Madeleine Effect

Stir up some memories!

  • Home
  • Recipe Box
  • PopUP Baking Classes in the Bay Area
  • About
  • Contact Us

Chocolate Pistachio Cranberry Biscotti

October 21, 2015 Sasha Crehan Leave a Comment

Chocolate Pistachio Cranberry Biscotti with Bartavelle Cafe latte
Chocolate Pistachio Cranberry Biscotti

At our house we like biscotti with a good cup of coffee. In Berkeley (where the freshly roasted coffee craze began in the mid-sixties) there are lots of options for coffee, but nowhere compares to the perfectly made, and perfectly presented, lattes and espressos at Bartavelle Café.  To best show off these chocolate biscotti I knew that Bartavelle was the place to go. On a sunny afternoon, when the café was quiet, we took a couple of pictures. Their coffee is as photogenic as it is delicious, and made a gorgeous backdrop. After the photographs were taken we put away  our biscotti props and ordered our favorite avocado toast with pickled vegetables.

chocolate-pistachio-cranberry-biscotti-doughOne way to get honest feedback about something you’ve made is to secretly watch from afar. I tested this method by bringing a plate of these biscotti to a meeting and having someone else place the platter on the table. I stayed at the back of the room. A few people took a cookie right away. Then a buzz began in the room as people took their first bite and smiled. By then the meeting had begun, and late comers had to figure out a way to sneak to the table unnoticed.

Biscotti dough rolled out for first bakeOne by one people reached for their invisibility cloaks and tip toed to the table for a taste. Others inched along the wall to the table, just close enough to grab one more cookie from the disappearing pile. Seeing a room full of chocolate lipped biscotti eaters is a sight to behold. If the Multigrain and Seed Biscotti are the chameleon cookie, these are the stealth bomber cookie. A chocolate explosion of the best kind.

chocolate-pistachio-cranberry-biscotti-first-bake
First bake

chocolate-pistachio-cranberry-biscotti-on-wood

chocolate-pistachio-cranberry-biscotti-second-bake

These cookies are not the dry crunchy biscotti you find on a shelf at the grocery store. They are brownies disguised as biscotti–moist and desserty. Because they are full of cocoa powder, cranberries, and chocolate chunks they remain somewhat soft and delightfully chewy, even after a long second bake. I often do a shorter second bake to keep them even moister. Except for their shape, I wouldn’t really call them biscotti at all. They are the perfect accompaniment to a good strong cup of coffee, or an ice cold glass of milk. Maybe a better name for them would be Twice Baked Brownies.

chocolate-pistachio-cranberry-biscotti-with-milk
Oh, yes. We ‘got milk’
chocolate-pistachio-cranberry-biscotti-expresso
Espresso as it was meant to be

Print
Chocolate Pistachio Cranberry Biscotti

Rating: 51

Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 2 hours

Yield: About 5 dozen

Chocolate Pistachio Cranberry Biscotti

Ingredients

  • 1 cup (4 oz.) dried cranberries
  • 2 cups (8 ½ oz.) toasted pistachios
  • 1 ¾ cups (8 ¾ oz.) all-purpose flour
  • 1 ¾ cup (14 oz.) brown sugar
  • ½ cup (3 ½ oz.) granulated sugar
  • ¾ cup (3 oz.) unsweetened cocoa powder
  • 1 teaspoon salt
  • ¼ teaspoon baking soda
  • 3 large eggs
  • 4 tablespoons (2 oz.) softened butter
  • 1 teaspoon vanilla extract
  • 7 ½ oz. bittersweet chocolate, cut into chunks

Instructions

Preheat the oven to 325 degrees F.

In an electric mixer fitted with a paddle attachment, combine the flour, sugars, cocoa, salt, and baking soda and mix to combine. Add the eggs one at a time, mixing well after each addition. Add the butter and vanilla extract and mix to combine. With a rubber spatula or wooden spoon, stir in the pistachios, chocolate chunks, and cranberries. Let the dough rest for 5 minutes.

Wet your hands to keep the dough from sticking to them. Divide the dough into two equal pieces. Form the pieces into 2 logs and place them on a parchment lined baking sheet. Bake for about 30 minutes, or until firm. Cool completely.

Reheat the oven to 200 degrees F. Use a serrated knife to slice the log into ¼ inch slices. Place the sliced biscotti on a parchment lined baking sheet cut side down. Bake in the oven for about an hour until firm and crisp. OR bake for less time (or not at all) if you like a softer cookie. A shorter bake will mean the cookies won’t stay fresh for as long, but they will be delicious.

Store biscotti in an airtight container. They also freeze well.

Adapted from Claudia Fleming’s recipe for Chocolate Biscotti with Pistachios and Sour Cherries.
3.1
http://madeleineeffect.com/2015/10/chocolate-pistachio-cranberry-biscotti/

chocolate-pistachio-cranberry-biscotti-lounging

recipes Biscotti, Chocolate, Cranberry, Pistachio

Leave a Reply Cancel reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Follow us Here

  • Email
  • Facebook
  • Google+
  • RSS
  • Twitter

Some of our favorites

Apple Bay Leaf Biscotti Blueberry Bread Brittle Butter Cake Caramel Caramel Sauce Carrots Chocolate Cookie Coriander Seeds Cornmeal Cranberry Cream Crumble Crust Curd Curry Custard Dessert Dough Ginger Honey Huckleberry Ice Cream Lemon Lemons Lemon Verbena Pantry Peach Peppercorns Rhubarb Sauce Savory Sesame Seeds Shell Sherbet Streusel Sumac Tart Thyme Za'atar

Meet the Chef

Sasha

Get our Newsletter Here

Find your next favorite recipe!

Copyright © 2014 - 2023,       madeleineeffect.com - All Rights Reserved

Copyright © 2023 · Daily Dish Pro Theme on Genesis Framework · WordPress · Log in