Ingredients for Chocolate Espresso Pistachio Biscotti
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- Baking Soda
- 1/2 teaspoon salt
- Cinnamon
- Clove
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon espresso powder
- Water
- 2 large eggs
- Olive Oil
- 1 cup shelled pistachios, chopped
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
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How to Make Chocolate Espresso Pistachio Biscotti
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, espresso powder, baking powder, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix.
- Stir in the chopped pistachios and chocolate chips.
- Turn the dough out onto a lightly floured surface and shape it into a log about 12 inches long and 2 inches wide.
- Place the log on the prepared baking sheet and bake for 30 minutes.
- Remove from oven and let cool slightly. Reduce oven temperature to 325°F (160°C).
- Reduce oven temperature to 325°F (160°C).
- Using a serrated knife, slice the log diagonally into 1/2-inch thick slices.
- Arrange the slices, cut-side down, on the baking sheet.
- Bake for another 10-15 minutes, or until golden brown and crisp.
- Let cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
21g
Fat
4g
Carbs
5g
