Pistachio Chocolate Biscotti – a delicious recipe with brownie mix, pistachios, eggs, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large bowl, put the brownies mix and pistachios.
2
Add eggs and milk and with a wooden spoon, mix until the mixture is homogeneous.
3
Pour in a pan of 8 inch each side with greased aluminium foil (Let exceed a little bit of aluminium foil on 2 sides of the pan).
4
Cook in a preheated oven of 350 F for about 40 minutes or until the center of the cake is ferm when touching it.
5
Let cool about 10 minutes.
6
Unfold.
7
With a serrated knife, cut 12 long slices of 2/3 inch thickness.
8
Put the slices on a baking sheet that has parchment paper on it.
9
Cook in a preheated oven of 350 F from 20 to 25 minutes.
10
Flip the biscottis one time.
11
Let cool completely.
12
Keep in an hermetic container.
112
kcal
Calories
8
g
Fat
1
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1 (450 g) brownie mix, 2 cups unsalted shelled pistachios, 3 eggs, lightly beaten, 2 tablespoons milk.
Yes, Pistachio Chocolate Biscotti falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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