American Pistachio & Chocolate Chunk Biscotti

Rating: 
Yield: 
13 logs @ 905 g (32 oz) = 400 individual pieces depending on size.
Ingredients: 
Dough g/ml lbs./oz Baker's % Yield % Notes
Flour, High Gluten 3180 g 7 lbs 100.00 % 26.3 %
American Pistachios 2720 g 6 lbs 85.7 % 22.5 % whole
Sugar, granulated 2270 g 5 lbs 71.4 % 18.7 %
Chocolate chunks 1500 g 3 lbs 5 oz 47.3 % 12.4 %
Eggs, whole 1360 g 3 lbs 42.9 % 11.3 %
Butter, unsalted 910 g 2 lbs 28.6 % 7.5 %
Butter flavor 56 ml 2 oz 1.8 % 0.46 %
Vanilla extract 56 ml 2 oz 1.8 % 0.46 %
Baking powder 42 g 1 1/2 oz 1.3 % 0.38 %
Total 12094 g 26 lbs 10.5 oz 380.8 % 100.00 %


Instructions: 

With a paddle attachment cream the butter and granulated sugar for 5 minutes on medium speed. Add the butter and vanilla extract. Add the eggs one at a time until fully incorporated, scraping the bowl periodically. Sift the flour twice with the baking powder. Add the flour mixture on low speed and continue until combined. Do not over mix. Add American pistachios and chocolate chunks and scrape down the bowl. Mix on low speed until evenly incorporated.

Place batter on a floured surface. Using a balance bean scale divide the batter into 2 pound portions. Roll each piece to about 4 inches wide and 18 inches long. Place the dough pieces, three to a pan on parchment paper lined sheet pans. Brush evenly with egg wash and bake in a 375°F / 190°C oven until golden brown, about 17-20 minutes. Cool lightly. Using a chef’s knife and cutting board cut the logs into ¼ inch / 0.6 cm slices. Place slices back onto the sheet pans and toast in an oven at around 200°F / 93°C until dry and crisp.

Notes
• All ingredients should be at “room” temperature. 65°F / 18°C to 75°F / 24°C is the optimum range temperature to achieve the optimum creaming.

• If desired 2 ounces / 56 g of cinnamon can be added as an additional flavoring.

• Always sift the flour and leavening agent at least twice before adding to a batter. This will help to remove any impurities, aerate the flour and it helps to distribute the leavening agent evenly in the final batter.

• Use a good quality chocolate.

• If possible the sliced biscotti’s can be dried very economically in an oven that is switched off for the day. Leave the cookies in the oven over night. Don’t forget to remove the cookies from the oven before operating the oven the next day.

• The cookies have an extended sheflife due to its low moisture contest. Store in airtight containers. However, if the cookies absorb any unwanted moisture, dry again as needed as descript above.

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fun facts

Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.

According to a Penn State University study, it is suggested that pistachios reduce the body's biological response to stress.

One serving of pistachios has as much potassium (300mg, 8%) as an orange (250mg, 7%).

Pistachios are high in phytosterols which may lower cholesterol levels and decrease the risk of heart disease. In animal studies phytosterols have been shown to potentially have anti-cancer properties.

One serving of pistachios is 49 nuts, more than any other tree nut.

Forty-nine pistachios serve up to 20 percent of your Daily Value of B6, about the same as half an avocado.

You can obtain more dietary fiber from a serving of pistachios (3g) than a 1/2 cup of cooked broccoli, and the same amount of dietary fiber as an orange or an apple — approximately 10 percent of the Daily Value.

Just a single serving of pistachios provides you with the same amount of protein in a one-ounce serving of soybeans and can serve as a protein alternative to meat, poultry or beans according to the USDA Food Guide Pyramid.

Pistachios are a naturally cholesterol-free snack and contain just 1.5 grams of saturated fat.

Celebrate the greatness of nuts! October 22 is National Nut Day and February 26 is National Pistachio Day!