Michael Chiarrello
Granulated sugar – 2/3 cup 
Olive Oil – ¼ cup (or canola oil;I used olive)
Eggs – 2
Vanilla extract – 2 tsp
Baking powder – 1 tsp
Salt -1/8 tsp
Flour – 1 3/4 cups
Unsalted pistachios – 1/2 cup / coarsely chopped
Dried currants – 1/2 cup (original post has dried cranberries)
Chocolate chips – ½ cup
Walnuts – ½ cup/choppedMethod:
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Line a baking sheet with parchment paper or silpat sheets.
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Sift the flour + salt + baking powder
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Beat the olive oil with the sugar.
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Add the vanilla extract + eggs & beat well.
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Stir in the flour mix. Divide it into 2 bowls.
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Gently turn the pistachios + currants into one half; and chocolate chips + walnuts into the other.
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Transfer the dough to your parchment lined baking sheet and form into a log, about 12” X 3 ½”. The dough is very sticky, so you may have to dampen your hands to form the log.
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Bake for 35 minutes, or until firm to the touch & light golden brown. ( I over baked it in my general excitement).
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Remove from oven and cool for about 10 minutes.
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Transfer the log gently to a cutting board and cut diagonally into 2 cm slices with a sharp serrated knife.
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Reduce oven temperature to 135 degrees C. Place the biscotti, cut side down, on the baking sheet. Bake 8 minutes, turn slices over, and bake for another 8 minutes or until golden brown.
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Remove from oven and let cool. Store in an airtight container.
- Makes about 20 – 24 biscotti
Note: If you are doing just the pistachio version, increase the pistachios to 1 1/2 cups; the currants remain at 1/2 cup & leave the chocolate chips & walnuts out. I just tried to get a bit of variety.
The Italian Cookie for ‘Coffee Lovers’ or ‘Wine Dunkers‘!
Biscotti have a long shelf life & make wonderful gifts. Stack them up & tie them together with a pretty ribbon; put them in a jar; or else fill them up in a lovely mug! If you use pistachios and dried red cranberries, these are all ready and dressed up for Christmas!
This is so festive, its gotta be a under the tree. So I’m sending this one as well off for Zlamushka’s ‘Spoonful of Christmas’.
Just found another Christmas event at Susan’s ‘Food Blogga’ which invites posts for Christmas cookies until 17th December…which gives people a chance to make them well before Christmas. Swell idea…so this one goes off to Food Blogga as well!! Can you hear the bells a-ringin’?
looks like biscotti season has started in the blog… just checked out a version by cookery corner. and interestingly last sat i went for a baking course (whole meal christmas goodies) and biscotti landed in my hands:) we used 50gms butter for 250gms whole meal flour. and believe me even with butter the dough was way too sticky. so we spooned the dough and sort of formed a loaf with wet hands. but the end result was delicious.
What a happy coincidence, Latha. I tried a butter version last year & it came out quite nice. This one with olive oil is great;maybe better than the earlier one I made. The pistachio nut seems to have found its right place in here!! I spooned the dough too which was a bit uncookie like…but in the end, all was well!!
Hey.. what a coincidence I posted biscotti too today and it seems like our recipes are pretty similar too down to the olive oil! 🙂 The original recipe i followed uses pistachios too but I substituted that with almonds and added choc. chips and cranberries. I spooned mine onto the paper and formed a loaf with wet hands. Yours looks crumbly and delicious.
Hehe, I agree with latha. It looks like biscotti season is here. Just the other day I was looking at some biscotti recipes to try for the first time. I will definitely be trying this one.
Cheers!
Deeba, are you crazy? Of course I am never tired of new gift ideas. Particularly not when this gorgeous. Biscotti definitely are THE GIFT! I love the plush bear peeking into the biscotti bowl… How cute… Please keep posting 😉
Currents, pistachio’s, walnuts and chocolate chips…wow, that’s a great sounding cookie!
They are lovely. Viji
i love the word ‘biscotti’.. its so unique 🙂
Hi,
Saw your comment on my post. You’ve got to be joking! Got “miles to go” before I reach what you’re doing.
Have just vowed to take baking a bit more seriously, though. Love biscotti and yours look good.
Oh, Deeba, these biscotti are ideal for Christmas– such festive colors! I love the idea of using olive oil as well. I’ve never done that before with biscotti, but I’m definitely going to try it. Thanks for the delicious recipe and for participating in Eat Christmas Cookies! I’m so happy that we know each other now. I’ll be looking forward to our future visits. -Susan 🙂
Hello,
Tried your version of “Biscotti”.Came out absolutely great. Just added orange zest instead of vanilla essence.
Thanks for posting a great recipe.
Dhara
Found you via FoodBlogga – I made some very similar biscotti this week (recipe is from a cookbook, though) and they were good – made “traditionally” meaning without butter or oil! If you’re interested, the post is called Mosaic Biscotti from Monday.
Deeba, I made these biscotti today and they turned out just EXCELLENT !!..I tried only with cranberries, but we loved them. Now, will try with different combinations next time, Thanx for a wonderful recipe !!!
yeay… i did, i did… finally i tried a recipe from your impressive collection:) you’re absolutely right; i don’t think i’ll go back to the butter version (pls. refer to my comment… i was the first one!). this is awesome. i made with hazelnut and chocolate. i didn’t have cranberries so wasn’t sure what to match with pistas. but i’ve enough pistas to try out soon. thank you a lot. i’ll never fail to treat my friends with this whenever there comes by a chance…
Hello Deeba, You have a lovely blog… and nice entries… i am now following blog… Thanks
Hi
This is the first recipe of yours that i tried and it came out amazing!
My husband is not too fond of baked stuff but he absoulutely loved it and the biscotti jar becomes empty every other day.
I used almonds and green raisins in the recipe.
So yummy esp with so little oil!
Thanks a ton Deeba
Congratulations on making one of the top blogs!
Rita
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