Posts Tagged ‘instant coffee powder’

Recipe Yields: 12-14 biscotti

Chocolate Biscotti with Pistachios
 
Biscotti(pronounced bis kotti) is a twice baked Italian biscuits/cake. I have already made and posted cranberries biscotti which was a huge hit at my house and I do not even remember how many times I have baked it after my first attempt. So, this time wanted to try the chocolate version with pistachios and hence made this.
Chocolate Biscotti with Pistachios

Chocolate Biscotti with Pistachios

 
 
 
INGREDIENTS:
  • 1  1/2 cups all purpose flour
  • 1/2 cups dutch-process cocoa powder
  • 3/4 cup light brown sugar
  • 8 Tablespoons or one stick unsalted butter at room temperature
  • 2 Extra large eggs at room temperature
  • 1  1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon grated orange zest
  • 3/4 cups roughly chopped pistachios
  • 1  1/2 teaspoons vanilla extract
  • 1 teaspoon instant coffee powder
PREPARATION:
  • Line a baking sheet with parchment paper and set aside. Mark an area of 12 inch long and 3 inch wide approximately on the parchment paper. Preheat oven to 350 degrees.
  • Sift together flour, dutch process cocoa powder, baking powder and salt in a bowl and set aside. In a bowl of electric mixer fitted with paddle attachments, beat the butter and sugar until light and fluffy, about 2 minutes.  Add eggs one at a time and beat until combined, beat in vanilla , instant coffee powder and orange zest. Add flour mixture and mix on low-speed till just combined. Stir roughly chopped pistachios to the flour mixture using rubber spatula.
  • Transfer the dough to the baking sheet lined with parchment paper, dough will be sticky, use wet hands to handle the dough easily. Turn out the dough into a log  of 12 inch long and  3 inch wide.
  • Bake until the log is almost firm to touch or lightly golden brown, about 35-40 minutes.  Remove from oven, transfer to a wire rack and cool for 30 minutes.
  • Place the log on the cutting board and cut into slices 3/4 inch thick on the diagonal. Arrange the biscotti, cut side down on the parchment paper and bake for 12-13 minutes or until crisp and dry. Transfer the biscotti to a rack and cool completely. Store the biscotti’s in air tight container and enjoy.
Chocolate Biscotti with Pistachios

Chocolate Biscotti with Pistachios

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