Pistachio Chocolate Biscotti
This is my first attempt to replicate the wonderful pistachio chocolate biscotti made by Michelle Myers of Boule fame. I found the recipe in a back issue of Food and Wine (December 2005). I am not big on bakery and dessert items, given my aversion to cleaning up after a cloud of flour and cacao, or floors strewn with nuts shells and or cream all over the kitchen counter. I baked the amaretto infused dough (my ever slight tweak on the recipe) for about 25 minutes at 350 degrees F, then allowed the bars to cool before cutting them up in finger-sized pieces, and baking the pieces again, at 200 degrees F for 30 minutes.
With the nut and chocolate scents wafting throughout, and it smelled like I baked a ton of it. The recipe calculated for six dozen pieces but I managed to make half of that. Maybe I cut the slices thicker than the instructions. Well, it was so choco-laden and so delish, that I started going on a choco-OD. Skipped dinner as I picked through the bits of pistachio and chocolate dough. Good for the sweet soul and bad news for my trainer.
This is my first attempt to replicate the wonderful pistachio chocolate biscotti made by Michelle Myers of Boule fame. I found the recipe in a back issue of Food and Wine (December 2005). I am not big on bakery and dessert items, given my aversion to cleaning up after a cloud of flour and cacao, or floors strewn with nuts shells and or cream all over the kitchen counter. I baked the amaretto infused dough (my ever slight tweak on the recipe) for about 25 minutes at 350 degrees F, then allowed the bars to cool before cutting them up in finger-sized pieces, and baking the pieces again, at 200 degrees F for 30 minutes. 
With the nut and chocolate scents wafting throughout, and it smelled like I baked a ton of it. The recipe calculated for six dozen pieces but I managed to make half of that. Maybe I cut the slices thicker than the instructions. Well, it was so choco-laden and so delish, that I started going on a choco-OD. Skipped dinner as I picked through the bits of pistachio and chocolate dough. Good for the sweet soul and bad news for my trainer.
Hey, you're back! It's too bad I don't bake. But will keep this post in mind when I try for the first time. Take care!
ReplyDeleteamaretto infused dough?? nai-imagine ko na ang langhap sarap!
ReplyDeleteHey Karmi!I hope you are enjoying your early summer while we are getting the unusual chilly blast in Southern California. I will do some more post before the holiday break. Tonight, I will try to bake almond biscottis and take photos of the brownie bits I did last week.
ReplyDeleteHello, Connie!! Yes, the amaretto made a difference in the cookie dough. It is definitely not for kids. The dark chocolate (70% cacao content), almond and coffee extract and amaretto liqueur made it sinfully delish! The next time someone flies into Manila, I will definitely send you a batch.
ReplyDeleteDear Sam,
ReplyDeleteHow have you been? Happy New Year! I guess it would be better if I write you by email but I happen to be here visiting your blog. I hope things are going well with you. Here's to wishing you a great year!