Recipes Desserts Cookies Chocolate-and-Pistachio Biscotti 3.0 (1,127) 2 Reviews Kevin Sbraga varies these wonderful nutty biscotti, sometimes dipping them in melted dark chocolate for an extra layer of flavor. More Cookie Recipes By Kevin Sbraga Kevin Sbraga Kevin Sbraga is a chef, restauranteur, and hospitality consultant best known for winning Bravo's Top Chef Season 7. Esquire named his debut Philadelphia eatery Sbraga one of the Best Restaurants of 2012. He served as a guest judge on MasterChef USA with Gordon Ramsey.Experience: Kevin Sbraga spent his childhood working at his father's New Jersey bakeries which fueled his love of food and cooking. He studied culinary arts at a vocational high school, then at Johnson & Wales University in North Miami. While still in school, he staged with chef Dominique Michou at his two-Michelin-starred restaurant in Brussels. Kevin went on to stints at The Ritz-Carlton in Naples, Florida and Pano's & Paul's in Atlanta before landing in Philadelphia, where he became the culinary director of Garces Group.He was at the helm of Steven Starr's Rat's Restaurant at the Ground for Sculpture in New Jersey when he won Top Chef, which instantly catapulted him into the national spotlight. Kevin followed up the success of his first two restaurants with three more concepts including Little Ham and Juniper Commons in Philadelphia and Sbraga & Company in Jacksonville, Florida. He closed his Philadelphia and Florida restaurants by 2017.Sbraga resurfaced in 2019 with a refined fast-casual concept called Sonny & Sons, in honor of his father, at Purdue University in Indiana centered on his famed Nashville-inspired hot chicken. Kevin serves as principal of SBRAGA Consulting and has worked on projects such as the luxury members-only Cowboys Club in Frisco, Texas.Education: Kevin received his formal training at Johnson & Wales University in North Miami, graduating with a bachelor of science in culinary arts. He holds a master of business administration from Drexel University. Food & Wine's Editorial Guidelines Published on December 16, 2016 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 1 hrs Total Time: 2 hrs Yield: 4 dozen biscotti Ingredients 1 stick unsalted butter, softened 3/4 cup sugar 2 large eggs 1 vanilla bean, seeds scraped 1 tablespoon dark rum 2 1/2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking powder 3/4 teaspoon salt 1/2 teaspoon cinnamon 1 1/2 cups raw pistachios, plus chopped pistachios for garnish 1 large egg white, lightly beaten Melted bittersweet chocolate, for dipping Directions Preheat the oven to 350° and line 2 baking sheets with parchment paper. In a standing electric mixer fitted with the paddle, beat the butter with the sugar at medium speed until creamy. Add the eggs, vanilla seeds and rum and beat until smooth. In a small bowl, whisk the flour with the cocoa powder, baking powder, salt and cinnamon. Add the dry ingredients to the batter and beat at low speed until incorporated. Beat in the whole pistachios. Divide the dough into 4 pieces. On a lightly floured surface, roll each piece into a 1 1/4-inch-thick log. Arrange 2 logs on each baking sheet about 3 inches apart and press to flatten slightly. Brush the logs with the egg white. Bake the logs for about 25 minutes, until the tops are cracked and glossy and slightly firm to the touch. Let the logs cool slightly. Using a sharp chef's knife, cut the logs into 1/3-inch-thick diagonal slices. Arrange the slices on the baking sheets; bake for about 20 minutes, until dry. Let cool completely. Partially dip the biscotti in the melted chocolate and sprinkle lightly with chopped pistachios. Refrigerate until the chocolate is set. Make Ahead The biscotti can be stored between sheets of wax paper in an airtight container for 1 week or frozen for 1 month. Rate it Print