Posted on

PISTACHIO BISCOTTI

This weekend has been such a great one. One of my best friends from The Netherlands came to visit me! Is has been a lightning visit full of laughter, chatting and of course I could finally show her Samuele. Even though Samuele hasn’t been himself these last few days (stomach ache, teeth coming through and barely sleeping at night) it was wonderful to be able to share time with her and my family so she got to know him a bit. It’s definitely something I miss a lot living in another country than my friends. But it makes the moments together so much more special! And even though I hadn’t seen her for 1,5 years (wow, just realizing this writing it down!) it always seems yesterday when we meet again. So what do you eat when you have a friend over? Biscotti of course!! These pistachio biscotti with chocolate are super delicious and always a good idea. Trust me!
Pistachio Biscotti
Pistachio Biscotti
makes 30

2 eggs + 1 egg yolk
185 g // 4/5 cup sugar
300 g // 2 1/4 cup all purpose flour
1 tsp baking powder
1 tsp salt
1 1/2 tsp lemon zest
170 g // 1 1/8 cup pistachios (coarsely chopped)
2 tbsp milk

200 g // 7 oz dark chocolate (75%)

Using a fork, beat the eggs, egg yolk and sugar until light and creamy. Mix the flour with salt, baking powder and lemon zest. Put it on a clean work surface and make a well in the middle. Pour the egg mixture into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Add the pistachios and knead until they are evenly distributed. The dough remains sticky. Leave the dough in the fridge for 1 hour.
Preheat the oven to 190ºC / 375ºF.
Roll the dough on lightly floured work surface into two sausages. Place them on a baking tray covered with parchment paper. Don’t put them too close together as they will expand during baking. Brush with milk. Bake for 25 minutes or until golden brown. Take them out of the oven and let them cool down for 5 minutes. Meanwhile turn the oven to 135ºC / 275ºF.
Place the sausages on a cutting board and cut crosswise with a serrated knife into slices. Place the slices on the baking tray and bake for another 30 minutes or until golden brown.
The biscotti should be a bit dry.

Melt the chocolate over a bain marie. Dip the biscotti in the melted chocolate and put in the fridge for 10 minutes.

You can store them in an airtight container at room temperature for 1 week! ♥
Pistachio Biscotti

Leave a Reply

Your email address will not be published. Required fields are marked *