Chocolate Pine Nut Biscotti

These rich and decadent Chocolate Pine Nut Biscotti have a tender texture and are the perfect finish to any elegant meal.

Course Biscotti

Cuisine Italian

Keyword Chocolate Biscotti with Pine Nuts

Prep Time 30

Cook Time 30

20 minutes resting time 30

Total Time 1 30

Servings cookies

Calories 137kcal

Author Marisa

Ingredients

1 cup unsalted butter softened
1 cup light brown sugar firmly packed
1/2 cup plus 3 tablespoons granulated sugar
3 large eggs room temperature
2 teaspoons pure vanilla extract
1 teaspoon pure almond extract
2 1/2 cups all purpose flour
3/4 cup plus 2 tablespoons cocoa powder I used dutch dark cocoa
1/3 cup durum semolina flour or fine corn meal
1/2 teaspoon fine salt I used fine sea salt
1 1/4 cups lightly toasted pine nuts
3/4 cup bittersweet or semi-sweet chocolate chunks or chocolate chips

Egg Wash

1 egg whisked with 2 tablespoons of water for egg wash (brushing over the unbaked logs)
1/2 cup turbinado sugar for sprinkling over the unbaked logs

Instructions

Preheat the oven to 350 degrees F.
Line a cookie sheet with parchment paper and set aside.
In a large bowl cream together the butter with both sugars for a couple of minutes or until light and fluffy.
Add in the eggs one at a time, until each is fully incorporated.
Stir in both the vanilla and almond extracts.
In a medium sized bowl, sift together the flour, cocoa powder, durum semolina and the salt.
Add the flour mixture to the butter mixture and stir just until blended. You will have a soft dough.
Stir in the pine nuts along with the chocolate chunks until evenly distributed.
Transfer the dough onto a floured work space and divide it into 3 portions.
Roll the dough into a 10 ½ inch log with floured hands and transfer it to the prepared cookie sheet. (At this point, it helps to have the cookie sheet nearby for easy transfer)
Repeat with the remaining two portions of dough.
The dough spreads during baking, so make sure they are 2 inches apart.
Using a pastry brush, lightly brush the biscotti logs with the egg wash.
Sprinkle generously with the turbinado sugar.
Bake the logs for 30 minutes. When ready, the top should feel firm to the touch.
Remove the biscotti from the oven and allow them to cool on the cookie sheet for approximately 15 to 20 minutes for easy slicing.
Transfer the logs to a cutting board and slice each log, one at a time, into 1/2-inch or 3/4-inch slices.
Place the sliced biscotti upright on the baking sheet.
Return the cookie sheet to the oven and turn the oven off.
Keep in the oven for 30 minutes so that the biscotti slowly dry out as the oven cools off.

Notes

The recipe is slightly tweaked from "Another Cup of Sugar" by Anna Olsen.

I reduced the amount of butter and divided the dough into three equal portions to make smaller biscotti slices as a personal preference.

Nutrition