Chocolate Biscotti w/ pistachios, chocolate chips and orange zest

Crunchy, sweet biscottis, perfect for dunking in your morning coffee or hot chocolate.

Makes 15-20 Biscotti

TOTAL TIME about 1.5 to 2 hrs

TOOLS OF THE TRADE

• Scale

  • While I provide all the ingredients by weight I will do my best to estimate by volume. Just in case, here is a great website for converting volume to weight (and vice-versa)

• Baking Sheet

• Parchment Paper

INGREDIENTS

• 280 grams of AP Flour (approximately 2 + 1/3 cups)

• 1/2 tsp baking powder

• 250 grams of baking sugar (approximately 1 + just under a 1/3 cups)

• 3 medium eggs

• 50 grams of dark chocolate (a little more than a third of a cup or guestimate based on the total weight of the bar

• 50 - 100 grams of pistachio nuts, depending on how nutty you want it (approximately 1/3 - 3/4 cups)

• Zest from 1 medium sized orange

• 1/2 tsp of vanilla extract

DIRECTIONS

1. Preheat the oven to 320 degrees F

2. Mix flour, baking powder and sugar together in a large bowl

3. Mix eggs together in measuring cup (you may not use all of the egg mixture)

4. Add egg mixture to flour mixture a little at a time. You want to have a firm cohesive dough that is not sticky. I like to premix with a spoon, but then get my hands in there to really mix the dough.

5. Melt the dark chocolate by placing it in a glass bowl over a pot of boiling water. Allow the melted chocolate to cool for about 10 minutes (you don’t want it hot when you add it to the dough).

6. Add the melted chocolate to the dough and incorporate by using a spoon.

7. Once the melted chocolate seems evenly mixed in the dough add the chocolate chips, pistachio nuts and orange zest.

8. Gently mix the flavors in gently and then pour the dough onto a lightly floured surface and lightly knead until the flavors are fully incorporated.

9. Divide the dough in two and roll each piece into a log, about 4 cm (about 1.5 inches) in diameter.

10. Place both logs on a parchment paper lined baking sheet (leave a couple of inches between each log as they will spread out)

11. Bake for 30-35 minutes

12. Remove from the oven and allow the logs to cool for 10 minutes. At this point they should be somewhat firm to the touch.

13. Remove the logs to a cutting board and slice on the diagonal (3/4 to an 1 inch)

14. Return the sliced pieces to the baking sheet (slice side up) and bake for 20-30 minutes, flipping the slices over half way through. You want the slices cooked through to the center (the baking time will mostly depend on how thick the slices are).

15. Transfer to a wire rack and allow to cool.

16. Enjoy!