Sunday, April 18, 2010

Chocolate, Ginger, & Pistachio Biscotti


A recipe originally found in April's edition of Delicious magazine, but amended to include one of my favorite pairings of all time: ginger. I mean, really, when does chocolate, ginger, and nuts go wrong? I submit, never.

Anyway, these came out for me much more like crispy cookies than actual biscotti, but nonetheless delicious. They also seemed to make, rather than the advertised 25, about 10.
Tops.

I'm not sure how small they wanted me to divide the dough up, but my biscotti seem about average size and only produced less than half of what they claimed. Ah well. Delicious regardless.

Makes about 25 biscotti (LIES! About 10 really)
Time: 20 min. to make, 30 min to bake

Ingredients:

120g plain flour, plus extra for dusting
75g caster sugar
2 tsp cocoa powder
1/2 tsp baking powder
25g chilled unsalted butter, diced
1 large egg
1 tbsp olive oil
40g green pistachios
40g diced crystallized ginger
50g bitter chocolate chips (i.e. 70% cocoa solids) or chopped dark chocolate

Method

Preheat oven to 160 degrees C. Sift dry ingredients into a mixing bowl and rub in butter with your fingertips.
In a small bowl, beat the egg with the olive oil and stir into the mixture. Add the pistachios and chocolate chips or chopped chocolate, then knead together until everything is evenly distributed.
Turn the mixture out onto a floured surface. Roll the piece into a log about 3cm wide and 35cm long (or whatever will fit on your baking sheet).
Bake for 20 minutes until risen and firm but not hard.
Remove from oven and reduce temperature to 150 degrees C.
Slice the logs on the diagonal into biscuits, about 5mm thick, using a sharp serrated knife.
Lay out on baking trays and cook for a further 8-10 minutes until crisp.
Set aside to cool.

Can be stored in an airtight container for up to one week.

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