Chocolate-Pistachio Biscotti

Chocolate-Pistachio Biscotti from Everyday Foods Magazine 2009

Makes 44

Ingredients:

2 c. all-purpose flour (spooned and leveled)
1 c. sugar
1 ½ tsp. baking powder
¼ tsp. salt
¾ c. shelled unsalted pistachios
4 oz. dark chocolate, chopped
3 large eggs
2 Tbsp. unsalted butter, melted
1 tsp. pure vanilla extract
¼ c. unsweetened cocoa powder

Directions:

1. Preheat oven 350. In large bowl whisk together flour, ¾ c. sugar, baking powder, and salt; stir in nuts and chocolate. In a small bowl, whisk together eggs, butter vanilla & cocoa. Add egg mix to flour mix & sit until combined (dough will be stiff).
2. Line a rimmed baking sheet with parchment (I used foil sprayed with Pam) and sprinkled with 2 Tbsp. sugar. Divide dough in half and place on sheet. Shape into two 2 ½ by 12 inch logs and sprinkle tops each with 1 Tbsp. sugar. Bake until risen and firm, 15 to 20 minutes. Let logs cool completely on sheet about 30 minutes.
3. Reduce oven to 300. Using a serrated knife, cut logs crosswise into ½ inch think slices. Arrange slices in a single layer on baking sheets. Bake until biscotti are dry, 15 to 20 minutes. Transfer to a wire rack to cool completely. (Store in airtight container at room temp. up to 1 week.)

Amy’s Extras
- I used dark chocolate cocoa.
- I had salted pistachios on hand so I used those and omitted the salt from
the recipe.
- Everyday Foods suggests almonds, peanuts and hazelnuts in place of the
pistachios.