Chocolate & pistachio biscotti
Yesterday I made three batches of the
recipe.
Seems I am a mother of biscotti lovers.
-==== REZKONV-Recipe - RezkonvSuite v0.99.2
Title: Chocolate & pistachio biscotti
Categories: Biscotti
Yield: 16 Servings
100 grams Plain flour; 4 oz
40 grams Cocoa powder; 2 oz
1 teasp. Baking powder
140 grams Golden caster sugar; 5 oz
2 medium Eggs, beaten with a pinch of salt
100 grams Shelled pistachios; 4 oz pack
==============================SOURCE==============================
BBC Good Food Magazine, November 2005
-- Edited *RK* 11/02/2005 by
-- Ulrike Westphal
Nothing goes better with a steaming cup o f coffee than biscotti.
This chocolate and pistachio version will keep for weeks in an
airtight container... but may not last that long with all the family
at home.
1 Heat oven to 180 °C/fan 160 °C/gas 4. Sieve the flour, cocoa
powder and baking powder into a large mixing bowl. Stir in the sugar.
Add enough beaten egg to be able to mix well into a firm, but not
sticky, dough, (you may not need all the beaten egg). With floured
hands, knead in the pistachios.
2 Flatten the dough into a greased and lined 2 lb loaf tin. Bake for
25-30 mins until set. Leave to cool in the tin for 5 mins, then turn
out onto a wire rack.
3 Reduce the oven to 160 °C/fan 140 °C/gas 3. Using a bread knife,
cut the cooled loaf into 1 cm thick slices and lay flat on a baking
sheet. Return to the oven for 12-15 mins until crisp and dry. Cool
on a wire rack.
:PER BISCOTTI 118g kcalories, protein 3g, carbohydrate 16g, fat 5g,
saturated fat 1g, fibre none, added sugar 9g, salt 0.13g
:PREP 20 mins
:COOK 45 mins
=====
Chocolate & pistachio biscotti
recipe.
Seems I am a mother of biscotti lovers.
-==== REZKONV-Recipe - RezkonvSuite v0.99.2
Title: Chocolate & pistachio biscotti
Categories: Biscotti
Yield: 16 Servings
100 grams Plain flour; 4 oz
40 grams Cocoa powder; 2 oz
1 teasp. Baking powder
140 grams Golden caster sugar; 5 oz
2 medium Eggs, beaten with a pinch of salt
100 grams Shelled pistachios; 4 oz pack
==============================SOURCE==============================
BBC Good Food Magazine, November 2005
-- Edited *RK* 11/02/2005 by
-- Ulrike Westphal
Nothing goes better with a steaming cup o f coffee than biscotti.
This chocolate and pistachio version will keep for weeks in an
airtight container... but may not last that long with all the family
at home.
1 Heat oven to 180 °C/fan 160 °C/gas 4. Sieve the flour, cocoa
powder and baking powder into a large mixing bowl. Stir in the sugar.
Add enough beaten egg to be able to mix well into a firm, but not
sticky, dough, (you may not need all the beaten egg). With floured
hands, knead in the pistachios.
2 Flatten the dough into a greased and lined 2 lb loaf tin. Bake for
25-30 mins until set. Leave to cool in the tin for 5 mins, then turn
out onto a wire rack.
3 Reduce the oven to 160 °C/fan 140 °C/gas 3. Using a bread knife,
cut the cooled loaf into 1 cm thick slices and lay flat on a baking
sheet. Return to the oven for 12-15 mins until crisp and dry. Cool
on a wire rack.
:PER BISCOTTI 118g kcalories, protein 3g, carbohydrate 16g, fat 5g,
saturated fat 1g, fibre none, added sugar 9g, salt 0.13g
:PREP 20 mins
:COOK 45 mins
=====
