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February 5, 2017
Biscotti with Pistachio, Dark Chocolate, and Red Chili
These biscotti with raw pistachio, chopped bittersweet chocolate, and freshly ground red chili are bursting with flavour, heat, and complexity right from the first bite; perfect for dipping in a steaming mug of hot cocoa, tea, or coffee.
Disclaimer
This post has been sponsored by Rancho Vignola. Giveaway now CLOSED.
I have been making homemade biscotti for many years: always at Christmas time, and always to give away as gifts… leaving me with the smaller end bits of biscotti to eat, and (I’m not ashamed to admit) the chunky crumbs from the bottom of the cookie tin.
I decided this year to make some biscotti just for myself, and while I was at it, to make a entirely new flavour. All for me.
Playing around with flavour combinations, I reminded myself that in biscotti, as in life, there can never been too much chocolate. So chocolate was a must. And as soon as I decided on dark chocolate, the rest of the recipe idea fell into place. Raw pistachios and sweetly spicy red chili seemed just exactly what I was craving with some dark chocolate to dip into a cup of steaming tea or coffee.
I only needed to test the recipe once. My classic biscotti formula adjusted to include pistachio, chopped bittersweet chocolate, and freshly ground red chili was bursting with flavour, heat, and complexity right from the first bite. And of course, using super fresh Rancho Vignola products (their pistachios and their dark baking chocolate domes) only made everything better.
BUT it never hurts to test something a second time, right? Especially when it allowed me another three dozen delicious biscotti to eat? All for me!!
Next year, I’m putting myself on my Christmas biscotti list.
Biscotti with Pistachio, Dark Chocolate, and Red Chili
These biscotti with raw pistachio, chopped bittersweet chocolate, and freshly ground red chili are bursting with flavour, heat, and complexity right from the first bite; perfect for dipping in a steaming mug of hot cocoa, tea, or coffee.
Ingredients
2½ cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 tsp ground chili (Cascabel or New Mexico; if using a spicier chili, like cayenne, use half the amount)
¼ cup butter, melted
2 eggs
2 egg whites
1 cup white sugar
1 tsp vanilla extract
1¼ cup raw shelled pistachios
1 cup chopped dark chocolate (semi sweet or bittersweet)
Instructions
- Preheat oven to 325° F. Line a large sheet pan or cookie sheet with parchment paper.
- In a large bowl, whisk together the flour with the baking powder, soda, salt and ground chili. In the bowl of a standing mixer fitted with the paddle attachment, beat the eggs and egg whites until foamy. Add the sugar and beat until thick and creamy. Beat in the vanilla extract, melted butter, pistachio, and dark chocolate.
- On low speed, stir the flour mixture into the wet ingredients, mixing well to combine. Divide the dough in two and place them about 4 inches apart on the parchment-lined baking sheet. Shape each into a smooth, flat-topped log about 1½ inches wide and about 15 inches long.
- Place in the preheated oven and bake for about 25 to 30 minutes, until they feel firm to the touch. Remove from the oven and let cool for 15 minutes. Turn down the oven to 275°F. Place logs on a cutting board and slice on the diagonal into ½ inch slices. Arrange the slices upright on the baking sheets, leaving a bit of room around each for air circulation, and bake them again for 20-30 minutes.
- Let the biscotti cool on wire racks. Store in air tight containers. Their flavour will improve in a few days. They will last about a month if nobody eats them first!
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Flavours of the exotic sounds intriguing, and healthy. Your classes are always the best. Every time I make beans and greens I’m glad I took that Mediterranean class!
Hi HeidI,
We’re In Victoria watching the snow fall!
Love the Rancho Vignola products and even brought some out here from Calgary, Airdrie is where I bought em.
Flavours of the exotic does sound fascinating. You are a fabulous teacher Heidi! I am definitely going to try the biscotti too.
Wow, this biscotti looks so good! I am going to make it. It’s snowy here today and I have Rancho Vignola Pumpkin Seeds in the cupboard. I’ll stay home and substitute those for the Pistachios. I’ll let you know how that turns out! Thanks as always for your inspiration.
Leanne, I bet that will be a fantastic substitution. let me know how it tastes.
The biscotti recipe is perfect for a wintry day like today, and the
“Flavours of the Exotic” class sounds awesome.
Flavours of the Exotic sounds like a great class especially as our family includes a vegan and a vegetarian. Learning more about seasoning and spices from around the world really helps when making vegan/vegetarian meals for omnivores.
I can’t wait to try the Biscotti!
The Flavours of the Exotic cooking class sounds amazing! I have taken your Thai classes, as well as your Seafood, Mexican, and Pie Making and loved them all. I just made the secret pie crust with vodka the other day and it turned out perfectly as always. I’m enjoying a snow day today and the Biscotti recipe looks like a great one to try with a mug of warm hot chocolate!
Flavours of the Exotic sounds wonderful! It would be great to learn more about seasoning and spices!! Can’t wait to try this new biscotti recipe either as I have a few of your other recipes and make them every Christmas!
Sounds like a great combo of sweet/spicy/crunchy! Could I substitute a gluten-free flour (like the one from Bob’s Red Mill) and still have great results or would some tweaks need to be made?
The biscotti look really delicious and so does the cooking class. I will definitely be trying This recipe.
Yum! It would be great to spice it up in the kitchen! Lol! And I love rancho vignola products, nothing compares to their quality!