Tuesday, January 28, 2014

Chef Chuck's Pistachio Cookies

Biscotti al Cioccolato e Pistacchio

Some of the best pistachios in the world grow in the fertile hills of Sicily, which makes this recipe a, Sicilian favorite.  A soft and sweet cookie because of the additive of chocolate covered pistachio nuts. These cookies are made with almond flour which you can make at home with a food processor or is easily available.  By using the chocolate covered pistachio's, almond flour and a hint of fruity olive oil these cookies have a unique taste. 

 Pistachio Cookies

1 cup pistachios, shelled
1/4 cup semi-sweet chocolate
8 tablespoons butter, softened
1 1/2 cups sugar
2 eggs, room temperature
1/4 cup olive oil
1 1/4 cup almond flour
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla

Melt chocolate in a double boiler, coat pistachios lay out on a small baking pan and refrigerate.
In a blender cream butter add sugar and beat for 2 minutes.  Add one egg at a time,  vanilla and olive oil.  Combine all dry ingredients, lower the speed and slowly add in just till combined.  Separate nuts and hand fold them in.  Form small balls and place on a baking pan with a liner or butter.
Bake at 350 degrees for 12 minutes.  Or you can make an 11 x 4 log, bake it and then using a cookie cutter, cut out rounds that's what I did. Bake at 350 degrees for 25 minutes. 
 
Ricette by Chef Chuck's Cucina

2 comments:

  1. Wow! That sounds so yummy! Can't wait to try these cookies Chef Chuck. Can salted shelled nuts be used or do you strongly recommend plain pistachios from Italy only? A good fall treat. . .thank you for sharing my favorite chef!

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  2. Hello, thank you for indulging in my cookies!
    I recommend salted Pistachios, for it enhances the flavors...
    ~Enjoy~

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