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Thursday, 16 July 2015 00:00

Bittersweet chocolate & pistachio cookies Featured

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Bittersweet chocolate & pistachio biscotti

Ingredients:

- 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


- 2 oz bittersweet chocolate, very finely chopped
- 1 large egg white, lightly beaten, for the egg wash
- coarse/sanding sugar for sprinkling
Preparation:

Step 1: Preheat oven to 350 degrees. Line a large baking with parchment paper. Chop the nuts into very small pieces. Whisk together the flour, cocoa powder, and baking powder in a bowl. Set aside.

Step 2: In a mixer bowl, using the paddle attachment, beat the butter, granulated sugar, and salt on medium-high speed until light and fluffy, for about 2 to 3 minutes. Scrape the bowl and beaters as needed. Blend in the eggs one at a time. On low speed, pour in the dry ingredients and mix until the flour has been absorbed.

Step 3: Remove the bowl from the mixer. The dough will be quite thick. Using a spoon or spatula, fold/stir in the chopped chocolate and the nuts. Form the dough into a ball and divide it in half. On a work surface dusted with flour, and with flour dusted hands, shape each half into a log or a loaf shape.

Step 4: Transfer each log/loaf to the baking sheet. The log/loaf should be rather flat, no more than an about inch high. Brush each loaf with the beaten egg white, and sprinkle each one with sanding/coarse sugar.

Step 5: Bake the loaves for about 20 minutes on the middle rack, until they spring back slightly when pressed at the thickest spot. Leaving the oven on, remove the loaves from the oven and let them cool on the baking sheet, set on top of a cooling rack, for about 10 minutes. Move the loaves carefully onto a cutting surface. Using a serrated knife or a very sharp chef's knife, cut the loaves on the diagonal into slices about 3/4" thick.

Step 6: Put all of the slices on the baking sheet, cut side down. Place in the oven to bake for another 12 minutes or so, until the biscotti are completely dried and crisp. Cool the slices on the pan for a about 10 minutes, then let them cool completely on a rack. Store the cooled biscotti in a covered container for up to about 1 week.


Fonte autore:http://www.janessweets.blogspot.it/ JanesSweets

 

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