I love a good biscotti. It’s really the perfect cookie that holds up to a cup of hot coffee. I’m a big dipper and biscottis are the perfect dunkers because of their crisp texture. Biscotti simply means “twice cooked in Italian. And despite its meaning, they’re so easy to make! Although I enjoy them year round, I always correlate biscottis and Christmas together. So give me all the biscottis this Christmas. Particularly These Tahini & pistachio chocolate biscotti, which are pretty darn delicious and are the perfect holiday cookie.
I love pistachios and I love tahini, I’ll put them in just about anything. I really enjoy baking with tahini and its nutty flavor. There’s so many uses for it. It’s just as delicious in a salad dressing as it is in a latte. Yes a latte! Tahini is basically sesame seeds ground up into a paste. This is not your typical biscotti, but it’s Christmas so anything goes.
Tahini & pistachio chocolate biscottis really are full of delicious flavor and texture.
I like to use salted butter in my batter as it really highlights the rest of the flavors in the cookie. They’re also bit of almond extract for that extra special note and of course vanilla. Also, semi sweet chocolate chunks, because there can never be enough chocolate in anything.
Ingredients for tahini & pistachio chocolate biscotti
- Butter
- Sugar
- Eggs
- Vanilla & almond extract
- Tahini paste
- Flour
- Baking powder
- Salt
- Chocolate chunks & pistachios
Once the cookie batter is made, I form it into a log and bake it for about 15-20 minutes. Then I remove it from the oven and allow it to slightly cool before I slice into it diagonally. About 3/4 inch to 1 inch thick. Then they are baked again until golden brown and mostly crisp. They will continue to crisp out of the oven.
These are very simple to make and they pack a bunch of delicious flavors. They also make great cookie gifts for friends, family and coworkers! If you want to make them extra special, dip them in some melted chocolate and top them with pistachios, flakey salt or sesame seeds. Optional, but totally worth the time. This recipe makes 16-18 biscottis.
Tahini & Pistachio Chocolate Biscotti
Equipment
- Stand Mixer
- Sheet Pan
- Wire Rack
- Parchment Paper
- Mixing Bowls
- Spatulas
- Serrated knife
Ingredients
- 2⅓ cups flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup salted butter softened
- 1 cup sugar
- 2 large eggs
- 1¼ tsp vanilla extract
- ¼ tsp almond extract
- ¼ cup tahini paste well stirred
- ⅓ cup semisweet chocolate chunks
- ½ cup chopped pistachios
Instructions
- Preheat your oven to 350°
- In a mixing bowl, add your dry ingredients except the sugar. Whisk to combine. In a stand mixture fitted with a paddle attachment, beat your butter and sugar on medium until fluffy and well combined. About 2-3 minutes. Add in 1 egg at a time and continue to mix. Be sure to scrape the sides of the bowl after each addition of ingredients. Next add in your extracts and tahini. Continue to mix on medium and gradually add in the flour mixture Don't over mix.
- Next, fold in your chocolate and pistachios with a spatula. Dump the mixture onto a sheet pan lined with parchment paper. Shape the dough into a log 2-4 inches in width and around 12-14 inches in length. If your dough is too sticky, sprinkle a little flour on top. Bake the log for about 15 minutes. Remove it from the oven and allow it to slightly cool for about 5-10 minutes.
- Using a serrated knife, cut your log diagonally about ¾-1 inch thick. I get anywhere between 16-18 biscottis. Arrange them back onto a sheet pan with parchment paper laying them flat and bake for an additional 15 minutes or until lightly brown. After they're done baking remove them from the oven and place them on a wire rack so they can continue to crisp up. If you wan't to take them over the top, dip them in chocolate and top with nuts, sesame seeds and flake salt, or just enjoy them as is.
Notes
- If you don’t have a stand mixer, you can use a handheld mixer as well.
- If you don’t have almond extract, you can omit this ingredient.
- I like to use salted butter, but you can use unsalted if that’s what you have on hand.
- Any type of nut would work in this biscotti. Almonds, walnuts or even hazelnuts.
