Chocolate Covered Pistachio Biscotti

By Tatyana's Everyday Food · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F and line a large baking sheet with parchment paper.
2. Beat the softened butter and sugar until fluffy, about 4–5 minutes. Add the vanilla, then the eggs one at a time, mixing well after each. Mix 1 minute more until smooth.
3. In a separate bowl, combine the flour, baking powder and salt.
4. Add the dry ingredients to the wet mixture in three parts, mixing until smooth after each addition. Fold in the last portion by hand, then fold in the chopped pistachios.
5. Shape the thick, slightly sticky dough into a log, then press it into a rectangle about 7×11 inches on the lined sheet.
6. Bake at 350°F for 25–27 minutes, until the top and edges are lightly browned.
7. Cool 7–8 minutes, then cut the slab crosswise into 1-inch slices with a long serrated knife.
8. Arrange the slices cut-side up on the lined sheet, at least 1 inch apart. Lower the oven to 290°F and bake 50–60 minutes, until golden brown and crisp. Cool completely.
9. Optional: melt the chocolate in a microwave-safe bowl in 1-minute bursts, stirring until smooth. Dip each biscotti partly into the chocolate and set on parchment. Sprinkle with diced pistachios while the chocolate is still wet.
10. Store in an airtight container at room temperature for up to 1 week.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

More recipes with

EggChocolatePistachioDark chocolate