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Chocolate Pistachio Biscotti
Author/Submitted by:
Martha Stewart Living February 2001
Servings: 4
Categories:
Biscotti
/
Chocolate
/
Desserts
/
Nuts
Ingredients: 6
tablespoons
unsalted butter,
softened, plus more for baking sheet
2
cups
all-purpose flour,
plus more for baking sheet
1/2
cup
unsweetened cocoa powder 1
teaspoon
baking soda 1/4
teaspoon
salt 1
cup
sugar 2
large
eggs 1
cup
pistachio nuts,
shelled
1/2
cup
chocolate chips
pistachio ice cream
Directions:
1.
Heat oven to 350F. Butter and flour a baking sheet; set aside.
2.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs; beat until well combined, scraping down sides of bowl if necessary. Add flour mixture, and stir to form a stiff dough. Stir in pistachios and chocolate chips.
3.
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 about 5 minutes. Reduce oven to 300F.
4.
On a cutting board, using a sharp serrated knife, cut biscotti diagonally into 1-inch-thick slices. Arrange biscotti, cut sides down, on baking sheet, and bake until crisp but still slightly soft in the center, about 8 minutes. Serve with pistachio ice cream.
Softer than traditional biscotti, these are baked for a shorter time.
Softer than traditional biscotti, these are baked for a shorter time.
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