Chocolate-Espresso-Pistachio Biscotti Recipe

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Chocolate-Espresso-Pistachio Biscotti
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Ingredients
14
Count
Nutrition
1095
Calories
Total time
70
Minutes
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Ingredients:

  • 3 1/2 cups flour, plus up to
  • 2 tbsp more flour
  • 1 cup sugar
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt
  • 2 1/2 tsp cinnamon
  • 1/2 tsp clove
  • 4 tbsp cocoa powder
  • 1/3 cup water
  • 3 large eggs
  • 1/2 cup olive oil
  • 1 1/2-2 cups pistachios

Directions:

  1. Preheat oven to 350 degrees F.
  2. Grease a large rectangular baking pan with a light coating of olive oil.
  3. Sift all dry ingredients together.
  4. In small bowl, dissolve espresso powder in 1/3 cup water.
  5. Add eggs and olive oil and beat with a whisk until well-combined.
  6. 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.
  7. If the dough is a bit sticky, sprinkle over 1 tablespoonful of flour and turn dough into the flour to coat.
  8. Knead the flour in.
  9. The dough should now be malleable without being sticky.
  10. If it is still sticky, repeat with another tablespoonful of flour.
  11. Cut dough into 3 equal pieces and shape into logs that are about 12 inches long and 2 1/2 inches wide (every person’s logs are slightly different – they will spread while baking so have a good distance between them).
  12. Bake for 30 minutes.
  13. The biscotti will have risen only slightly, spread out some, and have a cracked surface.
  14. Cool completely.
  15. Preheat oven to 300 degrees F.
  16. With a serrated bread knife and a straight, downwards motion, cut biscotti at just under 1/2 inch intervals on the diagonal.
  17. (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.
  18. Not all the pieces may fit, in which case you’ll have to bake a second pan's worth after the first.
  19. 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.
  20. Bake 15 minutes, turn pieces over, bake 15 minutes longer.
  21. Cool completely and keep in an airtight container.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1095.22 Kcal (4585 kJ)
Calories from fat 506.55 Kcal
% Daily Value*
Total Fat 56.28g 87%
Cholesterol 93mg 31%
Sodium 2603.87mg 108%
Potassium 783.98mg 17%
Total Carbs 130.16g 43%
Sugars 29g 116%
Dietary Fiber 14.59g 58%
Protein 22.6g 45%
Vitamin C 2.2mg 4%
Iron 7.9mg 44%
Calcium 398.8mg 40%
Amount Per 100 g
Calories 403.06 Kcal (1688 kJ)
Calories from fat 186.42 Kcal
% Daily Value*
Total Fat 20.71g 87%
Cholesterol 34.23mg 31%
Sodium 958.27mg 108%
Potassium 288.52mg 17%
Total Carbs 47.9g 43%
Sugars 10.67g 116%
Dietary Fiber 5.37g 58%
Protein 8.32g 45%
Vitamin C 0.8mg 4%
Iron 2.9mg 44%
Calcium 146.8mg 40%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 25.8
    Points
  • 30
    PointsPlus

Good Points

  • saturated fat free,
  • high fiber

Bad Points

  • High in Sodium

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