolate-espresso-pistachio biscotti. You take a bite and are transported to another world – one filled with rich chocolate flavors balanced by the boldness of espresso and the nutty crunch of pistachios. Now, imagine that you can make these delectable treats yourself, right in the comfort of your own home.
I am thrilled to share with you my recipe for chocolate-espresso-pistachio biscotti – a classic cookie with a modern twist. This recipe has been carefully crafted to ensure the perfect balance of flavors and textures, resulting in a deliciously addictive treat that is sure to wow friends and family.
Why settle for store-bought biscotti when you can easily make your own at home? Not only will you impress your loved ones, but also you will find joy in the process of baking – measuring ingredients, mixing batter, shaping and cutting. With this recipe, you can create a batch of exceptional home-made biscotti that will delight your taste buds.
So what are you waiting for? Put on an apron, preheat your oven, and let’s get started on making some incredible chocolate-espresso-pistachio biscotti!
Why You’ll Love This Recipe
If you are a fan of Chocolate-Espresso-Pistachio Biscotti, you’ll love this recipe because it has a perfect balance of nutty, citrusy, chocolatey, and coffee flavors in every bite. These crunchy, twice-baked cookies are perfect for dipping in coffee or making ice cream sandwiches.
This Chocolate-Espresso-Pistachio Biscotti is quick and straightforward to make, requiring common ingredients you can find in your pantry. Plus, with the use of olive oil instead of butter, it is an excellent option for people who want a healthier alternative without sacrificing flavor.
The combination of espresso and chocolate makes this biscotti perfect for mornings when you need an extra jolt of caffeine to start the day. The pistachios add a delightful crunchiness to each bite, while the orange zest imparts subtle citrus notes that keep things fresh.
If you’re hosting friends or family during the holiday season, these biscottis make for a delicious dessert or snack option. You can even personalize them by swapping pistachios with other nuts like almonds or hazelnuts or adding dried fruits such as cranberries or cherries.
With this recipe’s versatility and flavor explosions, it’ll become your go-to dessert/snack option for any occasion.
Ingredient List
Ingredients for Chocolate-Espresso-Pistachio Biscotti Recipe
Here’s what you’ll need to make this delectable Chocolate-Espresso-Pistachio Biscotti recipe:
- All-purpose flour (2 cups)
- Unsweetened cocoa powder (1/2 cup)
- Baking powder (1 teaspoon)
- Baking soda (1 teaspoon)
- Salt (1/2 teaspoon)
- Ground cinnamon (1/4 teaspoon)
- Ground cloves (1/4 teaspoon)
- Granulated sugar (3/4 cup)
- Large eggs (2)
- Water (2 tablespoons)
- Olive oil (1/2 cup)
- Dark chocolate, chopped or semi-sweet chocolate chips(3/4 cup)
- Shelled pistachios, coarsely chopped(3/4 cup)
Note: You can also add some dried cherries or replace the pistachios with almonds, dried cranberries or other nuts.
The Recipe How-To
Now that you have your “pistachio-chocolate-espresso” blend ready, let’s move on to the recipe how-to. Here is everything you need to know.
Prep your ingredients and tools
Before anything else, measure and prepare all of your ingredients. Set them aside in small bowls for easy access during the baking process. Preheat your oven to 350°F, then line a baking sheet with parchment paper.
Mix the dry and wet ingredients separately
Mix 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/4 teaspoon of baking soda, 1/4 teaspoon of salt, 2 tablespoons of cocoa powder, 1 teaspoon of cinnamon and a pinch of ground clove into a large bowl. In a separate bowl whisk together 3 eggs, 3/4 cup sugar, 1/2 cup of olive oil, 1 shot of espresso (or 2 tablespoons), and 2 teaspoons of water. Make sure both mixtures are well combined before moving to the next step.
Combine the two mixtures
Add wet mixture to the dry mixture while stirring until a dough has formed. Fold in 3/4 cup shelled pistachios and 3/4 cup whole almonds and dried cherries by hand.
Shape the dough
Sprinkle flour onto a clean work surface and knead the dough for around 5 minutes until it is smooth. Divide it into two equal portions then sprinkle additional flour over each portion before shaping them into logs that are approximately 12 inches long and 1 inch thick.
Bake the biscotti
Place both logs on the prepared baking sheet then bake for approximately 25 minutes or until golden brown. Remove from oven and let cool for about five minutes before slicing them diagonally into pieces that are very thin (around 1/2 inch). Spread these pieces apart on a baking sheet lined with parchment paper then return them to the oven for another 10-15 minutes or until they have become crisp.
With those instructions handy, you now have yourself some delicious chocolate-espresso-pistachio biscotti!
Substitutions and Variations
As a barista, I know that sometimes we need to adjust recipes for dietary needs or personal preferences. Here are some substitutions and variations you can make to this Chocolate-Espresso-Pistachio Biscotti recipe:
– Gluten-Free: You can use a gluten-free flour mix instead of all-purpose flour. I recommend Bob’s Red Mill 1-to-1 Gluten Free Baking Flour.
– Vegan: Instead of eggs, use flax eggs or applesauce. For vegan chocolate chips, I like Enjoy Life Semi-Sweet Mini Chips.
– Nut-Free: Substitute the pistachios and almonds for pumpkin seeds or sunflower seeds.
– Orange Pistachio Biscotti: Add 2 teaspoons of orange zest to the dough, and substitute dried cranberries for the dark chocolate.
– Lemon Pistachio Biscotti: Add 2 teaspoons of lemon zest to the dough, and substitute dried cherries for the dark chocolate.
– Double Chocolate Biscotti: Add 1/2 cup of cocoa powder and 1 cup of dark chocolate chips to the dough.
– Peanut Butter Chocolate Chip Biscotti: Add 1/2 cup of creamy peanut butter and 1 cup of semi-sweet chocolate chips to the dough.
Remember that substitutions can slightly alter the texture and taste of the biscotti, but they can also create unique flavor combinations that are just as delicious as the original recipe. Be creative, experiment, and discover your own favorite version.
Serving and Pairing
Serve these Chocolate-Espresso-Pistachio Biscotti alongside a cup of coffee for the perfect treat. The deep, rich flavors of the biscotti are perfectly complemented by the boldness of a good cup of coffee.
For an extra indulgent pairing, dip the biscotti in melted dark or white chocolate and sprinkle with crushed pistachios. The combination of the creamy sweetness of the chocolate and the crunch of the pistachios elevates this treat to a whole new level.
If you’re looking for a more unique pairing, try serving these biscotti with a glass of red wine. The subtle sweetness and nutty flavor compliment a bold red wine perfectly.
For those who prefer something non-alcoholic, try serving these biscotti with a glass of milk. The contrast between the crisp biscotti and smooth milk is absolutely delightful.
These biscotti also make for great gifts or party favors. Simply place them in decorative bags or boxes for your guests to take home and enjoy. When served at parties, they’re sure to be a crowd-pleaser that will have people coming back for seconds (and maybe even thirds!).
Make-Ahead, Storing and Reheating
No one wants to spend hours baking biscotti every time they have a craving. Fortunately, with this Chocolate-Espresso-Pistachio Biscotti recipe, you can easily make-ahead and store them for later enjoyment.
Once your biscotti has cooled to room temperature, store them in an airtight container at room temperature for up to two weeks. You can also freeze them for up to three months. For best results, wrap them tightly in plastic wrap or sealable bags before freezing.
If you’re going the frozen route, I recommend thawing your biscotti at room temperature for a few hours and then putting them in the oven at 300°F (150°C) for five minutes to crisp them up again.
But let’s say you don’t want to wait two weeks or even a few hours — you want biscotti RIGHT NOW. That’s where reheating comes in. This recipe can be reheated directly from frozen or room temperature. Simply place your desired amount of biscotti on a baking sheet and pop them in the oven at 375°F (190°C) for five minutes.
In conclusion, with this recipe, you can make-ahead and store your Chocolate-Espresso-Pistachio Biscotti with ease. Plus, whether they’re frozen or fresh out of the oven hot, reheating is quick and simple!
Tips for Perfect Results
To achieve perfect results when making these decadent chocolate-espresso-pistachio biscotti, here are some tips that will take your baking game to the next level.
Firstly, make sure to use room temperature ingredients. This includes eggs and water. As a barista, I learned that cold ingredients take longer to combine, leading to over mixing and tough biscotti. Use lukewarm water for easier dissolving of baking soda and baking powder.
Secondly, sift the flour, cocoa powder, spices, salt, and leavening agents together to ensure even distribution of ingredients in the dough. This extra step guarantees a refined and delicate texture in the finished biscotti product.
Thirdly, when shaping your biscotti dough logs on a baking sheet, give them enough space between them for expansion during baking. Overcrowding might cause uneven browning on the sides of your cookie slices.
Fourthly, use shelled and coarsely crushed pistachios for better taste and textural contrast with the soft powdered dough.
Lastly, store your cooled biscotti in an airtight container at room temperature for up to two weeks or freeze them in batches for later use. To enjoy freshly baked biscotti again after thawing or from storage, simply reheat them in an oven preheated at 350°F (180°C) until crisp and fragrant again.
With these tips in mind, you’ll be able to consistently produce perfectly crunchy yet tender chocolate-espresso-pistachio biscotti that will impress your coffee guests or family members every time.
Bottom Line
– In conclusion, this Chocolate-Espresso-Pistachio Biscotti recipe is a must-try for any budding baker or seasoned veteran. With its combination of rich chocolate, bold espresso, and crunchy pistachios, it’s a treat that satisfies every craving.
Not only is this recipe delicious, but it also offers versatility in its substitutions and variations, making it accessible to those with dietary restrictions or different flavor preferences. Imagine trying out different combinations such as orange pistachio or cherry biscotti.
Furthermore, this recipe provides great make-ahead and storing options for its busy bakers instilling convenience in our lives. Plus, with tips for perfect results, your biscotti will come out perfectly every time.
Overall, the Chocolate-Espresso-Pistachio Biscotti is a wonderful option for anyone looking for a yummy and easy dessert idea. If you haven’t given it a go yet, I highly recommend trying it out ASAP! Trust me; once you taste these biscotti cookies, you’ll want to make them over and over again.
Chocolate-Espresso-Pistachio Biscotti Recipe
I had some pistachios in the freezer that I needed to use up and I developed this recipe. I think it came out quite nicely, not too sweet. Hazelnuts or almonds can be substituted for the pistachios (make sure to toast them first). Let me know what you think!
- 3 1/2 cups flour, plus up to
- 2 tablespoons more flour
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 1/2 teaspoons cinnamon
- 1/2 teaspoon clove
- 4 tablespoons cocoa powder
- 3 teaspoons espresso powder (I use Nescafe)
- 1/3 cup water
- 3 large eggs
- 1/2 cup olive oil
- 1 1/2-2 cups pistachios
- Preheat oven to 350 degrees F.
- Grease a large rectangular baking pan with a light coating of olive oil.
- Sift all dry ingredients together.
- In small bowl, dissolve espresso powder in 1/3 cup water.
- Add eggs and olive oil and beat with a whisk until well-combined.
- Pour wet ingredients into dry, add pistachios and (yes, I do this by hand) start mixing the flour gently into the liquids until all the ingredients have been incorporated and you have a malleable dough.
- If the dough is a bit sticky, sprinkle over 1 tablespoonful of flour and turn dough into the flour to coat.
- Knead the flour in.
- The dough should now be malleable without being sticky.
- If it is still sticky, repeat with another tablespoonful of flour.
- Cut dough into 3 equal pieces and shape into logs that are about 12 inches long and 2 ½ inches wide (every person’s logs are slightly different – they will spread while baking so have a good distance between them).
- Bake for 30 minutes.
- The biscotti will have risen only slightly, spread out some, and have a cracked surface.
- Cool completely.
- Preheat oven to 300 degrees F.
- With a serrated bread knife and a straight, downwards motion, cut biscotti at just under ½ inch intervals on the diagonal.
- (this will leave you with 6 not-so-nice-looking end pieces that you can munch on there and then) Place the pieces, cut side down, back in the baking pan.
- Not all the pieces may fit, in which case you’ll have to bake a second pan’s worth after the first.
- Staggering two pans is not suggested unless you have a convection oven and can use that feature to make sure there is even heat distributed within the oven.
- Bake 15 minutes, turn pieces over, bake 15 minutes longer.
- Cool completely and keep in an airtight container.