Reviews (2)

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8 Ratings

5 star values:

                                  3

4 star values:

                                  2

3 star values:

                                  1

2 star values:

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1 star values:

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Martha Stewart Member

Rating: Unrated

08/06/2008

                I make the one from Martha's Cookie book, (no raisns) add Walnuts and Pecan's which I toast first add them last so not to break them up much, I fold them in. I Love this recipe on the softer side, more soft then not, I make 1/2 and batch to have them really fresh and bake that 14 minutes, let cool for about 10 to 15 min. then slice , and bake only for 7 minutes. (1/2 batch remember).  they cool on a rack, and are more of a brownie texture not hard cookie, LOVE them.

Martha Stewart Member

Rating: Unrated

12/13/2007

                I love the flavor of this cookie but it always crumbled. This year I cooked it 8 minutes longer and cooled it 30 minutes before cutting. I was generous with the size of the cookie and nearly all of them held together.

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Gallery

Double Chocolate Pistachio Biscotti

                              Credit: 
                              James Merrell

Recipe Summary

Yield: Makes 2 dozen

Ingredients

Ingredient Checklist

8 tablespoons (1 stick) unsalted butter

4 ounces bittersweet or semisweet chocolate, finely chopped

1/2 cup Dutch-process cocoa powder

1 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup sugar

2 large eggs

1 teaspoon pure vanilla extract

1 cup whole shelled pistachio nuts or blanched almonds, lightly toasted

1 cup golden raisins

Gallery

Double Chocolate Pistachio Biscotti

                              Credit: 
                              James Merrell

Recipe Summary

Yield: Makes 2 dozen

Double Chocolate Pistachio Biscotti

                              Credit: 
                              James Merrell

Double Chocolate Pistachio Biscotti

                              Credit: 
                              James Merrell

Double Chocolate Pistachio Biscotti

Recipe Summary

Yield: Makes 2 dozen

Recipe Summary

Yield: Makes 2 dozen

Yield: Makes 2 dozen

Makes 2 dozen

Ingredients

Ingredients

  • 8 tablespoons (1 stick) unsalted butter
  • 4 ounces bittersweet or semisweet chocolate, finely chopped
  • 1/2 cup Dutch-process cocoa powder
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup whole shelled pistachio nuts or blanched almonds, lightly toasted
  • 1 cup golden raisins

Directions

Heat oven to 350 degrees. Melt butter and chocolate in double boiler set over, but not touching, simmering water. Stir until smooth.

Sift together cocoa, flour, baking powder, and salt. In electric mixer, beat sugar and eggs on medium speed until lightened. Add vanilla. On low speed, add chocolate mixture, then flour mixture. Stir in nuts and raisins. Dough will be soft.

Turn dough out onto lightly floured surface. Form two 9-inch-long-by-3 1/2-inch-wide logs on parchment-lined baking sheet.

Bake until dough sets, 30 minutes. Cool 15 minutes. Reduce oven to 275 degrees. Cut dough on diagonal into 1/2-inch slices; place cut side down on baking sheet. Bake 20 minutes. Turn over; bake 20 minutes, until slightly dry. Let cool on wire rack. Store in airtight container.

Reviews (2)

Add Rating & Review

8 Ratings

5 star values:

                                  3

4 star values:

                                  2

3 star values:

                                  1

2 star values:

                                  2

1 star values:

                                  0

Martha Stewart Member

Rating: Unrated

08/06/2008

                I make the one from Martha's Cookie book, (no raisns) add Walnuts and Pecan's which I toast first add them last so not to break them up much, I fold them in. I Love this recipe on the softer side, more soft then not, I make 1/2 and batch to have them really fresh and bake that 14 minutes, let cool for about 10 to 15 min. then slice , and bake only for 7 minutes. (1/2 batch remember).  they cool on a rack, and are more of a brownie texture not hard cookie, LOVE them.

Martha Stewart Member

Rating: Unrated

12/13/2007

                I love the flavor of this cookie but it always crumbled. This year I cooked it 8 minutes longer and cooled it 30 minutes before cutting. I was generous with the size of the cookie and nearly all of them held together.

Reviews (2)

Add Rating & Review

8 Ratings

5 star values:

                                  3

4 star values:

                                  2

3 star values:

                                  1

2 star values:

                                  2

1 star values:

                                  0

Add Rating & Review

8 Ratings

5 star values:

                                  3

4 star values:

                                  2

3 star values:

                                  1

2 star values:

                                  2

1 star values:

                                  0

8 Ratings

5 star values:

                                  3

4 star values:

                                  2

3 star values:

                                  1

2 star values:

                                  2

1 star values:

                                  0

8 Ratings

5 star values:

                                  3

4 star values:

                                  2

3 star values:

                                  1

2 star values:

                                  2

1 star values:

                                  0
  • 5 star values:
  • 3
  • 4 star values:
  • 2
  • 3 star values:
  • 1
  • 2 star values:
  • 2
  • 1 star values:
  • 0

Martha Stewart Member

Rating: Unrated

08/06/2008

                I make the one from Martha's Cookie book, (no raisns) add Walnuts and Pecan's which I toast first add them last so not to break them up much, I fold them in. I Love this recipe on the softer side, more soft then not, I make 1/2 and batch to have them really fresh and bake that 14 minutes, let cool for about 10 to 15 min. then slice , and bake only for 7 minutes. (1/2 batch remember).  they cool on a rack, and are more of a brownie texture not hard cookie, LOVE them.

Martha Stewart Member

Rating: Unrated

12/13/2007

                I love the flavor of this cookie but it always crumbled. This year I cooked it 8 minutes longer and cooled it 30 minutes before cutting. I was generous with the size of the cookie and nearly all of them held together.

Martha Stewart Member

Rating: Unrated

08/06/2008

                I make the one from Martha's Cookie book, (no raisns) add Walnuts and Pecan's which I toast first add them last so not to break them up much, I fold them in. I Love this recipe on the softer side, more soft then not, I make 1/2 and batch to have them really fresh and bake that 14 minutes, let cool for about 10 to 15 min. then slice , and bake only for 7 minutes. (1/2 batch remember).  they cool on a rack, and are more of a brownie texture not hard cookie, LOVE them.

Rating: Unrated

Rating: Unrated

12/13/2007

                I love the flavor of this cookie but it always crumbled. This year I cooked it 8 minutes longer and cooled it 30 minutes before cutting. I was generous with the size of the cookie and nearly all of them held together.

All Reviews for Double Chocolate Pistachio Biscotti

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Double Chocolate Pistachio Biscotti

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest