Irresistible Eggless Chocolate Pistachio Biscotti: A Twice-Baked Treat
1 hour 10 minutes
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About Irresistible Eggless Chocolate Pistachio Biscotti: A Twice-Baked Treat
Craving a truly decadent cookie? These eggless chocolate pistachio biscotti deliver an irresistible crunch and a symphony of flavors that will have you hooked.Twice-baked to perfection, these Italian treats combine rich chocolate with earthy pistachios for a truly unforgettable experience. Imagine the satisfying snap as you dunk them into your morning coffee!Whether enjoyed with a warm beverage or savored on their own, these biscotti are the perfect sweet treat for any occasion.
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Recipe Time & More
Prep10 minutes
Cook1 hour
Total1 hour 10 minutes
Ingredients
Dry Ingredients
- ¾ cup All-Purpose Flour + 2 tbsp
- 2 tbsp Cocoa Powder
- 1 tsp Baking Powder
Wet Ingredients
- 5 tbsp Sugar powdered
- 1 tbsp Milk
- 5 tbsp Oil
- 2 tsp Vanilla Extract
Mix-Ins
- ½ cup Pistachios coarsely chopped
- ½ cup Chocolate Chips
Instructions
- In a bowl, whisk together the oil and powdered sugar until smooth. This creates a base for the dough.
- Add the vanilla extract and milk. Whisk briefly to combine.
- In a separate bowl, combine the all-purpose flour, cocoa powder, and baking powder. This ensures the dry ingredients are evenly distributed.
- Add the dry ingredients to the wet ingredients, along with the chopped pistachios and chocolate chips.
- Mix everything together until a sticky dough forms. Do not overmix.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Place the dough on the prepared baking sheet. Shape it into a log approximately 2½ inches wide and 8 inches long.
- Bake for 25-30 minutes, or until the log is firm to the touch. The center should still be slightly soft.
- Remove the log from the oven and let it cool on the baking sheet for 15-20 minutes. This allows the biscotti to firm up before slicing.
- Reduce oven temperature to 300°F (150°C).
- Using a serrated knife, carefully slice the log into ½-inch thick slices.
- Arrange the slices on their sides on the baking sheet.
- Bake for 10 minutes. Flip the biscotti slices and bake for another 10 minutes. This second baking creates the signature biscotti crunch.
- Remove the biscotti from the oven and transfer them to a wire rack to cool completely. They will crisp up further as they cool.
Recipe Notes
Good To Know
- While slicing the baked log, be patient and slice slowly to prevent it from breaking.
Expert Tips
- For a cleaner slice, use a serrated knife and a gentle sawing motion.
- If the log cracks while baking, don't worry! Simply drizzle with a glaze or frosting to cover any imperfections.
- Let the log cool completely before slicing to ensure it holds its shape.
Storage Instructions
- Store leftover baked log in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
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Recipe Nutrition
Calories: 334kcalCarbohydrates: 35gProtein: 5gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 3mgSodium: 111mgPotassium: 151mgFiber: 2gSugar: 5gVitamin A: 38IUVitamin C: 1mgCalcium: 78mgIron: 2mg
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5 Comments
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I’m excited to make this at home!
Looks so delicious! Thanks for the recipe.
Yum! This recipe is a must-try.
Awesome information about Biscotti
This looks delightful! Thanks for the recipe.