What better indulgence to enjoy with coffee than fresh-baked Chocolate, Peanut Butter, and Pistachio Biscotti?
Chocolate, Peanut Butter, and Pistachio Biscotti
MAKES ABOUT 36
Ingredients
- 6 ounces semisweet chocolate, finely chopped and divided
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ¼ cup firmly packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1¾ cups all-purpose flour
- ¾ cup Dutch-process cocoa powder, sifted
- 1 teaspoon baking powder
- 1 teaspoon instant espresso powder
- ¾ teaspoon kosher salt
- ½ cup peanut butter chips
- ½ cup roasted pistachios, roughly chopped
Instructions
- Preheat oven to 325°. Line a rimmed baking sheet with parchment paper.
- In the top of a double boiler, place 4 ounces chopped chocolate. Cook over simmering water, stirring frequently, until melted and smooth. Remove from heat; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add eggs and vanilla; beat until well combined, stopping to scrape sides of bowl. Add melted chocolate, beating until well combined.
- In a medium bowl, whisk together flour, cocoa, baking powder, espresso powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined and stopping to scrape sides of bowl. Fold in peanut butter chips, pistachios, and remaining 2 ounces chopped chocolate.
- Turn out dough onto a lightly floured surface and divide in half. Shape each half into a 9x3-inch loaf, and place 2 to 2½ inches apart on prepared pan.
- Bake until set and loaves spring back when touched, 35 to 40 minutes. Let cool on pan on a wire rack for 15 minutes. Reduce oven temperature to 300°.
- Line 2 rimmed baking sheets with parchment paper.
- Place 1 cooled loaf on a cutting board. Using a serrated knife, cut crosswise into ½-inch-thick slices. Gently place, cut side down, ½ to ¾ inch apart on prepared pans. Repeat with remaining loaf.
- Bake, one batch at a time if needed, until cut sides feel toasted and mostly dry, about 25 minutes, turning slices halfway through baking. Let cool on pan for 2 minutes. Carefully remove from pan and let cool completely on wire racks. (Biscotti will continue to crisp as they cool.) Store in an airtight container for up to 2 weeks.
3.5.3251
Discover seasonal recipes, inspiring style ideas, and more by ordering your Southern Lady print subscription and digital subscription today!
