I had some pistachios in the freezer that I needed to use up and I developed this recipe. I think it came out quite nicely, not too sweet. Hazelnuts or almonds can be substituted for the pistachios (make sure to toast them first). Let me know what you think!
- 3 1⁄2 cups flour, plus up to
- 2 tablespoons more flour
- 1 cup sugar
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon baking soda
- 3⁄4 teaspoon salt
- 2 1⁄2 teaspoons cinnamon
- 1⁄2 teaspoon clove
- 4 tablespoons cocoa powder
- 3 teaspoons espresso powder (I use Nescafe)
- 1⁄3 cup water
- 3 large eggs
- 1⁄2 cup olive oil
- 1 1⁄2-2 cups pistachios
- Preheat oven to 350 degrees F.
- Grease a large rectangular baking pan with a light coating of olive oil.
- Sift all dry ingredients together.
- In small bowl, dissolve espresso powder in 1/3 cup water.
- Add eggs and olive oil and beat with a whisk until well-combined.
- Pour wet ingredients into dry, add pistachios and (yes, I do this by hand) start mixing the flour gently into the liquids until all the ingredients have been incorporated and you have a malleable dough.
- If the dough is a bit sticky, sprinkle over 1 tablespoonful of flour and turn dough into the flour to coat.
- Knead the flour in.
- The dough should now be malleable without being sticky.
- If it is still sticky, repeat with another tablespoonful of flour.
- Cut dough into 3 equal pieces and shape into logs that are about 12 inches long and 2 ½ inches wide (every persons logs are slightly different they will spread while baking so have a good distance between them).
- Bake for 30 minutes.
- The biscotti will have risen only slightly, spread out some, and have a cracked surface.
- Cool completely.
- Preheat oven to 300 degrees F.
- With a serrated bread knife and a straight, downwards motion, cut biscotti at just under ½ inch intervals on the diagonal.
- (this will leave you with 6 not-so-nice-looking end pieces that you can munch on there and then) Place the pieces, cut side down, back in the baking pan.
- Not all the pieces may fit, in which case youll have to bake a second pan's worth after the first.
- Staggering two pans is not suggested unless you have a convection oven and can use that feature to make sure there is even heat distributed within the oven.
- Bake 15 minutes, turn pieces over, bake 15 minutes longer.
- Cool completely and keep in an airtight container.
I followed the recipe exactly. Even folded in by hand (might not be necessary but I did it).
Came out great. Very tasty. I used Guittard cocoa powder. Since I used pistachio's..I melted some chocolate and added pistachio oil to it just to thin it a bit and gave each cookie a little swirl of chocolate on top. I used convection oven and two cookies sheets. First round was on 325 second round I did at 275 for 25 minutes. Will make these again..thanks for the recipe :)
Delizioso! I subbed almonds and that was great---will try the 'stachios next time. I wish more people would try olive oil in baking---works wonderfully. Thanks for posting this!
this is an excellent biscotti recipe, I love the addition of cloves and espresso powder, I used extra-virgin olive oil for this and reduced the nuts and added in some mini chocolate chips also, this a nice change from the butter biscotti, thanks for sharing Ev!...Kitten:)