Now that the weather is heading to chilly, there’s nothing better than relaxing with a great cup of hot coffee and a fabulous cookie treat like Chocolate-Espresso Dipped Orange & Pistachio Biscotti.
This is a sponsored conversation written by me on behalf of Medaglia d’Oro. All opinions are mine.
I’ll celebrate National Coffee and Biscotti Day today with one (or two) of my Chocolate-Espresso Dipped Orange & Pistachio Biscotti cookies, and a cup of Medaglia d’Oro espresso.
I could head to my local coffee shop for a great cup of coffee, but I love to sit on my patio and enjoy the cooler weather and a bit of free time before work or errands or life in general calls for me. With Medaglia d’Oro varieties on hand, I’m happy to say it’s possible to enjoy an Italian-style espresso at home.
When I made these biscotti, I couldn’t help but think about the biscotti my Italian parents used to make. My parents were both big bakers, and a small batch of cookies just wasn’t in their way of thinking.
Who could complain about that? They would literally bake dozens at a time of their simple biscotti cookies. Looking back, this made sense since there were always big family gatherings each week.
They would freeze some of those biscotti, too, to have on hand when the need arose. To this day, whenever my mom has a cup of coffee, she has to have a cookie to go with it! My Almond-Orange Biscotti recipe is similar to my parents’ biscotti recipe, and they’re perfect with coffee.
I made these Chocolate-Espresso Dipped Orange & Pistachio Biscotti as a special cookie that’s easy to make. My recipe doesn’t yield many dozens like my parents’, but it still has simplicity at its core.
The orange flavor and pistachios are perfect together as a base for these biscotti, and I took it a step further and added the chocolate-espresso coating.
Medaglia d’Oro was a coffee staple in my Italian family. Whether it was brought out for a family gathering, or just as an afternoon treat, the aroma was fabulous! I’m glad that I can carry on that tradition today.
There are several varieties of Medaglia d’Oro espresso to choose from, and I have to say that I really love the instant option. I added a bit of the instant espresso to my biscotti as part of the rich chocolate coating. So good!
I hope you celebrate the day with a great espresso and a tasty treat like my Chocolate-Espresso Dipped Orange & Pistachio Biscotti.
For more information about Medaglia d’Oro and to find locations that sell the espresso near you visit MedagliadOro.com and follow Medaglia d’Oro on Facebook. You can also click to buy Medaglia d’Oro now.
Yields 2 dozen
- 2-1/4 cups flour
- 1-1/4 cups sugar
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 3 eggs, lightly beaten
- 1 tablespoon vegetable oil
- 1/4 teaspoon orange extract
- 1 tablespoon orange zest
- 1/2 cup pistachios, coarsely chopped, plus 1/4 cup, finely chopped for garnish
- 6 ounces semi-sweet chocolate chips
- 1 tablespoon shortening or coconut oil
- 1/4 teaspoon Medaglia d'Oro Espresso Instant Coffee
- Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- In a large bowl, sift the flour, sugar, baking powder, and salt. Set aside.
- In a small bowl, mix together the eggs, vegetable oil, orange extract, and orange zest.
- Add the egg mixture to the center of the dry ingredients. Use a wooden spoon to stir and begin to mix the ingredients. Add the rough-chopped pistachios, then use your hands to work the mixture until a dough forms and all the ingredients are incorporated.
- Divide the dough in half, and on a lightly floured work surface, shape the dough into two rectangular loaves that are about 1 inch high, 4 inches wide, and 8 inches long.
- Place one loaf on each of the baking sheets, and bake for 20-25 minutes.
- Remove the loaves and let them cool slightly. Start at the short end of the loaves and use a sharp knife to cut them into 3/4-inch slices.
- Place the slices on the baking sheets with the cut side down. Turn the oven to 325 degrees F., and return to the oven for about five minutes. Remove the cookies from the oven and let them cool completely.
- Add the chocolate chips and shortening (or coconut oil) to a microwave-safe bowl and heat on high in 15-second increments until the chocolate is melted. Stir to combine.
- While the chocolate mixture is still warm, add the espresso and mix to combine.
- Place waxed paper on a baking sheet. Drizzle the chocolate over half of each cookie, letting the extra chocolate drizzle back into the bowl, then sprinkle with the finely chopped pistachios.
- Place each on the baking sheet and ensure that the cookies don't touch each other.
- Allow the chocolate to set before serving.
- Store them in an airtight container.