Eggless Chocolate Pistachio Biscotti Recipe

Sasmita Sahoo
Eggless Chocolate Pistachio Biscotti Recipe
174 ratings.

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

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

Cuisine: Continental
Course: Snack
Diet: Vegetarian
Prep in

10 M

Cooks in

60 M

Total in

70 M

Makes:

4 Servings

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 Cooking oil , (or melted butter)
  • 2 teaspoons Vanilla Extract
  • 1/4 cup Pistachios , coarsely chopped
  • 1/4 cup Chocolate chips

How to make 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

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Last Modified On Wednesday, 03 January 2018 10:22
     
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