12/10/2020 3:55:12 AM

DARK CHOCOLATE PISTACHIO BISCOTTI | Recipe by Florencia Palmaz from At The Table and Around the Fire

PAIRING: Palmaz Vineyards Gaston Cabernet

Biscotti is a yummy and versatile cookie: deliciously dip-able in coffee or tea for a cozy afternoon or savoured with a glass of our Gaston Cabernet Sauvignon—if you have this limited release, show-stealing wine in your cellar. If not, this twice-baked cookie is perfect to taste with our Palmaz Cabernet Sauvignon.

A note from Florencia Palmaz:
Biscotti are easy to make and extremely forgiving — perfect for my personality, as I do not have the calm, precise temperament for pastries. Thankfully, sloppy dough rolls actually make better biscotti. If you roll the dough too tightly when forming the loaf, the biscotti becomes hard. Allow the loaf to be deformed and oddly shaped. Once you cut the slices, they’ll look uniform and have an airier, crispy bite.

MAKES 40 TO 50

4 ounces good quality (65% or more cacao) semi-sweet chocolate chips

1 cup firmly packed light brown sugar

1 3/4 cups all-purpose flour

1/3 cup unsweetened cocoa powder

1 teaspoon baking soda

1/4 teaspoon sea salt

1 tablespoon instant espresso powder

3 large eggs

1 1/2 teaspoons pure vanilla extract

1 cup salted, roasted, peeled pistachios

1. Preheat the oven to 350°F. In a food processor, add the chocolate and brown sugar and pulse until finely ground.

2. In a large bowl, sift the flour, cocoa powder, baking soda and salt together. In a standing mixer, combine the sugar-chocolate mixture with the flour mixture and espresso powder. Add 1 egg at a time until combined. Mix in the vanilla and pistachios.

3. Remove the dough from the bowl and cut into 4 sections. Form the dough into 1-inch-diameter tubes and place on a parchment-lined baking sheet. Leave some space around the dough tubes, as they will double in size. Bake for about 20 to 25 minutes, or until the surface is cooked but the center is still soft.

4. Remove from the oven and allow to cool. Lower the temperature to 300°F. Cut the dough on a bias into 1/2-inch-thick slices and place on a baking sheet cut-side down. Bake for another 15 minutes. Remove from the oven and allow to cool. The biscotti can be stored in an airtight jar for up to 1 week.