Pistachio & chocolate biscotti

I’ll be traveling back to Italy in a few weeks, which means that I can stock up on a few items that aren’t so easy to find here at home. One of those things is Bronte pistachios, from Sicily. The reason I’ll need to stock up is because I just used up the last of my pistachio stash making these biscotti.

Bronte pistachios are the world’s most prized, and most expensive. They grow on the slopes of Mount Etna in Sicily, in volcanic soil that’s believed to enhance both the seeds’ flavor and bright green color. Bronte is an actual town, largely rural and reliant on farming. Its pistachios are produced in roughly 7,400 acres on the active volcano and are harvested only every other year, further enhancing their demand.

That’s not to say you have to score yourself some Brontes in order to give these biscotti a try. Any good-quality pistachios will do just fine, and the biscotti themselves are pretty easy to pull off.

Hell, I’ve been working with a bum arm for months now, and had no trouble with these at all.

Buona fortuna!

Pistachio & Chocolate Biscotti

Recipe

2 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

Pinch of salt

Zest of one large lemon

1 1/4 cups raw and unsalted pistachios, lightly chopped

1/2 cup sugar

3 extra large eggs

8 tablespoons unsalted butter, melted

Egg wash

In a large mixing bowl incorporate the flour, baking powder, baking soda, salt, lemon zest and pistachios. 

In a separate bowl add the sugar and eggs (I also added a tablespoon of Amaretto; why I couldn’t tell you). Using an electric mixer, mix at high speed for around 5 minutes, until thick.

Fold the egg mixture into the flour mix by hand. When they are thoroughly incorporated add the melted unsalted butter and mix by hand.

Roll the mixture out onto a work surface and knead for a minute or two, then form a single ball. Wrap in plastic and refrigerate for about an hour. During this time preheat your oven to 350 degrees F.

Divide the dough into two equal pieces, then form logs that are around 2 inches high by maybe 10 inches long. Place on a parchment paper-lined baking sheet, brush on a light layer of egg wash, and bake for around 20 to 30 minutes, rotating the pan once during that time.

When the logs are golden remove and allow to cool for around 20 minutes. Lower the oven temperature to 300 degrees F.

Cut the logs into slices that are around an inch thick, line them on a baking sheet, and return to the oven for around 20 minutes, or until crisp. Remove from the oven, allow the biscotti to cool to the touch.

Melt around half a pound of semi-sweet chocolate and dip each biscotti into it. Place the biscotti on a sheet of wax paper (I also sprinkled some finely chopped pistachio on top of the melted chocolate, which is just an option) and allow the choclate to thoroughly cool.

Place the biscotti in an airtight container and — this is very important — forget that you even baked them. Seriously. Biscotti always taste better after they’ve rested a couple days. Don’t ask me why.

Two or three days later feel free to have at it. You’ll be very glad that you waited.