Chocolate Espresso Pistachio Biscotti
Indulge in the irresistible flavors of Chocolate Espresso Pistachio Biscotti, the perfect Italian-inspired treat for coffee lovers and snack enthusiasts alike! This twice-baked delight combines the bold richness of cocoa and espresso powder with the nutty crunch of pistachios and the decadent sweetness of dark chocolate chips. With a crispy, biscotti-perfect texture and an optional shiny egg wash finish, these gourmet cookies are ideal for dipping into your morning coffee or serving as an elegant dessert. Easy to make in just over an hour, this recipe delivers 20 crisp, flavorful biscotti that stay fresh for up to two weeks. Whether you’re looking to elevate your afternoon tea or impress guests with a bakery-worthy snack, these biscotti will never disappoint!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1/3 cup Unsweetened cocoa powder
- 2 teaspoons Espresso powder
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
- 3/4 cup Granulated sugar
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 3/4 cup Shelled pistachios (unsalted, roughly chopped)
- 1/2 cup Dark chocolate chips
- 1 piece Egg wash (1 egg beaten with 1 tablespoon water, optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together flour, cocoa powder, espresso powder, baking powder, and salt.
In a separate bowl, beat the sugar and eggs together until thick and pale, about 2-3 minutes. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough begins to form.
Fold in the chopped pistachios and chocolate chips, ensuring they are evenly distributed throughout the dough.
Lightly flour your hands and transfer the dough to the prepared baking sheet. Shape it into a log approximately 12 inches long and 3 inches wide. Flatten the top slightly using your hands or a spatula.
If desired, brush the top of the log with egg wash for a shiny finish.
Bake in the preheated oven for 25 minutes, or until the log is firm to the touch. Remove from the oven and let it cool on the baking sheet for 10-15 minutes.
Lower the oven temperature to 325°F (165°C). Using a serrated knife, gently slice the log diagonally into 1/2-inch-thick biscotti pieces.
Arrange the slices cut-side down on the baking sheet. Bake for an additional 12-15 minutes per side, flipping the biscotti halfway through, until they are crisp and dry.
Remove the biscotti from the oven and let them cool completely on a wire rack. Store in an airtight container for up to 2 weeks.
Nutrition Facts
Calories |
2913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.5 g | 133% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1253 mg | 54% | |
| Total Carbohydrate | 477.4 g | 174% | |
| Dietary Fiber | 52.1 g | 186% | |
| Total Sugars | 206.8 g | ||
| Protein | 85.0 g | 170% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 380 mg | 29% | |
| Iron | 38.0 mg | 211% | |
| Potassium | 3191 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
