Baking Classics: Chocolate-Pignoli Biscotti

Cooking Classics. How To Toast Pine Nuts By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef TV Cooking Personality Food Stylist Writer Modern Southern Recipes & Socials Game Day EntertainingBaking Classics

The Technique

Chocolate-Pignoli Biscotti

Chocolate-Pignoli Biscotti is a rich tasting cookie & makes plenty to feed a crowd. It’s perfect to snack on during the week or offer guests when entertaining. The cookies may also be packaged in clear bags & tied with ribbon to share as hostess gifts or party favors. The dough can be made by hand, shaped into logs, then baked. Allow them cool so they slice beautifully, then arrange the pieces on half sheet pans to bake once again until crisp. Look to The Basics: Pignolias for additional pointers when working with pine nuts. This version may be accompanied with Pecan Biscotti for lovely variety. Learn how to make an irresistible cookie everyone will rave over.

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rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickChocolate-Pignoli Biscotti
makes about 5 dozen

1 1/2 cups all purpose flour
3/4 cup cocoa powder
1 cup sugar
1/4 cup plain yellow corn meal
3/4 tsp baking soda
1/2 tsp kosher salt
1 cup toasted pine nuts
3 lightly beaten eggs
1/4 cup melted butter, cooled
1/2 tsp vanilla bean paste
2 tsp sugar

Preheat the oven to 350 degrees. Whisk together the flour, the cocoa powder, 1 cup of sugar, the cornmeal, the baking soda & the salt in a large bowl. Stir in the pine nuts. Whisk together the eggs, the butter & the vanilla in a small bowl. Pour the wet ingredients over the flour mixture. Fold the egg mixture into the flour mixture using a rubber spatula just until a moist, firm dough forms. Shape the dough into 2 {10 x 2 1/2-inch} logs using a little additional flour, if necessary to prevent sticking & place them onto a parchment paper-lined half sheet pan two inches apart. Smooth the dough surface using your fingers for a neat & tidy appearance. Sprinkle 2 teaspoons of sugar over the top of the dough. Bake 35 to 40 minutes or until the splits in the surface are set & dry. Remove the pan from the oven. Cool 1 hour.

Preheat the oven to 325 degrees. Slice the logs to a 1/4-inch thickness using a serrated knife. Place the pieces cut side down onto parchment paper-lined half sheet pans. Bake 25 minutes. Remove the pans from the oven. Cool completely.

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How To Make Chocolate-Pignoli Biscotti

Chocolate-Pignoli Biscotti can be made several days ahead of time & actually taste a bit better as the flavors have time to develop. They are the ideal cookie to serve for a variety of functions since the recipe yields a large quantity. Accompany them with hot tea & coffee or package them as hostess gifts or party favors to leave a lasting impression with friends.

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rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique 

A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.

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The Blending Procedure

Many biscotti recipes are prepared by hand & use a basic muffin method blending procedure in which the wet ingredients are folded into the dry ingredients just until the dough comes together. This technique will ensure that the gluten in the flour is not overworked. Preheat the oven to 350 degrees. Whisk together the flour, the cocoa powder, 1 cup of sugar, the cornmeal, the baking soda & the salt in a large bowl.

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Stir in the pine nuts.

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Whisk together the eggs, the butter & the vanilla in a small bowl. Pour the wet ingredients over the flour mixture.

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Fold the egg mixture into the flour mixture using a rubber spatula just until a moist, firm dough forms.

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The Shaping

Evenly shaped logs in length & thickness will yield the prettiest cookies once cut & baked for a second time. 

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Remove the dough from the bowl. 

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Divide the dough in half using a bench scraper. 

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The First Bake

Shape the dough into 2 {10 x 2 1/2-inch} logs using a little additional flour, if necessary to prevent sticking & place them onto a parchment paper-lined half sheet pan two inches apart. Smooth the dough surface using your fingers for a neat & tidy appearance. Sprinkle 2 teaspoons of sugar over the top of the dough.

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Bake 35 to 40 minutes or until the splits in the surface are set & dry. Remove the pan from the oven. Cool 1 hour.

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The Slicing

Giving the logs ample time to cool will aide in producing beautiful cuts without tearing. If some of the ends do fall away. Gently press them back together & bake them as directed. The second bake will fix those potential imperfections. Preheat the oven to 325 degrees. Slice the logs to a 1/4-inch thickness using a serrated knife. 

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The Second Bake

It is the second bake that gives biscotti its signature crisp, crunch. Place the pieces cut side down onto parchment paper-lined half sheet pans. 

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Bake 25 minutes. Remove the pans from the oven. Cool completely.

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The Chocolate-Pignoli Biscotti

The sugar adds a lovely touch to the top of the cookies & a bit of extra sweet flavor. Store in a jar with a tight fitting lid up to one week.

The Tune
“I Wished On The Moon” Billie Holiday 

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* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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