Bittersweet chocolate & pistachio biscotti
- 1 cup nuts
- 2 and 2/3 cups All-Purpose flour
- 1/2 cup Dutch processed cocoa powder
- 1 Tbsp baking powder
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1 tsp coarse salt
- 3 large eggs, at room temperature
1/4 cup pistachio instant pudding powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3 cups rolled oats
1 teaspoon salt
16 tablespoons butter, melted (2 sticks)
2 tablespoons vegetable oil
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla
1/2 cup medjool dates, chopped
1/2 cup semisweet Valhrona chocolate, chopped
1 1/2 cup unsalted pistachios, shelled, toasted, chopped
Step 1: In a medium bowl, combine flour, baking powder, baking soda, oatmeal, and salt. Whisk together to combine and aerate, then set aside.
Melt 16 tablespoons (2 sticks) of butter and allow to cool slightly. Add butter, vegetable oil, and both sugars to a large bowl or the bowl of a stand mixer. Mix on low to medium speed until well combined.
Add eggs one at a time, mixing well after each addition. Add vanilla and mix again.
Incorporate the flour mixture a little at a time on low speed until well mixed in.
Add in dates, chocolate, and pistachios. Mix by hand or on low with the mixer until the add-ins are well combined and mixed through the dough.
Chill the dough for one hour.
Step 2: When ready to bake, preheat the oven to 350F.
Place golf ball sized dough on a parchment lined cookie sheet, spacing them out to about 6 to a sheet since the cookies will spread. Bake for approximately 10-13 minutes.
Remove from the oven and allow to cool for a moment on the sheet before removing to a cooling rack. Allow to cool for another 5-7 minutes.
*Don't want to make a whole batch of cookies? Freeze golf sized balls on a tray until frozen then transfer the a freezer safe bag. Anytime you want a cookie, place balls on a cookie sheet and follow cook time instructions.
- 2 table spoons . (30 grams) granulated sugar
- 1 cup (110 grams) ground blanched almonds
- 1 cup (110 grams) ground pistachios (shelled)
- 2 cups icing sugar, sifted
- 6 large eggs
- ½ cup (70 grams) plain flour
- 3 table spoons . (45 grams) unsalted butter, melted and cooled
1) Chestnut Butter Cream:
- 100g egg whites
- 200g sugar
- 300g unsalted butter at room temperature
- 200g fresh chestnuts
- 1 cup milk
2) Dark Chocolate Ganache:
- 150g dark chocolate, chopped
- 150ml whipping cream
Step 1: Preheat the oven to 180 degrees centigrade. Line three quarter sheetpans with parchment paper and brush with melted butter. In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. In another bowl beat the almonds, pistachios, icing sugar and eggs on medium speed until light and voluminous, about 3 minutes. Preheat the oven to 180 degrees centigrade Line three quarter sheetpans with parchment paper and brush with melted butter. In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. In another bowl beat the almonds, pistachios, icing sugar and eggs on medium speed until light and voluminous, about 3 minutes.
Step 2: Add the flour and fold into the mixture, do not over mix. Using a rubber spatula, gently fold the meringue into the almond mixture and then fold in the melted butter. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan. Bake the cake layers until they are lightly browned and just springy to the touch. Approximately 10 minutes, no longer. could be less depending on your oven. Put the pans on a heatproof counter and run a sharp knife along the edges of the cake to loosen it from the pan. Cover each with a sheet of wax paper, turn the pans over, and unmold. Carefully peel away the parchment, then turn the parchment over and use it to cover the cakes. Let the cakes cool to room temperature.
Step 3: 1) Chestnut Butter Cream:
Half fill a pan of boiling water to soften the chestnut shells. Score chestnut shells to release steam and place in boiling water for 10 minutes. Remove from pan and allow to cool. As soon as they are cool enough to handle remove the shells and as much of the furry brown skin. The removal of the skin is really only to produce a pale butter cream so optional. Put milk and de-shelled chestnut into a pan and cook over a gentle heat for 15 minutes. Blend chestnuts until smooth and put aside. Combine the sugar, water in a small saucepan and warm over medium heat just until the sugar dissolves. Continue to cook, without stirring, until the syrup reaches 240?F on a candy or instant-read thermometer. Once it reaches that temperature, remove the syrup from the heat.
While the syrup is heating, begin whisking the egg whites at high speed in the bowl of your mixer using the whisk attachment. Whisk until soft peaks form. When the sugar syrup reaches the correct temperature and you remove it from the heat, reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don?t worry about this and don?t try to stir it into the mixture as it will harden. Raise the speed to medium-high and continue beating until the egg whites are thick and the mixture is cool to the touch (about 5 minutes or so). While the egg mixture is beating, place the softened butter in a bowl and mash it with a spatula until you have a soft creamy mass. With the mixer on medium speed, begin adding in two-tablespoon chunks. When all the butter has been incorporated, raise the mixer speed to high and beat until the buttercream is thick and shiny. At this point add the blended chestnuts and beat for an additional minute or so.
Step 4: 2) Dark Chocolate Ganache:
Heat cream in a pan till almost boiling. Place chopped chocolate into a bowl and pour over hot cream and sit for a few minutes. Stir until all chocolate has melted and keep warm over a pan of hot water until ready to assemble cake.
Step 5: Assembling the Opéra Cake:
Place one square of jonconde sponge on a baking sheet. Spread about one-third of the buttercream over this layer and refrigerate until it hardens.
Remove from the fridge and spread a third of the chocolate ganache on top. Top with joconde. Spread another third of the buttercream on the cake, refrigerate and spread another layer of chocolate ganache on top. Top with the third square joconde. Spread the remaining buttercream on top of the final layer of joconde and then refrigerate and finish with the last layer of ganache. Refrigerate for at least 4 hours.
Chocolate brownies with crushed pistacchios and hazelnuts
200 grams of Sugar
150 grams of Butter
250 grams of Dark chocolate 70-85%
120 grams of White wheat all-purpose flour
1 dash of Table salt
70 grams of Pistachio nuts di Bronte, crushed
70 grams of Hazelnuts, crushed