Looking for an elegant best biscotti recipe to serve for your high tea or coffee break? This pistachio biscotti has the flavors like nothing else! Coconut and fennel contribute their unique aromas to this incredibly palatable cookie by the name Biscotti.
Biscotti comes to us from Italy. But centuries ago, it was used as a dry, no fat sustenance for the Roman Legions in their long and exhausting military travels. Today, the biscotti we are used to know and partake with our cappuccino and espresso can be a far cry from what Romans used to eat!
How to Enjoy Coconut, Fennel and Pistachio Biscotti
You may be surprised to know that biscotti is served as a dessert in Italy to accompany the wine called vin santo. In this culture, we are so much accustomed to dip our biscotti cookies into chocolate or enjoy it with coffee.
There’s no right or wrong way to eat these decadent cookies. What you enjoy is the answer to your question of how to celebrate the taste of many biscotti flavors.
Unusual Biscotti Recipes Owe It to the Italians!
Though it was the Romans who consumed the biscotti for their nourishment, the variety of flavors the biscotti celebrates today we owe to the Tuscan region of Italy. In fact, every region of Italy has developed their favorite and unique flavors of these amazingly delicious and suitable for a prolonged storage cookies.
With the Renaissance, the Italian confectioners put their hearts and minds and passions into creating a multitude of flavors for these amazingly easy-to-bake biscotti desserts.
Celebrate Endless Biscotti Flavors!
That is why today we can find a myriad of unusual biscotti recipes with classic and seasonal flavors. Orange cranberries biscotti, gingerbread biscotti, peppermint biscotti, cinnamon sugar biscotti will go nice with Thanksgiving and Holiday Season. Classic almond biscotti, chocolate biscotti, vanilla biscotti would be a welcome treat at any tea party or gathering.
No matter what flavors you invite into your biscotti cookies, they will remind you of your passions for celebrating food and thankfulness to those who created these recipes throughout the centuries. Try these pistachio biscotti in your own kitchen!
How To Make Best Biscotti Cookies
The biscotti recipe is easy to follow. Don’t be overwhelmed at the number of steps! Rather just follow then one-by-one. The fun part is to customize your biscotti cookies with your add-ins. Choose your favorite flavors for your taste buds and bake biscotti!
- 1 cup unsweetened flaked coconut (not shredded)
- 1 cup shelled unsalted pistachios
- 1/4 cup fennel seed
- 8 tablespoons unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs
- 1 teaspoon coconut essence (may substitute coconut extract)
- 3 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 7 ounces dark chocolate (minimum 70 percent cacao)
- FOR THE COCONUT BRITTLE (OPTIONAL)
- 1 1/3 cups plus 2 tablespoons sugar
- 4 tablespoons unsalted butter
- 1/2 cup plus 1 tablespoon water
- 2 1/2 cups desiccated coconut, toasted
- 1/2 teaspoon baking soda
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
- Toast the flaked coconut in a dry skillet over medium-low heat until fragrant and golden brown, shaking the pan often to avoid scorching. Transfer to a plate to cool. Repeat with the pistachios, then the fennel seed. (If the nuts you're using are roasted, you do not need to toast them further.) Pulse the cooled, toasted pistachios and fennel seed in a food processor until they are reduced to a coarse, sandy consistency. (Some larger pieces of nuts are fine, if not desirable.)
- Combine the butter and sugar in the bowl of a stand mixer or handheld electric mixer; beat on medium-high speed for several minutes, until pale and fluffy. Stop to scrape down the bowl. On low speed, add the eggs one at a time, incorporating them well after each addition. Add the coconut essence and beat to blend in. Stop to scrape down the bowl.
- Combine the flour, baking powder, salt, toasted coconut flakes and the pistachio-fennel seed mix in a bowl; add all at once to the butter mixture and beat on low speed to form a stiff dough.
- Transfer the dough to a cutting board; divide equally in half, shaping each half into a non-tapering rectangular log that measures about 10 by 3 1/4 inches. Place the logs lengthwise on one of the baking sheets, with a few inches between them. Bake (middle rack) for 35 minutes. The logs will look dry and light brown; they should be somewhat firm when gently pressed with a finger. Let them cool on the baking sheet for 15 minutes; keep the oven on.
- Transfer the partially baked logs to a cutting board; use a serrated knife to cut each log into 14 equal slices. Arrange the slices cut sides down on the two baking sheets. Bake one sheet at a time for 10 minutes, then turn the slices over and bake for 10 minutes on the second sides, until golden brown and crisped. Transfer the biscotti to a wire rack to cool.
- COCONUT BRITTLE (OPTIONAL)
- Line a baking sheet with parchment paper.
- Combine the sugar, butter and water in a deep saucepan over medium heat. Once the sugar has dissolved, increase the heat to medium-high; cook until the mixture registers 320 degrees on an instant-read thermometer, then immediately remove from the heat and stir in the dessicated coconut, then the baking soda, to form a thick paste. Spread this on the baking sheet; let cool until firm.
- Break the cooled coconut brittle into large pieces, transferring them to a food processor as you go. Working in batches, pulse to a nubbly consistency. The yield is about 3 cups.
- Melt the dark chocolate in a heatproof bowl over a pan of barely bubbling water. Dip the thin bottom of each cooled biscotto into the melted chocolate and then into the coconut brittle, if using. Let cool on a rack until set (about 30 minutes) before serving or storing.
How to Store Biscotti
Once you bake and dry your biscotti, you can place them into an airtight containe. If your biscotti cookies are decorated with icing swirls, separate biscoottis with parchment paper within your storage container. You can store these Italian delights up to two weeks. My pistachio biscotti cookies do not last even two days!
Celebrate A Little With These Biscotti Delights!
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