Chocolate Pistachio Biscotti Dipped in Chocolate

Follow our step-by-step guide on how to make Chocolate Pistachio Biscotti Dipped in Chocolate.

1. Step 1

   Begin by preheating your oven to a cozy 325°F (160°C).

2. Step 2

   Prepare a large baking sheet by lining it with Reynolds® Parchment Paper and set it aside for later use.

3. Step 3

   In a spacious mixing bowl, blend together sugar, melted butter, vanilla extract, baking powder, and salt until the mixture is smooth and inviting.

4. Step 4

   Introduce the eggs and egg whites, and with a sturdy wooden spoon, beat the mixture vigorously until everything is harmoniously combined.

5. Step 5

   Gently fold in the snipped dried apricots and 1 1/2 cups of chopped pistachios, ensuring they are evenly distributed throughout the dough.

6. Step 6

   Gradually incorporate all-purpose flour and cornmeal, mixing until the dough is well blended; don’t hesitate to use your hands to bring in any stubborn bits of flour.

7. Step 7

   Allow the dough to rest for about 5 minutes to firm up slightly.

8. Step 8

   Next, divide the dough into two equal portions.

9. Step 9

   With greased hands, shape each portion into an 8x4-inch loaf, placing them 4 inches apart on the prepared baking sheet.

10. Step 10

    Pat each loaf down to achieve an even thickness.

11. Step 11

    Bake in the preheated oven for 24 to 28 minutes, or until the loaves are firm and lightly golden.

12. Step 12

    A toothpick inserted into the center should come out clean.

13. Step 13

    Once baked, remove the loaves from the oven and let them cool completely on a wire rack.

14. Step 14

    When cooled, transfer the loaves to a cutting board and slice each one into 1/4-inch thick pieces using a large serrated knife.

15. Step 15

    Arrange the slices cut side down on parchment-lined baking sheets.

16. Step 16

    Return one baking sheet to the oven and toast the slices for 12 to 14 minutes, turning them halfway through to ensure even browning.

17. Step 17

    Allow the toasted slices to cool on a wire rack before repeating the process with the remaining slices.

18. Step 18

    For a delightful finishing touch, melt chopped bittersweet chocolate and shortening in a microwave-safe bowl.

19. Step 19

    Heat on high for 1 to 2 minutes, stirring every 30 seconds until the mixture is smooth and glossy.

20. Step 20

    Dip one half of each biscotti into the melted chocolate, letting any excess drip off.

21. Step 21

    Place the dipped biscotti on clean parchment paper and sprinkle with the remaining 1/4 cup of chopped pistachios.

22. Step 22

    Allow them to rest until the chocolate sets, creating a deliciously elegant treat that’s perfect for sharing or savoring all on your own.

23. Step 23

    Enjoy the delightful crunch and rich flavors of your homemade biscotti!.