Chocolate Pistachio Biscotti
Total TimePrep: 30 min. Bake: 30 min. + cooling
I did not have trouble with the dough being too sticky, but some of it did break and crumble as I was reoving it from the pan. Next time, I will use parchment paper and possibly leave out the cranberries. I forgot to sprinle tge extra sugar on before baking, but they taste fine.
Great recipe. Now one of my favorites. I prefer the texture over the brownie biscotti recipe. I used mini chocolate chips and left out the cranberries. The only downside is that the dough is VERY sticky, which made it a little hard to press into the bars, but this did not affect the finished texture at all. Made 'em, ate 'em, making more, in less than a week. :)
Tasty and easy to make!
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The taste is fabulous! My logs crumbled badly and stuck to the cookie sheet. I used walnuts and left out the chips and cranberries because that is what I had on hand. I'll try again after researching what might have made them break up.
Was fantastic. I took them to Xmas parties and was a definite hit. I chopped up part of the pistachios for easier rolling out.
Forgot to add that I chilled the dough for almost an hour. That made it much easier to work with.
This wa a very good lighter chocolate biscotti recipe. I have been making another biscotti recipe, but it was SO sticky. This one was much easier to work with and tastes great! Thumbs up!
I baked these for the very first time and they were wonderful, especially with our morning coffee. Next time I'll bake them on parchment paper so they won't stick to the cookie sheet.
These biscotti were DELICIOUS! I used parchment paper to form the biscotti and transfered each log to a parchment covered baking sheet. I also used the mini chips. I got fabulous reviews!