Chocolate Pistachio Biscotti
Saturday, August 15th, 2009
Slowly but surely I have been baking my way through Martha Stewart’s Cookies
I’ve made plain biscotti before, so this time around, I wanted to try something new. This might just become a favorite from now on. It has several things going for it. Firstly, it’s chocolate. Enough said. But also, the slightly salty taste of the pistachios pairs perfectly with just the right amount of sweetness. In other words, this biscotti rocks!
Whisk together the flour, cocoa powder, baking soda and salt, set aside. Beat sugar and butter; add eggs. Lightly beat in flour mixture.
Mmmmm… Look at the chocolaty goodness. Can it get any better?!?!
Oh yeah, it can! Just throw in some semi-sweet chocolate chips and pistachios!
Form the stiff dough into a flattened log and bake for about 25 minutes. Cool a bit then cut diagonally across to form 1-inch-thick slices; place them cut sides down on the cookie sheet. Then, just pop ‘em back in the oven for 8 min. Voilà!
Also, try dipping them in your favorite beverage. Coffee, tea, hot chocolate, you name it!
Chocolate Pistachio Biscotti
adapted from Martha Stewart’s Cookies
2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking soda 1/4 teaspoon salt 6 tablespoons unsalted butter, room temperature 1 cup sugar 2 large eggs 1 cup shelled pistachios (4 1/2 ounces) 1/2 cup semi-sweet chocolate chips |
Butter cookie sheet and set aside. Preaheat oven to 350°F. Line a baking sheet with parchment paper. (I used my Silpat Whisk together flour, cocoa powder, baking soda and salt into a small bowl. Beat Butter and sugar on medium speed until light and fluffy. Add eggs; beat on low speed until well combined. Add flour mixture and beat to form stiff dough. Beat in pistachios and chocolate chips just until combined. Transfer dough to prepared baking sheet; form into a slightly flattened log, about 12 by 4 inches. Bake until slightly firm, about 25 minutes. Cool 5 minutes. Reduce oven to 300°F. On a cutting board, using a sharp serrated knife, cut biscotti diagonally into 1-inch-thick slices. Arrange cut sides down on baking sheet; bake until crisp but still slightly soft in center, about 8 minutes. Transfer to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week. Makes about 1 dozen. |
)Don’t miss a bite! Subscribe via RSS, e-mail or follow me on Twitter!
