Double Chocolate and Pistachio Biscotti
The first time I ever had cookies for breakfast was at my grandmother’s apartment in Rochester, New York. I thought my Nonna was just indulging me—after all, I was the youngest grandchild and the only one who liked to hang out in the kitchen. I didn’t know that back in her native Sicily, a few biscotti dunked in caffé latte was a typical light breakfast.
My Nonna was not a baker, so the biscotti I cut my teeth on were always from Stella’s Italian Bakery down the street. The almond-flecked nubs of cookie were hard as a rock, perfect for dunking and for soothing teething babies.
Biscotti get brain-healthy twists
Nostalgia aside, if I had to pick a favorite cookie it would have to be a biscotto. (Biscotto = one cookie; biscotti = more than one cookie.) I’m not eating them for breakfast anymore, and I almost never buy them from a store. Instead, each December, my kitchen becomes a biscotti production zone as I riff on old recipes. Recently, I’ve perfected my “better-for-you” homemade biscotti by employing three strategic brain-healthy swaps. (Read more about brain-healthy makeovers for your holiday cookies, here.)
A brain-friendlier fat profile
For a brain-friendly fat profile I stick with traditional-style biscotti, made without butter or oil. Including butter or olive oil in the dough makes the biscotti more tender and crumbly. Traditional biscotti stay crisp longer (kept in an airtight container). There’s just a small amount of extra-virgin olive in the glaze that accentuates the fruity flavors of the chocolate.
Less refined sugar, and less of it
Compared to typical biscotti recipes, there’s around half the added sugar in this recipe. Using coconut palm sugar—which is slightly less refined than white sugar— not only adds rich brown sugar-like flavor (that helps me get away with using less), it has a lower glycemic index than refined white sugar.
Nutrient-dense almond flour
For a flavor-rich twist on the classic, these biscotti are made entirely with almond flour, rather than all-purpose white (which makes them naturally gluten-free). Almond flour brings more than just flavor; it’s also packed with protein, fiber, and vitamin E. I use finely ground almond flour for a more delicate crumb, but almond meal (which is coarser) also works.
Darker, better chocolate
A cocoa powder dough adds flavor without adding sugar, and there are brain health benefits, too. Choosing high-quality cacao powder boosts the flavonoid content of the cookies. Look for natural cocoa powder (sometimes called cacao powder) that is not Dutch-processed, an intervention that strips it of its flavonoids. Choose good dark chocolate for the chips and the glaze, too. Chocolate with more than 65% cacao content contains less sugar and provides more flavonoids
Pistachios provide antioxidants and more
Finally, pistachios are one of the top nuts for brain health. Packed with antioxidants like resveratrol (also found in red wine), they add protein and healthy fats, too. Other nuts would work well in this recipe, like toasted almonds, hazelnuts, and pecans.
Biscotti are a perfect holiday cookie gift, and these are gluten-free
To make typical biscotti, the cookie dough is formed into logs and baked once; then the baked logs are sliced and returned to the oven for a second baking. Hence the name: in Italian, bis means twice and cotti means cooked.
A supply of biscotti makes a nice gift, and these are especially good for a friend who avoids gluten. They pack well into tins or Mason jars and stand up to holiday shipping and schlepping without breaking into pieces. Your homemade biscotti will keep for up to three weeks. So pour yourself a glass of Vin Santo — or a good cup of coffee — and dunk away like the Italians. Salut!
Prep Time | 20 minutes |
Cook Time | 40 to 65 minutes |
Servings |
biscotti
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- 2 cups almond flour plus more for dusting
- ¾ cup natural cacao powder
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 3 large eggs at room temperature
- ¾ cup coconut palm sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 1 cup raw pistachios toasted (see Note)
- ½ cup dark chocolate chips
- For the glaze:
- ½ cup dark chocolate chips
- 1 teaspoon extra virgin olive oil
Ingredients
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- Preheat the oven to 375ºF with a rack set in the center position. Line a rimmed baking sheet with parchment paper or a silicone mat.
- In a medium bowl, whisk together the flour, cacao powder, baking powder, baking soda, and salt. In a large mixing bowl or the bowl of a standing mixer, beat together the eggs, sugar, and vanilla and almond extracts. Gradually add the dry ingredients until no streaks of flour remain. Fold in the nuts and ½ cup chocolate chips until evenly distributed.
- Dust your work surface with flour and divide the dough into two equal balls. The dough will be sticky so dust your hands with flour, too. Flatten each half of dough out into a rectangular log that is 10 inches long, 2 ½ inches wide, and 1 inch tall. Transfer the logs to the baking sheet, reshape if needed, and bake until the dough is lightly browned, with cracks on the surface, and springy to the touch, 20 to 25 minutes. Set aside until completely cool, about 15 to 30 minutes depending on the temperature of your kitchen. Reduce the oven temperature to 300ºF.
- Carefully transfer the logs to a cutting board. Use a serrated knife to slice the cookies straight up and down, about ½-inch thick. Transfer the cookie slices back to the baking sheet and place them standing up. (You can crowd all the cookies onto the same pan or use an additional baking sheet.) Bake until the biscotti are dry to the touch and no longer springy, 25 to 35 minutes.
- While the biscotti cool, make the chocolate glaze. Place the chocolate chips in a heat-proof bowl over a small pot of boiling water, making sure the water doesn’t touch the bottom of the bowl. When the chocolate is melted, whisk in the olive oil until you have a smooth glaze. Drizzle over the cooled biscotti and let sit until the glaze has set.
- To store, keep in an airtight container for up to 3 weeks.
Tips:
To toast nuts, start with raw, unsalted nuts. Preheat your oven to 300ºF. Place the nuts on a rimmed baking sheet lined with parchment paper and toast until just a shade darker, stirring halfway through the baking time to assure even cooking. Keep a close eye on them to avoid burning (because your oven may cook faster than the times listed here). Cool completely before adding to cookie dough.
For best results, chop hard nuts like almonds and hazelnuts before adding to the dough for easier slicing.
Almonds: 16 to 18 minutes
Hazelnuts: 15 to 20 minutes (rub with a dish towel while warm to remove skins before adding to cookie dough)
Pecans: 6 to 8 minutes
Pistachios (shelled): 6 to 8 minutes
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