Usuba
Crispy Biscotti with Chocolate and Pistachios
Italian cookies with dark chocolate and pistachios. Made in two stages: first, a long stick of dough is baked, then sliced and dried until crispy. Perfect with coffee or hot chocolate.
- Total
- 75 min
- Standard serving
- 114.6 g
Ingredients
Total 8
Instructions
- 1
Step 1
Sift the flour and mix it with baking powder, brown sugar, and vanilla sugar.
Add lightly beaten egg and diced chilled butter.
Knead the dough until smooth and elastic.
- 2
Step 2
Break the dark chocolate into pieces and melt it in a water bath.
Carefully fold the melted chocolate into the batter. If the batter is too thick, add a little water or coffee.
Chop the pistachios into pieces and add to the dough.
- 3
Step 3
Divide the dough in half and roll two sausages about 20 cm long.
Place the sausages on a baking sheet brushed with oil and dusted with flour.
Bake at 180 degrees for 20 minutes. The finished sausages will increase in size.
- 4
Step 4
Slice the cooled sausages diagonally into 1 cm thick slices.
Transfer the slices to a baking sheet lined with parchment paper.
Bake at 160 degrees for 10 minutes until a crispy crust forms.
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