Eggless Chocolate Pistachio Biscotti

Eggless Chocolate Pistachio Biscotti - Plattershare - Recipes, food stories and food lovers

About Eggless Chocolate Pistachio Biscotti

Biscotti also known as 'cantuccini' are the authentic Italian biscuits. The word 'biscotti' means twice-baked, and these type of biscuits are baked twice in oven. Basically these are oblong shaped as well as dry and crunchy in texture.
Due to baked twice, these are very dry and hence can be stored for a longer periods. The biscotti are served with a drink into which these are dunked and then consumed. But I like the crunchiness of biscotti, so I prefer as it is.
These mainly resemble a lot with rusk texture wise, but taste wise biscotti are more crunchy due to addition of variety of nuts into it. Now-a-days anyone can find a variety of biscotti in market.
Here I have added chocolate and pistachio and no egg is added, hence the result is the eggless chocolate pistachio biscotti. Must give a try for this Christmas.
5 from 1 vote
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Recipe Time & More

Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Served AsSnacks
Recipe TasteCrunchySweet
Calories - 334 kcal
Servings - 4

Ingredients
 

  • ¾ cup All purpose flour + 2 tbsp
  • 2 tbsp Cocoa powder
  • 1 tsp Baking powder
  • 5 tbsp Powdered Sugar
  • 1 tbsp Milk
  • 5 tbsp Oil
  • 2 tsp Vanilla essence
  • ¼ cup Pistachio coarsely chopped
  • ¼ cup Choco Chips
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Instructions
 

  • Whisk oil and powder sugar in a bowl until a smooth texture. Then add vanilla essence, milk and whisk a bit more.
  • Now add all purpose flour, cocoa powder, baking powder, coarsely chopped pistachios and chocolate chips.
  • Mix everything well to get a sticky dough. Preheat the oven at 180 deg.
  • Place the whole dough on baking sheet and shape into approximate 6 cm wide and 20 cm long log. Bake for 25-30 minutes or until firm to the touch.
  • Remove from the oven and allow it to cool at least 15-20 minutes. Using a serrated knife, cut the log into 1 inch thick slices.
  • Place the slices on their sides on the baking sheet.
  • Bake for 10 minutes and take out. Flip them and bake for 10 more minutes. Remove from oven and transfer to a wire rack to cool completely.
  • It will become even more hard after cooling.
  • Serve these crunchy chocolate pistachio biscotti as an accompaniment with tea / coffee !
    Eggless Chocolate Pistachio Biscotti - Plattershare - Recipes, food stories and food lovers

Recipe Notes

  • While slicing the baked log, keep patience and slowly slice out because it tends to break.
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5 from 1 vote

Recipe Nutrition

Calories: 334kcal | Carbohydrates: 35g | Protein: 5g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 111mg | Potassium: 151mg | Fiber: 2g | Sugar: 5g | Vitamin A: 38IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 2mg

Sasmita
Sasmita

Myself Sasmita, an ex-software engineer by profession and food blogger by passion. I am the creator, writer & photographer of ' http://firsttimercook.com/ '. In every recipe, I share my thoughts about food, give cooking as well as baking tips.

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