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🍰 Crunchy Chocolate Ginger Biscotti with Pistachios

335 kcal · 30 min · 4 servings

Ingredients

• fresh ginger 75 g
• pistachios 60 g
• butter 100 g
• sugar 125 g
• salt pinch
• star anise 1 tsp
• eggs 2 pcs
• wheat flour, type 405 230 g
• cocoa powder 60 g
• baking powder 1 tsp

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Peel the ginger and chop it finely.
3. 3. Remove the shells from the pistachios and chop them coarsely.
4. 4. Mix butter, sugar, salt, and star anise in a bowl with a hand mixer until the mixture is frothy.
5. 5. Add the eggs one by one and continue stirring.
6. 6. Add flour, cocoa powder, and baking powder and stir everything into a creamy mass.
7. 7. Fold in the chopped ginger and pistachios into the dough.
8. 8. Divide the dough into two equal parts.
9. 9. Shape the dough parts on a floured surface into two rolls about four centimeters in diameter.
10. 10. Place the rolls on a baking sheet lined with baking paper.
11. 11. Bake the rolls in the oven for about 20 minutes.
12. 12. Remove the tray from the oven and let the rolls cool for five minutes.
13. 13. Slice the rolls into two-centimeter-thick slices.
14. 14. Place the slices back on the baking sheet with the cut side facing up.
15. 15. Bake the slices for another 12 minutes until they are crunchy.
16. 16. Let the biscotti cool completely before serving.

Nutrition per serving

• kcal: 335
• Protein: 8 g · Fett/Fat: 16 g · Carbs: 48 g