Chocolate Fingers & Pistachio Almond Mocha Biscotti

August 3rd, 2009 / Comments 0

I’m making biscotti with pistachios and almonds and will post all of the details as soon as I can rescue my kitchen from yet another ‘I Love Lucy’ moment. Alas my Ricky (Charles) is out and it may take a bit of time.

 Chocolate Fingers & Pistachio Almond Mocha Biscotti

I have removed the layer of chocolate from the counter, wrapped up the biscotti, delivered some to our neighbors, put some in a jar in the pantry and the rest in a basket to take with me to the Northeast Kingdom.  Here’s how I did it:

Pistachio Almond Mocha Biscotti

pistachio+01 Chocolate Fingers & Pistachio Almond Mocha Biscotti
I began by preheating the oven to 300 degrees F (150 degrees C) and shelling a cup of raw pistachio. The flavor and texture of pistachios are great but my favorite thing about them is the amazing combination of pink and green. To slip the brown, papery skin from the almonds I covered three quarters of a cup of them with boiling water, drained them after a minute and with a gentle squeeze separated the nut from the skin.

Biscotti dough is not delicate and I used my stand mixer for the entire process. Rather than sifting the dry ingredients together I mixed together on low for thirty seconds – two and a quarter cups of flour, one teaspoon of baking powder, a pinch of salt and three quarters of a cup of white sugar.

In a small bowl, I dissolved two rounded teaspoons of instant espresso in a tablespoon of hot water and added three eggs and a teaspoon of vanilla. I added this gradually, beating until dough formed. The nuts went in about halfway through.

With lightly floured hands I formed the dough into two ten inch long (25cm) by two inch(7.5cm) wide logs, put them on a baking sheet lined with parchment paper and baked for thirty five minutes until firm to the touch. The dough spread as it baked.

After the dough had cooled for ten minutes I used a bread knife cut the logs on the diagonal into slices half inch (1.25cm) thick.
biscotti+03 Chocolate Fingers & Pistachio Almond Mocha Biscotti
These slices go back into the oven for ten minutes, are turned over and baked for another ten minutes.

I combined a handful of mini semisweet chocolate chips and a teaspoon of grape seed oil in a small re-closable plastic, put the bag into a bowl of very hot tap water to melt the chocolate, cut off a corner of the bag and distributed the chocolate, on the biscotti, the counter and my hands. My plan was perfect, thin diagonal lines of chocolate, that changed when the bag slipped out of my hand and onto the biscotti, the outcome was chocolate slathered with abandon.

 Chocolate Fingers & Pistachio Almond Mocha Biscotti
I’m off to see Lynda with cookies and red currant jelly in my basket. She has promised a visit to a patch of chanterelles.

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Pistachio Almond  Mocha Biscotti List

  • 1 c pistachio
  • 2 1/4 c flour
  • 1 t baking powder
  • a pinch of salt
  • 3/4 c sugar
  • 2 t instant espresso
  • 3 eggs
  • 1 t vanilla
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Chocolate Fingers & Pistachio Almond Mocha Biscotti at Vermont food from a country kitchen – Carol Egbert.com

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