Making pizza and biscotti anyone care to join me for dinner

Added: Kofi Troup - Date: 03.02.2022 00:05 - Views: 25847 - Clicks: 983

Chocolate biscotti -- full of pistachios and chocolate chips -- are paired with pistachio ice cream. Softer than traditional biscotti, these are baked for a shorter time. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In the bowl of an electric mixer, cream butter and sugar until light and fluffy.

Add eggs; beat until well combined, scraping down sides of bowl if necessary. Add flour mixture, and stir to form a stiff dough. Stir in pistachios and chocolate chips. Transfer dough to prepared baking sheet; form into a slightly flattened log, about 12 by 4 inches. Bake until slightly firm, about 25 minutes.

Making pizza and biscotti anyone care to join me for dinner

Cool about 5 minutes. Reduce oven to degrees. On a cutting board, using a sharp serrated knife, cut biscotti diagonally into 1-inch-thick slices. Arrange biscotti, cut sides down, on baking sheet, and bake until crisp but still slightly soft in the center, about 8 minutes. Serve with pistachio ice cream. Chocolate-Pistachio Biscotti. Rating: 3. Read Reviews Add Review. Save Pin Print More. Gallery Chocolate-Pistachio Biscotti. Recipe Summary. Heat oven to degrees. Butter and flour a baking sheet; set aside. Cook's Notes Softer than traditional biscotti, these are baked for a shorter time.

Reviews Rating: 4 stars. I had all the ingredients. Just made. The next time I think I will make 2 smal loafs so this way the slices will be smaller. Rating: Unrated. Love this recipe now our families favorite. Cherry flavoring 1 c. Mini semi sweet chocolate chips. And sometimes don't bake twice for softer in the middle biscotti. Sometimes I add a few cranberries pushed in on top. I made this biscotti thinner, and cut it into squrare shaped chunks not a thin slice.

Turned out really nice. Easy to make, and also quick. Rating: 5 stars. My husband and I loved these biscotti. However, I left out the nuts because I find nuts make the final product more difficult to cut. I baked the dough on parchment paper instead of buttering and flouring cookie sheet--easier cleanup.

Also, I used a large pizza cutting wheel while baked dough was on parchment on cookie sheets, starting in the center and then at the end of each slick to cut thru the dough. This left very little crumbles. Then proceeded to finish the baking of the cut edges. If you form the dough into balls, a bit smaller than a walnut and bake them at for about 12 minutes, they are tremendous. If I had extra pistachios I would have decorated each cookie with a nut.

These are a bit soft on the inside, but they taste wonderful. Not your ordinary biscotti. They came out crisp on the outside, almost gooey on the inside. They have a different taste than brownies or cookies. Definitely worth making! I did not like this recipe. As in the photo, the cookies were not baked on the inside, which is fine for a brownie but difficult to manage for biscotti. The log cracked when I moved it to the rack, and another 10 minutes per side did not cook these enough to be done. I didn't have time to bake them even longer than that.

I made the recipe as was listed, except I replaced the nuts with dried cranberries. Great flavour combination but the texture and visual appeal get a big thumbs down! I tried this recipe, it took longer than 25 mins for it to be hard enough to handle. I kept it for extra 10 mins. It was still slightly crumbly but I managed to slice it.

I added slivered almonds and a couple of drops of almond extract in place of pistachio. Tastes great. These are delicious and esy to make. A great compliment with a cup of coffee!

Making pizza and biscotti anyone care to join me for dinner

This sounds good I was looking for a recipe for chocolate biscotti that I found in one of Martha's Homade Christmas books. It was put in a canning jar for the gift. I wish I had that recipe it was great but I lost my book. I am 13 and tried this recipe. It was so simple and yummy. Everyone in my family loved it. I made mine without nuts and added more chocolate chips. It was the best biscotti I have ever tasted!

This recipe is very easy. I experimented without adding nuts and it is great. There is not very much cleanup and everybody in my family loves it even the pickiest one! What really gets me is I shelled the pistachios, spent just shy of an hour doing that.

Making pizza and biscotti anyone care to join me for dinner

I will never make this again. Smells delicious but if the first batch didn't work I guess I will try just making them cookies. Darn I really wanted these to work for my morning coffee dunks. I just removed the sliced ones from the oven, turned them over and zap fell apart into chunks and these look terrible.

I am baking per the 15 min on the other side as well. Before these went into the oven the first time in the log I really patted this together to hold. With whole pistachios I knew this may not hold together. The choc chips melt making the centers very soft and uncuttable into something nice per the above picture. I changed the dbl 2nd batch I am wondering what to do with. I am having an awful time with these. Crumbling while cutting, so I put them back into the oven for another 10 min. Waited 10 min to try to recut and again same problem. I went ahead and smuched them together and baking the sliced ones now longer than indicated.

And stupid me, went ahead and made up a double batch when the first batch was baking. Now what do I do. Agree with these being a bit soft if baked as directed in recipe. I actually had a difficult time cutting them after the first baking, they were crumbling apart on the outside but moist on the inside. So I too ended up cutting them in half. As for the second baking, I actually baked them about minutes on each side which is quite a bit more than directed. However they are delish once they are done! I'm with pah -- biscotti should be crisper.

But my kids, particularly the picky 5-year-old, liked these better than the traditional variety. I agree, though, that they're huge -- I wound up cutting them in half, too, though I think part of the reason mine spread so much were because of alterations I had to make to the recipe to make it egg-free. And I used almonds instead of pistachios, also due to allergies. These came out great. I was afraid they woul d be too soft, but after I baked them the second time, they were perfect.

Making pizza and biscotti anyone care to join me for dinner

I got a lot of them also. This sounds great, i love pistachio's, going to have to give it a try. The recipe did state that these are softer than the traditional biscotti. They are delicious! I found these biscotti to be way too soft for my liking. I ended up baking them for a third time the next day, because to me biscotti need to be crisp! Otherwise you should call them chocolate pistachio brownies!

They were also very large and difficult to handle. I cut most of them in half and dipped the cut end in white chocolate. I made these this morning and my children and husband gobbled them up! I wonder how these would be as just "Chocolate Biscotti? I wonder how these would be if you omitted the nuts?

I know it's "Pistachio" Biscotti These are excellant and stay very well in the freezer and an air tight container. Best biscotti also the pistacio one is excellant More Reviews. All Reviews for Chocolate-Pistachio Biscotti. Reviews: Most Helpful. Back to Recipe Review this recipe. What did you think about this recipe? Did you make any changes or notes? Thanks for adding your feedback. Close in. All rights reserved. Close this dialog window View image.

Making pizza and biscotti anyone care to join me for dinner

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Chocolate-Pistachio Biscotti