Biscotti has been on my to-make list for a while now, so when I found out the topic for this month’s Recipe Redux post was chocolate, I knew just what I was going to make.
These little cookies surprised everyone. My family wasn’t too keen on crunchy cookies, but after they tried them they took half the batch. I was happy to see that they went over well.
I love biscotti, partly because I love coffee and tea. It’s fun to crunch on something slightly sweet while sipping a warm beverage.
This recipe was inspired from Cooking Light’s Deep Dark Chocolate Biscotti. I was somewhat skeptical of the recipe because it has no butter or oil…simply 100% whole wheat flour and a few other ingredients.
I added in pistachios, cranberries, wheat germ, oats… and of course dark chocolate!
Dark Chocolate Pistachio Biscotti
makes 2 1/2 dozen
adapted from cookinglight.com
1 1/2 cups whole wheat flour
1/2 cups oats
2 Tablespoons wheat germ
1/2 tsp baking soda
1/4 tsp kosher salt
1/3 cup granulated sugar
1/3 cup packed brown sugar
2 large egg whites
1 large egg
1 1/2 tsp vanilla extract
3/4 cup dark chocolate chips
3/4 cup shelled pistachios, crushed
3/4 cup dried cranberries
Whisk first 5 ingredients together in large bowl. In the bowl of a stand mixer, blend sugars, eggs, and vanilla until combined. Slowly beat the flour mixture into the sugars. Remove from mixer, and stir in chocolate chips, pistachios, and cranberries just until combined.
Preheat oven to 350 degrees F. Line cookie sheet with parchment paper. Divide dough into thirds, and roll to 6- inch length and pat down to 1-inch thick onto baking sheet. (See picture).
Bake in oven for 28 minutes. Cool on wire rack for 10 minutes. Slice cookies diagonally into 30 pieces.
Decrease oven temp to 325 degrees F, place biscotti cut side down, and bake 7 minutes. Flip to other side and bake an additional 7 minutes. Cool on wire rack. Enjoy with hot tea or coffee.
Hi I’m Kristina LaRue, RD (registered dietitian nutritionist), Peloton addict and mama to two active and hungry boys. On Love & Zest, you’ll find healthy-ish recipes that fuel the whole family. I’m all about veggie-filled breakfast, meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.
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Love your photos! And these look scrumptious… maybe this weekend I'll make them. Thanks!
Chocolate + pistachios… can't wait to make this. Yum! And your pics get all the more lovely each time. Great work!!
BTW: what china is that. It looks awfully familiar 😉
Thanks Regan! You are always so encouraging. The china is Eternal by Lenox, simple and elegant (It's my moms).
First of all, these photos are gorgeous!! Second, I have been looking for a biscotti recipe and this looks perfect. I am going to make these this weekend. Thanks!
Thank you!! Hope you enjoy them! I'd love to hear what you think.
I love biscotti! These look fantastic, especially with the whole wheat flour and oats and wheat germ added in. These are my kind of cookie! I'm going to bookmark this to try sometime 😀
My husband will love these and I don't know why I don't make them. Much better then the packaged crumb cakes (you know who's they are) he takes to work for coffee breaks. I have pistachios left over from my Redux contribution and everything else is in my pantry but I wonder how well they will bake halved? I guess I can always feed his co-workers.
I'm sure his coworkers wouldn't complain! Not sure how they would do halvies?.. although, can't say I haven't used 1/2 an egg in a recipe 😉
I adore making biscotti and I've done cranberry + pistachio combination but thought to add chocolate chips. Look forward to making this version!
Thanks Deanna! It sure was fun… my first time making it too.