Chocolate-Dipped Pistachio Biscotti

4.7
(7)

Swap out the mix-ins in this sweet café treat and create original flavors customized just for your family.

7
7
7
7
Prep Time:
45 mins
Cook Time:
42 mins
Total Time:
1 hrs 27 mins
Servings:
60
Yield:
60 biscotti

Ingredients

  • Reynolds® Parchment Paper

  • ¾ cup granulated sugar

  • 5 tablespoons butter, melted and cooled

  • 1 tablespoon vanilla

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • 2 large eggs

  • 2 egg whites

  • 1 cup snipped dried apricots

  • 1 ¾ cups dry-roasted pistachio nuts, chopped and divided

  • 2 cups all-purpose flour

  • ½ cup cornmeal

  • 12 ounces bittersweet chocolate, chopped

  • 1 tablespoon shortening

Directions

  1. Preheat oven to 325 degrees F. Line a large baking sheet with Reynolds® Parchment Paper; set aside.

  2. Stir together the sugar, butter, vanilla, baking powder, and salt in a large bowl. Add the eggs and whites, beating vigorously with a wooden spoon until evenly incorporated. Fold in the dried apricots, then 11/2 cups pistachios until thoroughly incorporated. Gradually stir in the flour and cornmeal until very well blended (if necessary, work in the last of it with your hands). Let dough stand for 5 minutes to firm up.

  3. Divide the dough in half. Using greased hands, shape and smooth each half into an 8x4-inch loaf, spacing them 4 inches apart on the prepared baking sheet. Pat each loaf to an even thickness.

  4. Bake 24 to 28 minutes or until firm and light brown and a toothpick inserted near the center of each comes out clean. Remove from oven. Set aside; cool completely. Transfer to a cutting board. Using a large, serrated knife, cut each loaf into slices about 1/4 inch thick. Place slices, cut side down, on parchment-paper-lined baking sheets.

  5. Return one baking sheet to the oven. Bake slices 12 to 14 minutes or until toasted and light brown, turning once halfway through baking and watching closely to avoid overbrowning. Slide the parchment paper with baked cookies on it to a wire rack and let cool. Repeat with remaining slices.

  6. Microwave chocolate and shortening in a medium microwave-safe bowl on 100% power (high) 1 to 2 minutes or until melted and smooth, stirring every 30 seconds.

  7. Dip one half of each cookie crosswise into melted chocolate. Allow excess chocolate to drip off and place on clean parchment paper. Sprinkle with remaining 1/4 cup chopped pistachios and let stand until set.

Customize It:

Substitute your favorite nuts, such as peanuts, walnuts, pecans, or mixed nuts, for the pistachios. Swap out the dried apricots for another dried fruit, such as raisins, cranberries, cherries, or prunes.

REYNOLDS KITCHENS TIP:

Enjoy this chocolate-dipped classic in no time! Letting them stand and dry on the parchment paper after you've dipped them in chocolate will ensure the quickest cleanup. You can also fashion small envelopes out of the parchment paper for a crafty, hand-made touch when giving these away to friends. Add decorative ribbon and these little treat packets are sure to please everyone!

Nutrition Facts (per serving)

99 Calories
5g Fat
12g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 60
Calories 99
% Daily Value *
Total Fat 5g 6%
Saturated Fat 2g 11%
Cholesterol 9mg 3%
Sodium 55mg 2%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 4%
Total Sugars 7g
Protein 2g
Vitamin C 0mg 1%
Calcium 12mg 1%
Iron 1mg 3%
Potassium 96mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love