Eggless Chocolate Pistachio Biscotti Recipe

January 2, 2018

0

2137


Eggless Chocolate Pistachio Biscotti Recipe
Time:Prep: 10 M|Cook: 1h 0m|Total: 1h 10min
Makes:4 Servings
Meal:Snack
Cuisine:Continental

Biscotti also known as 'cantuccini' are the authentic Italian biscuits. The word 'biscotti' means twice-baked, and these type of biscuits are baked twice in oven. Basically, these are oblong shaped as well as dry and crunchy in texture. Since these Eggless Chocolate Pistachio Biscotti are baked twice, these are very dry and hence can be stored for longer periods. Serve Eggless Chocolate Pistachio Biscotti recipe during tea time with tea or coffee. It is popularly consumed after dunking in hot beverages.

Serve these crunchy Eggless Chocolate Pistachio Biscotti Recipe as an accompaniment with Arabic Coffee or Adrak Chai

Here are more similar recipes for you to try

  1. Parmesan Cheese Biscuits Recipe
  2. Gingerbread Biscotti Recipe
  3. Kashmiri Roth Recipe
  4. Eggless Cranberry Pistachio Biscotti Recipe

Ingredients

    3/4 cup All Purpose Flour (Maida), (more for dusting)
    2 tablespoons Cocoa Powder
    1 teaspoon Baking powder
    5 tablespoons Caster Sugar, powdered
    1 tablespoon Milk
    5 tablespoons Oil, (or melted butter)
    2 teaspoons Vanilla Extract
    1/4 cup Pistachios, coarsely chopped
    1/4 cup Chocolate chips

Instructions for Eggless Chocolate Pistachio Biscotti Recipe

    1

    To prepare Eggless Chocolate Pistachio Biscotti Recipe, whisk oil and powdered caster sugar in a bowl until a smooth texture.

    2

    Then add vanilla essence, milk and whisk a bit more.

    3

    Now add all purpose flour, cocoa powder, baking powder, coarsely chopped pistachios and chocolate chips. Mix everything well to get a sticky dough.

    4

    Preheat the oven at 180 degrees.

    5

    Place the whole dough on baking sheet and shape into approximate 6 cm wide and 20 cm long log. Bake for 25-30 minutes or until firm to the touch.

    6

    Remove from the oven and allow it to cool at least 15-20 minutes. Using a serrated knife, cut the log into 1 inch thick slices. Place the slices on their sides on the baking sheet.

    7

    Bake for 10 minutes and take out. Flip them and bake for 10 more minutes.

    8

    Remove from oven and transfer to a wire rack to cool completely. It will become even more hard after cooling. 

    9

    Serve these crunchy Eggless Chocolate Pistachio Biscotti Recipe as an accompaniment with Arabic Coffee or Adrak Chai

Editor's Notes:

Note: While slicing the baked log, keep patience and slowly slice out because it tends to break.



More Recipes from Cookie & Biscuit Recipes

Zesty Sunshine Delight: Homemade Lemon Cookie

1562

Eggless Cranberry Pistachio Biscotti

9313

Nankhatai

8001

Whole Wheat Chocolate Chip Cookie With Jaggery | Eggless

4796

Cranberry Cookie

745

Delicious Spicy Chyawanprash Cookies

1084

Muesli Ragi Chocolate Chip Cookies

1454

Indian Style Jeera Biscuit

3730

Moon Biscuits

2459

Whole Wheat, Oatmeal and Amaranth Fruitcake Cookie

1452

Chocolate Crinkle Cookies

2058

Chocolate Salami

935

Olive Oil & Cranberry Cookies

1122

Eggless Oats Cranberry Almond Cookies

1843

Orange Zested Shortbread Cookie

1370

Torcettini Di Saint Vincent

1501

Southern Buttermilk Biscuits

13524

Spiced Whole Wheat Cookie

2036

Pistachio Cranberry Cookie

467

Indian Spicy Masala Cookie

20873

Lemon And Rosemary Shortbread Cookies

1633

Chocolate Almond Raisin Cookie

1353

Japanese Senbei

1817

Matcha Cookies

2199


Comments(0)

Loading comments...