This recipe is my version of "Mama Bruno's Biscotti Almond Cookies." These are subtly sweet, spicy biscotti with the tiniest hint of cocoa, loads of pistachios or almonds, or both. These would also be amazing without nuts! Either way, they are perfect for dipping in a hot cup of coffee! They aren't difficult, but they do require to be baked twice, with a cooling period in between bakings. *As an Amazon Associate I earn from qualifying purchases.
Allow 15 minutes to cool between first and second bake15mins
¾tspcocoa powderyou could reduce this to 1/2 tsp for a milder flavor, but the cocoa is pretty subtle.
2½cupsflourall purpose (plus an extra tbsp or two to flour your surface and hands)
1½cups*pistachios and/or almonds roughly chopped -I like either all pistachios or half pistachios and half almonds. *reserve about 2 tbsp finely chopped nuts and set aside to garnish the loaves. (Optional)
Preheat oven to 325°
In a large mixing bowl, beat eggs and set aside a tbsp. or two to use to brush on the loaves before baking
Add sugar & oil and beat until combined
Mix in vanilla and molasses
In a medium bowl mix together the salt, cocoa, spices, flour, and baking powder.
Add the flour and spice mixture to the large bowl about a third at a time. The dough will get stiff, so if you are hand mixing you'll probably need to pour it out onto a clean surface and finish mixing it together with your hands.
Knead or mix in the nuts.
Divide the dough into two flat long loaves and place on a parchment-lined baking sheet.
Brush the loaves with egg wash and sprinkle the chopped nuts over the tops. (I sprinkled sugar and a dusting of cocoa powder over one loaf)
Bake for 30-35 minutes or until cooked through. It should spring back lightly to touch. Reduce oven temperature to 210°, or turn it off until you’re ready for the second baking.
Remove the loaves from the oven and cool on the baking sheet for ten minutes. Don’t remove them from the sheet for at least ten to fifteen minutes- they are very tender.
Gently move your cooled loaves to a cutting board/surface. Using your fingertips, sprinkle the tops of the loaves with a few lite splatterings of water to moisten. (This will help keep the tops of the loaves from cracking when slicing these into cookies.)
Using a sharp serrated knife slice each loaf into about 10-12 even slices. (You could also slice these into (fewer) longer biscotti by slicing in the along the long edge.)
Add a cooling rack(s) to the cookie sheets and carefully place the cookies on the racks. You may want to use a spatula to support the tender cookies from the bottom.
Bake at 210° for twenty-five minutes. Check them midway to make sure they aren't browning too much. If so, reduce to 200°
Reduce heat to 190° and bake for an additional twenty-five to thirty minutes. They should feel dried out by now. They may still be a little soft in the middle until they have cooled completely. If you prefer a softer, more cookie-like biscotti remove them from the oven after 10 to 15 minutes and allow to cool on the rack.
*For extra hard but great dipping biscotti, leave the biscotti in the oven and turn off the oven. Forget about them for an hour or two! They’ll be super hard and crunchy!
Allow biscotti to cool on the racks to prevent breaking and to harden.
I hope you try and love these biscotti as much as my family does! *As an Amazon Associate I earn from qualifying purchases. Support your favorite food bloggers by rating or liking our recipes, or start your Amazon shopping from a link on a food blog. The blogger receives a small commission, at NO cost to you.