After a trip to Europe having wonderful fresh pistachios we wanted to create a cookie that reminded us of our travels. As chocolate lovers, we thought to make a cookie with pistachios and dark chocolate. And what better way to combine these two flavours than in a biscotti. Great for dunking in coffee or eating alone, these cookies will have you coming back for more.
½ cup unsalted butter, softened
¾ cup sugar
2 large eggs
1 vanilla bean, seeds scraped (or 2t pure vanilla extract)
2T dark rum (or rum flavouring if you don’t want to use alcohol)
2 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 t baking powder
¾ t salt
½ t cinnamon
1 ½ cups raw pistachios
½ cup chopped pistachios for garnish
1 large egg white, lightly beaten
½ cup melted bittersweet chocolate, for dipping
1. Preheat the oven to 350°.
2. Line 2 baking sheets with parchment paper.
3. In a standing electric mixer fitted with the paddle, beat the butter and sugar at medium speed until creamy.
4. Add the eggs, vanilla seeds (or vanilla extract) and rum. Beat until smooth.
5. In a small bowl, whisk the flour, cocoa powder, baking powder, salt and cinnamon.
6. Add the dry ingredients to the batter and beat at low speed until incorporated. Beat in the whole pistachios.
7. Divide the dough into 4 pieces. On a lightly floured surface, roll each piece into a 1 1/4-inch-thick log. Arrange 2 logs on each baking sheet about 3 inches apart and press to flatten slightly. Brush the logs with the egg white.
8. Bake the logs for about 25 minutes, until the tops are cracked and glossy and slightly firm to the touch. Let the logs cool slightly – approximately 10-15 minutes.
9. Using a sharp chef's knife, cut the logs into 1/3-inch-thick diagonal slices. Arrange the slices on the baking sheets; bake for about 20 minutes, until dry. Let cool completely.
10. Line a baking sheet with wax paper.
11. Partially dip the biscotti in the melted chocolate and sprinkle lightly with chopped pistachios.
12. Place each slice on the baking sheet and put in the refrigerator.
13. Refrigerate until the chocolate is set.
Note: Biscotti can be stored in an airtight container for up to one week or frozen for about a month.